Grits and Eggs

Grits and Eggs is a classic Southern comfort breakfast that’s simple, filling, and deeply satisfying. Creamy, buttery grits served with perfectly cooked eggs—whether scrambled, fried, or poached—make for a cozy, no-fuss meal that I can whip up in minutes. Whether I’m starting the day or craving breakfast-for-dinner, this dish always hits the spot.

Why You’ll Love This Recipe

I love how versatile and comforting grits and eggs are. The grits are creamy and warm, like a soft, savory porridge, while the eggs add richness and protein. It’s one of those meals that feels homey and grounding, and I can dress it up or keep it basic depending on my mood. Plus, it’s budget-friendly and comes together with pantry staples I almost always have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Stone-ground or quick-cooking grits
• Water or a mix of water and milk
• Salt
• Butter
• Eggs (scrambled, fried, or poached)

Directions

1. I start by bringing water (or a mix of water and milk) to a boil in a saucepan with a pinch of salt.
2. I slowly stir in the grits, reduce the heat to low, and simmer according to the package instructions—about 5 minutes for quick grits or 20–30 minutes for stone-ground, stirring occasionally.
3. Once thickened, I stir in butter (and cheese if I’m feeling indulgent) until the grits are creamy and smooth.
4. While the grits cook, I prepare the eggs however I like—scrambled soft, fried sunny-side up, or poached for a runny yolk.
5. I scoop the hot grits into bowls and top each one with an egg or two.
6. I finish with extra butter, cracked black pepper, hot sauce, or any toppings I’m craving.

Servings and timing

This recipe serves 2 to 3 people. It takes about 5 minutes to prep and 10–15 minutes to cook, depending on the type of grits I’m using.

Variations

• I stir in shredded cheddar or gouda for cheesy grits.
• For extra richness, I cook the grits with half milk and half water.
• A handful of chopped scallions or a splash of hot sauce adds brightness and heat.
• Sometimes I serve it with wilted spinach or collard greens on the side for balance.

Storage/Reheating

I store leftover grits in the fridge for up to 3 days. They thicken as they sit, so I reheat them gently on the stove or in the microwave with a splash of milk or water to bring them back to a creamy consistency. Eggs are best made fresh, but I’ve reheated them briefly in the microwave when needed.

FAQs

Can I use instant grits?

Yes, I’ve used instant grits when I’m in a rush. They cook in just a couple of minutes and still taste great with eggs and toppings.

What’s the difference between quick and stone-ground grits?

Quick grits are more finely ground and cook faster. Stone-ground grits take longer but have a heartier texture and deeper corn flavor. I use either depending on my schedule.

How do I keep grits from getting lumpy?

I whisk them slowly into boiling liquid while stirring constantly. Keeping the heat low and stirring often helps maintain a smooth texture.

What type of eggs go best with grits?

That’s up to me! I love fried eggs with runny yolks for richness, but scrambled eggs are just as comforting. Poached eggs are great too if I want something elegant.

Can I make this dish vegan?

Yes, I use plant-based butter and cook the grits in almond or oat milk. For the eggs, I sometimes top with sautéed tofu or vegan egg substitutes.

Conclusion

Grits and Eggs is a humble yet deeply satisfying dish that never fails to comfort. I love how easy it is to make and how many ways I can personalize it—from cheesy and rich to light and veggie-packed. Whether it’s breakfast, brunch, or a quick dinner, this Southern staple is one I come back to again and again.

Grits and Eggs

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Grits and Eggs is a simple, classic Southern breakfast made with creamy, buttery grits and perfectly cooked eggs. This cozy, comforting dish is easy to prepare, endlessly customizable, and perfect for breakfast, brunch, or even a quick dinner.

• Author: Mayaa
• Prep Time: 5 minutes
• Cook Time: 10–15 minutes
• Total Time: 15–20 minutes
• Yield: 2–3 servings
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

• ½ cup stone-ground or quick-cooking grits
• 2 cups water or a mix of water and milk
• ¼ teaspoon salt
• 1 tablespoon butter (plus more for serving)
• 2–4 eggs (scrambled, fried, or poached)
• Optional toppings: shredded cheese, black pepper, hot sauce, scallions

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Instructions

1. Bring water (or water/milk mix) and salt to a boil in a saucepan.
2. Slowly whisk in the grits, reduce heat to low, and simmer according to package instructions—about 5 minutes for quick grits or 20–30 minutes for stone-ground, stirring occasionally.
3. Once grits are thick and tender, stir in butter (and cheese if using) until smooth and creamy.
4. While grits cook, prepare the eggs to your liking—scrambled, fried, or poached.
5. Scoop grits into bowls and top with one or two eggs each.
6. Finish with additional butter, black pepper, hot sauce, or other desired toppings.

Notes

• Use shredded cheddar or gouda for cheesy grits.
• Cook grits with half milk for extra richness.
• Top with scallions, hot sauce, or sautéed greens for added flavor.
• Instant grits work in a pinch—just adjust the cook time.
• Make it vegan with plant-based butter and milk, and top with tofu or vegan eggs.

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 2g
• Sodium: 320mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 190mg