For the chicken sausage: If raw, cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
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. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Stir in the butter and cheese. Season with salt and pepper to your desired taste and set aside with a lid to keep warm.
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 spread the remaining cheese over top and cook for another 30 seconds.
Toast the bread.
Serve the eggs and grits with chicken sausage, toast and apples. Garnish with jalapeno.