Cheddar Grits Breakfast Bowls

$4.44 recipe / $1.11 serving
by Beth - Budget Bytes
4.83 from 17 votes
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Stick with me, kid, and you’ll never need to fight off the weekend brunch crowds again. As I’ve mentioned before, I love doing a special breakfast at home on the weekend instead of waiting in long lines at overcrowded bunch hotspots. These Cheddar Grits Breakfast Bowls are totally restaurant worthy brunch grub that you can make at home, in your pajamas, while rocking out to your favorite tunes.

A Cheddar Grits Breakfast Bowl on a striped napkin, being eaten with a black fork

Customize Your Cheddar Grits Breakfast Bowls

Don’t have three friends to share your at-home brunch with? No prob. This recipe scales up OR down effortlessly. If you’re looking for a little more vegetable goodness in your breakfast, I think some sautéed zucchini and corn would make an excellent topper for these Cheddar Grits Breakfast Bowls. You can even season them up with a pinch of chili powder while they’re sautéing for even more southwest flare. As always, these bowls are totally customizable, so have fun with them!

The yolk of an egg in a Cheddar Grits Breakfast Bowl being pierced with a fork.

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Cheddar Grits Breakfast Bowls

4.83 from 17 votes
Cheddar Grits Breakfast Bowls are an easy but indulgent breakfast or brunch treat that you can whip up in no time.
Servings 4
Prep 10 mins
Cook 20 mins
Total 30 mins

Ingredients

  • 4 cups water ($0.00)
  • 1 tsp salt ($0.05)
  • 1 cup quick cooking yellow grits* ($0.27)
  • 2 Tbsp butter ($0.22)
  • 1/2 cup whole milk ($0.15)
  • 4 oz medium cheddar, grated ($0.75)
  • 4 large eggs ($1.08)
  • 1 cup salsa ($1.67)
  • 4 green onions, sliced ($0.23)
  • Freshly cracked pepper ($0.02)

Instructions 

  • Add the water and salt to a medium sauce pot. Place a lid on top, turn the heat on to high, and bring the water up to a rolling boil. Once boiling, stir in the grits. Turn the heat down to low, replace the lid, and let simmer for 5-7 minutes, or until thickened.*
  • Add the butter and milk to the grits and stir until the butter has melted and the grits are smooth. Stir in the grated cheddar, one handful at a time, until fully melted in and smooth. Leave the lid on the pot with the burner turned off to keep the grits warm.
  • Cook four eggs using your favorite method (fried, scrambled, soft boiled, etc.). Slice the green onions.
  • To build the bowls, place one cup of the cheddar grits in a bowl, top with one egg, 1/4 cup salsa, some freshly cracked pepper, and a sprinkle of sliced green onions.

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Notes

*Make sure to check the directions on your package of grits. Every brand is a little different and they may require a different cooking time or method.

Nutrition

Serving: 1ServingCalories: 427.23kcalCarbohydrates: 38.83gProtein: 17.4gFat: 21.4gSodium: 1420.95mgFiber: 3.08g
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Scroll down to see the step by step photos!

Overhead shot of a Cheddar Grits Breakfast Bowl on a striped napkin with coffee nearby

How to Make Cheddar Grits Breakfast Bowls – Step by Step Photos

Grits Package Front

Just like oats, grits come in different forms, like stone-ground, quick-cooking, or instant. These are the grits that I used. While they don’t say “quick cooking” I can tell by the instructions on the back which indicate cooking for 5-7 minutes. Instant grits will cook in about one minute, like instant oatmeal. 

Grits Package Back

So no matter which type of grits you use, make sure to check the cooking instructions on the back and follow that. You’ll need about 3-4 cups of cooked grits. 

Cooked Grits in pot with a wooden spoon

For my grits, I added 1 tsp salt to four cups of water. I brought the pot of salted water to a rolling boil over high heat, then stirred in one cup of grits, turned the heat down to low, replaced the lid, and let it simmer until thickened (5-7 minutes).

Add Milk and Butter to cooked grits

Once the grits are thick, add 2 Tbsp butter and 1/2 cup whole milk. Stir the milk and butter in until melted and smooth.

Shredded Cheddar Cheese with cheese grater

Oh yeah, and while waiting for the water to boil, shred 4oz. medium cheddar cheese.

Add Shredded Cheddar to cooked grits in pot

Stir the shredded cheddar into the grits until melted, one handful at a time.

Cheddar Cheese Grits finished dripping off a wooden spoon into the pot

And then you have some awesomely delicious cheddar grits! All you have to do now is cook four eggs to your liking. You can fry them, scramble them, soft boil them, or just do whatever you want to them. 

Front view of a Cheddar Grits Breakfast Bowl with a cup of coffee behind it

Then building the bowl takes seconds. Start with about a cup of the cheddar grits, top with your egg, about 1/4 cup salsa, some freshly cracked pepper, and a sprinkle of sliced green onion. 

Overhead shot of a Cheddar Grits Breakfast Bowl with a fork stuck into the side

And I’m tellin’ you… these Cheddar Grits Breakfast Bowls are NO JOKE.

Close up of a bite of Cheddar Grits Breakfast Bowl

Can I haz more?

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  1. melt butter stir in grits till all the butter is absorbed add milk , stock or both, cook till it smooth and well cooked add more butter if you like, seasonings you prefer ( i did mine with cajun ) savory or sweet add some fresh herbs to finish it up..Serve while it is hot. Thanks for your recipe, reminds me of homestead!

  2. Love this! This is in my regular recipe rotation. It cooks up so quick and is sooo delicious. Actually, I just made it again last night ha!

  3. So, this looked delish to me this am but I had very few of the ingredients. I used polenta instead of grits and sautéed some sliced yellow squash and made a quick Italian tomato sauce w some red pepper flakes for extra flavor. I used grated Parmesan instead of the cheddar. It was awesome.  I realize anything this altered isn’t exactly a review of the actual recipe, but my point is – this really is a very flexible recipe base. Grits or polenta plus sauce plus egg. Yum. Many more versions will be made at our house!!! 

  4. What a great recipe! Made this on Sunday for breakfast for me and my boyfriend. Delish!

    Easy and tasty, I will be making this again for sure.

  5. I have to comment because I make this all the time! I’ve never had grits before I found this recipe, but it looked soo yummy I just had to try it. I crave it all the time now! Thanks for yet another delicious, quick, and frugal recipe! Many of our go to recipes are from your site, my family loves them all!

  6. My mom always served grits and eggs with canned salmon—and she was from the South, so I suppose it’s authentic. I was just craving it this week, and oh I do love your bowl meals. Thanks!

  7. Hi Beth

    Can these bowls be frozen and reheated later? If so what is the best approach (thought of that egg and a microwave scares me …:)

    1. Hmm, I’ve never tried to freeze grits before, so I’m not sure. Either way, I’d definitely cook a fresh egg for each reheated portion.

  8. This looks fantastic, but I don’t like in the United States; would polenta be a suitable replacement for grits? (I’ve never fully understood what makes them different!)

  9. I’m with you, would sometimes rather make a lovely breakfast special at home, though my husband offers to take me out. That grits bowl looks terrific!

  10. Wow, did this hit the spot after a night of tequila. Savory and extra quick because I had microwaveable grits. I added a few crumbles of leftover bacon and hot sauce. I think I’ll add one more sunny-side up egg and call it a hangover cure. Thanks so much for sharing.