Eggs and Grits

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2 Servings
Calories: 414kcal

Ingredients

  • 2 Breakfast sausage links
  • 1 cups Water
  • 1/4 cup Quick-cooking Grits (not instant)
  • 1/4 cup Cheddar cheese shredded
  • 2 tsp Extra-virgin olive oil
  • 2 Eggs
  • 1 tbsp Scallions chopped
  • 2 slices Sourdough bread toasted and halved (or bread of your choice)
  • 1 cup Honeydew peeled and diced small or your choice of any leftover fruit you may have
US Customary - Metric

Instructions

  • For the sausage: cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
  • Add the water and grits to a saucepan over medium low heat; season with salt and pepper, bring to a simmer covered with a lid. Whisk occasionally to prevent any sticking. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Remove from the heat and stir in the cheese; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
  • Heat a nonstick pan over medium heat, add in the oil and crack in the eggs. Cook until the whites of the eggs are firm and yolk is soft. (Cover with a lid and add 1 to 2 tablespoons of water to help cook the whites of the eggs.
  • Serve the eggs and sausage with grits and top with scallions. Season with salt and pepper. Serve with toast and honey dew.

Nutrition

Calories: 414kcal | Carbohydrates: 37g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 488mg | Potassium: 410mg | Fiber: 3g | Sugar: 9g | Vitamin A: 473IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 3mg

Eggs and Grits

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 Servings
Calories 414 kcal

Ingredients
 
 

  • 2 Breakfast sausage links
  • 1 cups Water
  • 1/4 cup Quick-cooking Grits (not instant)
  • 1/4 cup Cheddar cheese shredded
  • 2 tsp Extra-virgin olive oil
  • 2 Eggs
  • 1 tbsp Scallions chopped
  • 2 slices Sourdough bread toasted and halved (or bread of your choice)
  • 1 cup Honeydew peeled and diced small or your choice of any leftover fruit you may have

Instructions
 

  • For the sausage: cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
  • Add the water and grits to a saucepan over medium low heat; season with salt and pepper, bring to a simmer covered with a lid. Whisk occasionally to prevent any sticking. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Remove from the heat and stir in the cheese; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
  • Heat a nonstick pan over medium heat, add in the oil and crack in the eggs. Cook until the whites of the eggs are firm and yolk is soft. (Cover with a lid and add 1 to 2 tablespoons of water to help cook the whites of the eggs.
  • Serve the eggs and sausage with grits and top with scallions. Season with salt and pepper. Serve with toast and honey dew.

Nutrition

Calories: 414kcalCarbohydrates: 37gProtein: 18gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 198mgSodium: 488mgPotassium: 410mgFiber: 3gSugar: 9gVitamin A: 473IUVitamin C: 16mgCalcium: 174mgIron: 3mg
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