I am most definitely NOT a morning person. I’m on auto pilot 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 coffee.
There have been occasions when I have added extra ingredients. I’ve thrown in vegetables (onions, mushrooms and cherry tomatoes), fresh herbs, diced potatoes, etc. It all depends on what I have lying around and can be a great way to use up leftovers from other recipes.
A good old-fashioned Southern breakfast of grits, eggs and sausage that's quick and easy to make.
- 1 cup yellow grits
- 4 cups water
- 1 teaspoon salt
- 4 breakfast sausage patties
- 1-2 tablespoons butter
- salt and pepper to taste
Boil water in a small sauce pan. 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).
Cook according to package directions, remove from skillet and set aside. Cut sausage into small pieces and cover with foil to keep warm.
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!
This recipe can be modified to include or remove the eggs and sausage. Try it with bacon, sautéed vegetables (onions, mushrooms or cherry tomatoes), or hash browns.