Super cheesy, creamy grits are paired with eggs, bacon and jalapeno for the ultimate hearty breakfast!
If I had to pick my favorite meal to cook it is breakfast, hands down. I love bacon, sausage and eggs, or a big plate of pancakes or waffles. But the food is not the only reason it is my favorite. There is something special about standing in your kitchen in your pajamas on a Saturday morning and making breakfast for your family while sipping a cup of coffee.
Maybe this is important to me because it was such an important part of growing up. My Mom always made big breakfasts, she still does when we come home! I think it makes me feel all adult, like I am succeeded in life if I can make a big breakfast on a Saturday.
That is kind of how this dish came to life. I was on a mission to make a big, hearty breakfast and if there is one thing I know for sure, a big hearty breakfast must include grits!
I love grits. LOVE them. Shrimp and grits is always a hit in this house. It is soul food at it’s finest. But sometimes, you need a little soul food for breakfast. Those are the mornings these Baked Eggs and Cheese Grits will be calling your name!
This is one of those recipes that eluded me for a while. I had this idea to make a dish that included grits and baked eggs. In theory, it was a simple idea. But every single time I tried I messed it up! Either the eggs sank to the bottom, the texture was a bit off, or the eggs were way overcooked. I went through a carton of eggs and half a box of grits before I realized my mistake. The grits have to be cold! Which kind of makes this recipe even better because you can make a big batch of cheesy grits the night before, then just assemble and bake in the morning.
Here is how we do it!
Place your cold grits in a dish of your choice, I used a small oblong cast iron skillet so we each had our own dish. Create some nice “wells” and crack your egg right in the holes. Carefully place your dish in the oven.
Now, the baking time can be a little tricky depending on how you like your eggs. I baked mine for 30 minutes, the egg whites were done but the yolk was runny. But I would suggest checking every ten minutes, as every oven bakes a little differently and you might like your eggs more or less done than me.
Then top your Baked Eggs and Cheesy Grits with chopped bacon, green onions, jalapenos, and a little extra cheese if you feel like living on the wild side!
- For the Creamy Cheesy Grits:
- 2 cups chicken broth
- 1/2 cup yellow corn grits (Arrowhead Mills is my favorite brand)
- 2 ounces cream cheese (I used reduced fat)
- 1 cup shredded sharp cheddar cheese
- For the Baked Eggs with Cheese Grits
- 4 eggs
- 4 slices bacon, cooked and chopped
- 1 fresh jalapeño, seeded and diced
- 2 tablespoons chopped green onions
- For the Creamy Cheesy Grits:
- In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.
- When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.
- Stir mixture well, cover and remove from heat.
- Refrigerate grits overnight.
- For the Baked Eggs and Cheese Grits
- Preheat the oven to 350
- Spray a small baking dish with cooking spray.
- Place the grits in the baking dish and create small wells, carefully crack the eggs into the wells.
- Bake, checking every 10 minutes until the egg reaches the desired consistency.
- In my oven I baked them for 30 minutes and the whites were solid and the yolk was runny.
- Garnish with bacon, jalapeño and green onions.
- To make larger servings you need one cup of cold grits for each egg. Multiply as needed.