Add the milk and grits to a pot and bring to a boil on medium heat. Reduce the heat to low, and simmer, stirring often, until grits are tender and creamy. Stir in the cheese, remove from heat and cover with a lid.
In a nonstick pan over medium heat brown the chicken sausage slices on each side. Toast the bread.
Heat the oil in a nonstick pan over medium heat. Crack the eggs on a flat surface being careful not to break the yolk into the pan. Cook until the egg whites are firm about 3 - 4 minutes.
Lay down the grits; top with spinach and eggs. Season with salt and pepper to taste. Serve with toast, sliced chicken sausage, and pineapple on the side.