I am most definitely NOT a morning person. I’m on autopilot until my coffee kicks in, so I tend to make quick breakfasts. On the rare occasion I am awake enough to cook, this is one of my favorite breakfasts. It’s my version of the classic Southern breakfast that’s not too complicated, fast, and filling. But I think my favorite thing about it is the leftovers. I can get several breakfasts and I just have to cook once. Beautiful!
I almost always make this recipe with just 3 ingredients: grits, eggs, and sausage or bacon. It keeps things simple and it tastes good. I don’t need much more in the morning. Except for coffee.
There have been occasions when I have added extra ingredients to my Southern breakfast bowl. I’ve thrown in vegetables (onions, mushrooms, and cherry tomatoes), fresh herbs, diced potatoes, etc. It all depends on what I have laying around and can be a great way to use up leftovers from other recipes.
Southern Breakfast Bowl
- 1 cup yellow grits
- 4 cups water
- 1 teaspoon salt
- 4 breakfast sausage patties
- 1-2 tablespoons butter
- salt and pepper to taste
For the grits:
- Boil water in a small saucepan. Add 1 teaspoon salt and 1 cups grits. Reduce heat to low, cover, and simmer for 30 minutes. Add 1 tablespoon butter and salt and pepper to taste (optional).
For the sausage:
- Cook according to package directions, remove from skillet and set aside. Cut sausage into small pieces and cover with foil to keep warm.
For the eggs:
- In the same skillet used for the sausage, add up to 1 tablespoon of butter if there isn't enough leftover grease. Crack the eggs into a small bowl (do not beat) and pour them into the heated skillet. Use a wooden spoon to scramble the eggs until they are cooked to your liking. Set aside in a bowl covered with foil to keep warm.
- Spoon grits into a bowl then top with eggs and crumbled sausage. Enjoy!