Grits and eggs is one of those quick meals that’s both simple and satisfying. Enjoy it as a comforting breakfast or easy dinner. You’re sure to have it on repeat!
Looking for the best grits and eggs recipe? You’ve found it! Check out this post for all the tips and tricks you need to make creamy cheddar cheese grits, every time.
Ready for a break from your standard instant oatmeal breakfast? Or maybe you’re looking for a new way to dress up traditional cheese grits?
In any case, these grits and eggs really 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.
If fried eggs aren’t your favorite, you could also top the creamy grits with a jammy egg, soft boil egg, or poached egg. Or you can make the recipe even more convenient by using instant grits.
Ultimately, this is one of those fast, easy recipes that’s sure to become a staple.
Table of Contents
Why You’ll Love this Recipe
- Versatile
- Made with pantry staples
- Rich and creamy
- Easy to make
- Quick meal for any time of day
Ingredients You’ll Need
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!
- Salt: Since this is a simple recipe, salt plays a major role in creating that savory flavor that shines through! I highly recommend kosher salt, not table salt.
- Cream cheese: Cream cheese adds richness and creaminess to the grits.
- 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!
- Butter: Butter adds even more richness and delicious flavor.
Wondering if grits are gluten-free? Find out in this article on are grits gluten-free? You also might like this recipe for breakfast tacos, cream cheese grits and grits cakes.
How to Make this Recipe
- Add the water, uncooked 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 mixture a few times throughout cooking so they don’t burn on the bottom.)
- After the 20-minute cooking time, 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 melted 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 large egg whites have 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 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.
Serve these with some air fryer breakfast potatoes!
FAQs
Yes, you can put eggs in grits by slowly whisking the eggs into the grits mixture over low heat. (If you mix the eggs in on high heat, they will scramble.) In this recipe, I put the eggs on top of the grits.
Grits can be served sweet with sugar, cinnamon, and raisins, or served savory with cheddar cheese, eggs, sausage, or bacon. Some people also like to add heat to their grits with hot sauce or red pepper flakes.
Grits are a good source of iron and folate. I like that they’re a satisfying, filling breakfast that can stave off hunger until lunchtime.
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
I hope you love this recipe as much as we do! If you try this egg grits recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
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
- 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).
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 🙂