Ingredients
- 1 cup Water
- 1 cup Milk
- 1/2 cup Quick-cooking Grits (not instant)
- 2 oz Cheddar cheese shredded
- 3 tsp Extra-virgin olive oil
- 8 Eggs
- 6 oz Chicken sausage links sliced
- 4 slices Multigrain bread toasted
- 2 cups Cantaloupe cut into chunks
Instructions
- In a small pot, bring water, milk, and grits to a simmer covered with a lid. Season with salt and pepper. Whisk occasionally to prevent any sticking. Let the grits simmer for about 5 to 8 minutes, until they are creamy.
- Grits are done when they have a smooth, creamy consistency. Remove the grits from the heat and stir in the cheddar cheese and set aside with a lid on. Season with salt and pepper to your desired taste.
- Heat oil in a non-stick pan over medium heat. Carefully crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the egg whites start to firm up then gently flip them using a spatula and cook for another 30 seconds.
- In a non-stick pan over medium heat, brown both sides of the chicken sausage. Toast the bread.
- Serve the eggs with toast, grits, cantaloupe and chicken sausage.
Video
Nutrition
Calories: 491kcal | Carbohydrates: 38g | Protein: 29g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 378mg | Sodium: 802mg | Potassium: 450mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2291IU | Vitamin C: 6mg | Calcium: 268mg | Iron: 4mg
Eggs and Cheesy Grits
Ingredients
- 1 cup Water
- 1 cup Milk
- 1/2 cup Quick-cooking Grits (not instant)
- 2 oz Cheddar cheese shredded
- 3 tsp Extra-virgin olive oil
- 8 Eggs
- 6 oz Chicken sausage links sliced
- 4 slices Multigrain bread toasted
- 2 cups Cantaloupe cut into chunks
Instructions
- In a small pot, bring water, milk, and grits to a simmer covered with a lid. Season with salt and pepper. Whisk occasionally to prevent any sticking. Let the grits simmer for about 5 to 8 minutes, until they are creamy.
- Grits are done when they have a smooth, creamy consistency. Remove the grits from the heat and stir in the cheddar cheese and set aside with a lid on. Season with salt and pepper to your desired taste.
- Heat oil in a non-stick pan over medium heat. Carefully crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the egg whites start to firm up then gently flip them using a spatula and cook for another 30 seconds.
- In a non-stick pan over medium heat, brown both sides of the chicken sausage. Toast the bread.
- Serve the eggs with toast, grits, cantaloupe and chicken sausage.
Video
Nutrition
Calories: 491kcalCarbohydrates: 38gProtein: 29gFat: 26gSaturated Fat: 9gCholesterol: 378mgSodium: 802mgPotassium: 450mgFiber: 3gSugar: 10gVitamin A: 2291IUVitamin C: 6mgCalcium: 268mgIron: 4mg
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