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Eggs and Cheesy Grits

Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 491kcal

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 Sourdough bread toasted (or bread of your choice)
  • 2 cups Grapes (Check the Fall Fruit guide to substitute seasonal fruits)
US Customary - Metric

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, grapes 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