Erin’s Recipe Rundown
Texture: Creamy grits with a perfectly runny egg.
Taste: Rich and creamy, balanced by sharp cheddar.
Ease: Super easy meal made with pantry staples!
Top Tips: Use high-quality stone ground grits like Palmetto Farms, and add a combination of cream cheese and sharp cheddar!
Would I make these again? Yes! Such a quick, satisfying meal for any time of day.
xoxo erin
This post was originally published in April 2022. It was updated with new photos and instructions in March 2025.
Ready for a break from your standard instant oatmeal breakfast? Grits and eggs are guaranteed to hit the spot!
Cheesy grits combine with a fried egg and green onions to make a delicious breakfast bowl or quick meal for any time of day.
Featured Comment
From Pam: LOVE this recipe! Was looking for something my son could eat following jaw surgery. This is something he and the whole family can and will be eating…probably often.
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Grits and Eggs
- Variation for Quick Grits
- Storage/Make Ahead/Freezing Instructions
- Can you use instant or quick grits instead of stone-ground grits?
- Can you use milk instead of water for creamier grits?
- Can you add toppings to these grits?
- Grits and Eggs Tips and Tricks
- More Breakfast Recipes
- Easy Grits and Eggs Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make grits and eggs. See the recipe card below for exact measurements.
Here are some of the ingredients that make these grits and eggs the best, creamiest grits you’ve ever tried!
- Water: Water helps cook and soften the grits – but for even more flavor, you can substitute the 4 cups water with chicken broth or whole milk.
- Grits: As you can guess, high-quality, good grits are the key to delicious grits and eggs. I highly recommend Palmetto Farms stone ground grits, but there are other types of grits that would work, too!
- Cream cheese: Cream cheese adds an amazing creamy texture and rich flavor to the grits. It’s the perfect contrast to the sharp cheddar — I highly recommend adding both!
- Sharp cheddar cheese: This cheese adds a salty, sharp flavor. Feel free to substitute pepper jack cheese, parmesan cheese, Monterey jack cheese, or any other type of cheese!
Wondering if grits are gluten-free? Find out in this article on are grits gluten-free?
How to Make Grits and Eggs
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- Combine grits. Mix water, uncooked grits, and salt in a saucepan. Bring to a boil and reduce the heat to a simmer.
- Cook grits. Stir occasionally, cooking grits until the water has been absorbed and the grits are tender.
- Add cheese. Remove grits from heat and add the cream cheese, cheddar cheese, and butter. Stir to combine and add salt and pepper to taste.
- Make eggs. Crack eggs into a greased pan and cover with a lid. Cook just until the large egg whites set. Serve over the top of the grits.
Variation for Quick Grits
- Bring 4 cups of water to a boil over medium high heat. Whisk in the instant grits and salt.
- Reduce the heat to medium-low and cook for an additional 5 minutes or until the water has absorbed. Whisk often as the quick cook grits will pop when they begin to thicken.
- Continue with Step 4 above.
Storage/Make Ahead/Freezing Instructions
- To Store: These creamy, dreamy grits are best when eaten shortly after being made, but you can store leftovers in an airtight container or in plastic wrap. Store in the fridge for up to three days.
- To Make Ahead: Grits can be made up to three days in advance. Reheat over the stovetop or in the microwave (you may need to add a splash of water). Cook eggs just before serving.
- To Freeze: Grits and eggs taste best if stored in the fridge, since the texture may change if frozen. If you want to freeze, use an airtight container and store for up to three months. Thaw in the fridge overnight and reheat with a little water or milk.
Can you use instant or quick grits instead of stone-ground grits?
Definitely! Using instant or quick grits is a great time-saver. Be sure to follow the package instructions for the grits — they cook much faster than stone-ground varieties.
Can you use milk instead of water for creamier grits?
Yes, you can use milk or a mix of milk and water for extra creaminess. Just make sure you stir frequently to prevent scorching.
Can you add toppings to these grits?
Definitely! Here are some tasty topping ideas: crumbled bacon, green onions, hot sauce, or sautéed vegetables. If serving for dinner, try adding shrimp or sausage.
Grits and Eggs Tips and Tricks
- Cream cheese will incorporate more smoothly if softened ahead of time.
- You can use pepper jack cheese or another cheese, if you prefer. Freshly shredded cheese will be more flavorful and easier to incorporate than pre-shredded.
- If you’re using these grits for something like Shrimp & Grits, feel free to swap the water for chicken stock (personal preference, but I do not recommend that substitution for breakfast).
- You could also top these grits with fluffy scrambled eggs.
More Breakfast Recipes
- Breakfast Tacos
- Sausage Hashbrown Breakfast Casserole (Gluten-Free)
- Oat Flour Pancakes
- Gluten-Free Cranberry Orange Muffins
- Cream Cheese Grits
- Grits Cakes
- Air Fryer Breakfast Potatoes
Easy Grits and Eggs
Ingredients
- 4 cups water
- 1 cup stone ground grits
- 1 teaspoon kosher salt
- 4 ounces cream cheese softened and cut into cubes
- 4 ounces sharp cheddar cheese shredded
- 2 tablespoons butter
- 4 eggs
Instructions
- Add the water, grits, and kosher salt to a medium saucepan set over medium heat.
- Bring the mixture to a boil and then reduce the heat to medium-low just to keep the grits at a gentle simmer.
- Cover and cook for 20-22 minutes, or until the water has been absorbed and the grits are tender. (Make sure to stir the grits a few times throughout cooking so they don’t burn on the bottom.)
- Remove the grits from the heat and add the cream cheese, cheddar cheese, and butter. Stir until the cheeses have fully melted.
- Season with additional salt (and freshly ground black pepper, if using) to taste. Serve immediately or store any leftovers in an airtight container in the fridge for up to three days.
- Heat a nonstick skillet over medium heat and grease it with nonstick cooking spray (or 1 teaspoon of butter). Crack the eggs into the pan (or as many as will fit) and cover with a lid. Cook for 2-3 minutes, or just until the whites have set. Serve with grits.
Notes
- To Store: These creamy, dreamy grits are best when eaten shortly after being made, but you can store leftovers in an airtight container or in plastic wrap. Store in the fridge for up to three days.
- To Make Ahead: Grits can be made up to three days in advance. Reheat over the stovetop or in the microwave (you may need to add a splash of water). Cook eggs just before serving.
- To Freeze: Grits and eggs taste best if stored in the fridge, since the texture may change if frozen. If you want to freeze, use an airtight container and store for up to three months. Thaw in the fridge overnight and reheat with a little water or milk.
- Cream cheese will incorporate more smoothly if softened ahead of time.
- You can use pepper jack cheese or another cheese, if you prefer. Freshly shredded cheese will be more flavorful and easier to incorporate than pre-shredded.
- If you’re using these grits for something like Shrimp & Grits, feel free to swap the water for chicken stock (personal preference, but I do not recommend that substitution for breakfast).
Delicious!!!! Tastes like home!
Yay! We’re so glad you loved it, Thomas! Thank you for sharing your feedback with us!
Love grits with any thing
I use pimento cheese in my grits. It’s amazing! Especially for shrimp and grits.
That sounds so delicious! 🙂
LOVE this recipe! Was looking for something my son could eat following jaw surgery. This is something he and the whole family can and will be eating…probably often.
I’m so glad your son enjoyed it! And your family too 🙂