The breakfast of southern style champions rests in this eggs bacon & grits recipe! Between the flavor of the grits, the yolk of the eggs, and the bacon bits, this is one for the books!
This breakfast is perfect any time of the year. It's quick to make and super hearty so you're getting a great meal with little effort involved.
Grits is a big staple here in the South so I wanted to make a recipe that represented my community here in Georgia! And if you know me, you know I love a goooood breakfast!
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Ingredients Overview
*See recipe card for quantities*
Grits
- Grits
- Unsalted butter
- Water
- Heavy Whipping Cream
- Whole Milk
- Everglades or All-purpose seasoning
- Pepper Jack Cheese
Bacon & Eggs
- Bacon Strips
- Large Eggs
Instructions Overview
Here's what the process will look like!
Cook your grits in a medium stovetop pan!
Prepare your bacon strips for frying!
Cook your eggs alongside your bacon grease.
Layer your serving bowl with grits, eggs, and bacon bits!
Hint: be gentle when flipping your eggs and use a rubber spatula so your yolk stays as in tact as possible!
Substitutions
- Vegetarian - the bacon strips can be substituted for a vegetarian meat alternative!
- Dairy Free - the milk can be substituted for a non-dairy or vegan alternative like Oatmilk! The creaminess of the oat milk helps compensate for the consistency regular whole milk would provide. You can also use a vegan butter to substitute for regular unsalted butter if you'd like to avoid all dairy.
Variations
- Spicy - add chili pepper flakes to the eggs or season bacon to add some heat to the dish! Adding some hot sauce would also be delicious!
Equipment
- 1 Medium Stovetop Pot
- 1 Cast Iron Skillet Pan I used my 10⅝" Lodge Cast Iron Pan
- 1 rubber spatula
You can find some of my favorite equipment here if you need any guidance!
Southern Style Eggs, Bacon & Grits Recipe Card
Equipment
- 1 Medium Stovetop Pot
- 1 Cast Iron Skillet Pan I used my 10⅝" Lodge Cast Iron Pan
- 1 rubber spatula
Ingredients
- 2 cups water
- 4 tablespoon unsalted butter divided
- 6 strips bacon
- 1 cup grits
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1 tablespoon Everglades or all-purpose seasoning
- ¼ cup pepper jack cheese
- 2 large eggs
Instructions
Grits
- Grab your medium stovetop pot and add in your water and unsalted butter. Place on stove on medium-high heat and let it sit until the water boils.
- Once water is boiling, pour in your heavy whipping cream and grits. Stir together and turn heat down to medium.
- Add two more tablespoons of butter and add your teaspoon of salt. Cover and let sit for about 10 minutes, stirring occasionally. The goal is to get a consistency that almost looks like the consistency of apple sauce. While your grits sits and thickens, we're going to get started on our bacon. *SEE BACON & EGGS SECTION*
- Once your grits has achieved its thick consistency, add in your milk and stir until grits are smooth and creamy. Then add in your cheese and Everglades or all-purpose seasoning. Stir until well combined and the cheese has melted. Should only take a couple minutes.
Bacon & Eggs
- Grab your bacon strips and place in your cast iron skillet. Turn on medium-low heat and let your bacon fry in its own grease. Usually takes about 2-3 minutes, turning sides a couple times to get it fully cooked and crispy.
- When bacon is done, either let sit in the cast iron on one side of the pan or remove and let cool while you work on the eggs. Cook the eggs in the bacon grease.
- Crack two eggs into your pan. Heat should be medium-low. You want the whites to harden a little bit (go from opaque to more solid white color), but the yolks to still be bright and runny. Gently using a spatula, after about 3 minutes, flip the eggs and let the whites harden for about 30 seconds. Flip back over and turn off heat.
Southern Style Eggs Bacon & Grits
- Grab a serving bowl and place your grits about ⅓ way up the bowl, then lay your over easy eggs on top of the grits. Chop up or rip your bacon strips and sprinkle them atop of the eggs.
- Enjoy your southern style eggs bacon and grits! Definitely a breakfast of champions!
Video
Storage
- Separate Components: If possible, store each component separately in airtight containers or resealable bags. Keep the cooked bacon in one container, the cooked grits in another, and any leftover eggs in a separate container.
- Refrigeration: Cooked bacon and grits should be refrigerated promptly. Allow them to cool to room temperature before transferring them to airtight containers. Store them in the refrigerator for up to 3-4 days.
- Bacon: To preserve its crispiness, store the cooked bacon in a single layer on a paper towel-lined plate or tray before transferring it to the container. This helps absorb excess moisture and prevents the bacon from becoming soggy.
- Grits: Store the cooked grits in a separate airtight container. Grits tend to thicken as they cool, so you may need to add a splash of water or milk when reheating to achieve the desired consistency.
- Eggs: If you have leftover cooked eggs, store them in an airtight container in the refrigerator. It's best to consume them within 1-2 days for optimal taste and texture. Personally, I would recommend just making fresh eggs the day you want to use left over bacon and grits.
- Reheating: When ready to enjoy your leftover eggs, bacon, and grits, simply reheat them in the microwave or on the stovetop until heated through. Add a splash of water or milk to the grits if needed to loosen them up.
- Combining for Serving: When serving, reheat each component separately and assemble the dish just before serving. This ensures that each component retains its individual flavors and textures.
Top tip
Work on the grits first so that by the time all components are done, everything will be warm upon serving!
FAQ
Yes it is! It's corn based so unless you add something else to your grits with gluten it in, the grits is naturally free of gluten.
No! You prepare your eggs however you like! I just prefer over-easy because I like the yolk to get all over the bacon and grits. Whatever makes ya happy!
Angela S.
I used to cook, and then I married my husband, and he's the cook now, I'm not complaining, its good! Have you ever tried cooking your grits in beef or chicken broth? It takes them up a notch. Also... Have you ever tried putting buttermilk in them? Also yummy. Then, pour yourself a glass of buttermilk and drink that!