Best 6 Cheddar And Egg Grits Recipes

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Indulge in a delightful Southern breakfast staple with our collection of Cheddar and Egg Grits recipes. These creamy and flavorful grits are elevated with the addition of sharp cheddar cheese and eggs, creating a hearty and satisfying meal. Whether you prefer classic stovetop grits, the convenience of an Instant Pot, or the simplicity of a slow cooker, we have a recipe that will suit your cooking preferences. Each recipe provides step-by-step instructions, ingredient lists, and cooking tips to ensure perfect results. From creamy and cheesy to loaded with bacon and vegetables, our Cheddar and Egg Grits recipes cater to every taste and dietary preference. Discover the perfect recipe to start your day with a Southern comfort food classic.

Here are our top 6 tried and tested recipes!

SOUTHERN GRITS AND EGGS



Southern Grits and Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

3/4 cup quick-cooking grits
1/2 cup shredded Cheddar cheese (about 2 ounces)
Kosher salt and freshly ground black pepper
8 large eggs
2 tablespoons vegetable oil
8 ounces frozen cut okra, thawed
1 bunch scallions, chopped (white and green parts separated)
1 green bell pepper, thinly sliced
Large pinch cayenne pepper

Steps:

  • Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
  • Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
  • Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
  • Serve the grits with the vegetables and eggs. Top with the scallion greens.

Nutrition Facts : Calories 405 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 445 milligrams, Sodium 231 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 20 grams

SAUSAGE AND EGGS OVER CHEDDAR-PARMESAN GRITS



Sausage and Eggs over Cheddar-Parmesan Grits image

These creamy grits topped with Italian sausage, peppers, onions and a fried egg are total comfort food and perfect for brunch or dinner. They are easy to put together and will satisfy a hungry crew. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 14

1 pound bulk Italian sausage
1 large sweet onion, chopped
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
6 cups water
1-1/2 cups quick-cooking grits
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
2 tablespoons half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
6 large eggs
Hot pepper sauce, optional

Steps:

  • In a Dutch oven, cook sausage, onion, yellow pepper and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking up sausage into crumbles; drain., Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses, cream, salt and pepper; keep warm., In a large skillet, heat oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide grits among 6 serving bowls; top with sausage mixture and eggs. If desired, serve with pepper sauce.

Nutrition Facts : Calories 538 calories, Fat 32g fat (12g saturated fat), Cholesterol 253mg cholesterol, Sodium 972mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

CREAMY, CHEESY GRITS WITH CURRIED POACHED EGGS



Creamy, Cheesy Grits with Curried Poached Eggs image

I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. -Shannon Copley, Upper Arlington, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 bacon strips, coarsely chopped
2 cups vegetable broth
1/2 cup quick-cooking corn grits
1 cup shredded sharp cheddar cheese
2 ounces reduced-fat cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons white vinegar
2 teaspoons curry powder
4 large eggs
Additional shredded cheddar cheese, optional
1 to 2 tablespoons minced chives or parsley

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat., Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water. , Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.

Nutrition Facts : Calories 316 calories, Fat 19g fat (9g saturated fat), Cholesterol 228mg cholesterol, Sodium 870mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

CREAMY CHEDDAR GRITS



Creamy Cheddar Grits image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 teaspoons kosher salt
1 cup fine quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons unsalted butter
1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 teaspoon freshly ground black pepper
Grated Cheddar and chopped scallions, for garnish

Steps:

  • Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
  • Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

CHEDDAR CHEESE GRITS CASSEROLE



Cheddar Cheese Grits Casserole image

Learn how to make Cheddar Cheese Grits Casserole. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Provided by Southern Living Editors

Categories     Grits

Time 55m

Yield Makes 6 servings

Number Of Ingredients 8

4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
1 large egg, lightly beaten
2 cups (8 oz.) shredded sharp Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
  • Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.
  • Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately.

CHEESY GRITS WITH POACHED EGGS, GREENS, AND BACON



Cheesy Grits With Poached Eggs, Greens, and Bacon image

Winter's answer to the grain bowl, this feels super hearty and satisfying.

Provided by Claire Saffitz

Categories     Breakfast     Bacon     Cheddar     Cheese     Egg     Chile     Chard     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

4 large eggs, room temperature
Kosher salt
1 cup white grits (not instant)
4 ounces bacon, coarsely chopped
1 Fresno or other red chile, thinly sliced into rings
1 tablespoon Sherry vinegar or red wine vinegar
1 large shallot, finely chopped
8 cups torn Swiss chard leaves (from 1 large bunch)
Freshly ground black pepper
2 tablespoons unsalted butter
6 ounces cheddar, coarsely grated

Steps:

  • Bring 4 1/2 cups water to a gentle simmer in a medium saucepan. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; set aside.
  • Fish out any wispy pieces of cooked egg with slotted spoon; discard. Bring same saucepan of water to a boil and add a couple pinches of salt. Whisking constantly, gradually add grits. Reduce heat to low, cover saucepan, and cook grits, whisking occasionally and scraping bottom to prevent sticking, until tender, thick, and creamy, 25-40 minutes, depending on coarseness.
  • Meanwhile, cook bacon in a medium skillet over medium-low heat, stirring often, until bacon is crisp, 8-10 minutes. Transfer bacon to a small bowl with slotted spoon. Combine chile and vinegar in another small bowl.
  • Pour off all but 2 Tbsp. fat from skillet; cook shallot, stirring often, until softened, about 3 minutes. Add chard in batches, letting it wilt slightly before adding more, and cook, tossing, until completely wilted, about 3 minutes. Remove from heat and season with salt, pepper, and some chile-soaking vinegar.
  • Remove grits from heat and season with salt and lots of pepper. Add butter, then gradually add cheese, whisking until melted and combined; thin with a bit more water if too thick.
  • Divide grits among bowls; top with chard, poached eggs, bacon, and chiles. Season eggs with salt and pepper.

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your grits will taste. Look for stone-ground grits and fresh eggs.
  • Cook the grits slowly: Grits take time to cook properly. Don't rush the process or you'll end up with gritty, undercooked grits.
  • Stir the grits frequently: Stirring the grits frequently will help prevent them from sticking to the bottom of the pot and burning.
  • Season the grits to taste: Add salt, pepper, and other seasonings to taste. You can also add cheese, bacon, or other toppings.
  • Serve the grits hot: Grits are best served hot. If you're making them ahead of time, reheat them gently before serving.

Conclusion:

Cheddar and egg grits are a classic Southern breakfast dish that is easy to make and delicious. With just a few simple ingredients, you can create a hearty and satisfying meal that will keep you going all morning long. So next time you're looking for a quick and easy breakfast, give cheddar and egg grits a try. You won't be disappointed!

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