Grits with Eggs and Bacon Recipe – American Special
Grits with Eggs and Bacon is a beloved Southern breakfast that combines creamy grits, crispy bacon, and runny eggs for a hearty, satisfying meal. This classic American dish delivers a comforting blend of textures and flavors, perfect for busy mornings or leisurely weekends. Whether topped with cheese, green onions, or a dash of hot sauce, it’s a flavorful, quick-to-make breakfast that captures the essence of Southern comfort food.
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
Grits with Eggs and Bacon Ingredients:
- 1 cup quick-cooking or stone-ground grits
- 4 cups water or milk (or a mix)
- 1 tsp salt
- 2 tbsp butter
- 4 slices bacon
- 2–3 eggs
- Black pepper, to taste
Optional toppings:
- shredded cheese, chopped green onions, hot sauce
Grits with Eggs and Bacon Instructions:
Bring water or milk to a boil in a saucepan; add salt.
Slowly whisk in grits; reduce heat to low and cook until thickened, stirring occasionally (about 5–10 minutes for quick-cooking grits, longer for stone-ground).
Stir in butter and adjust seasoning with salt and pepper.
In a separate pan, fry bacon until crispy; remove and drain on paper towels.
In the same pan or another, cook eggs to your preference (fried, scrambled, or poached).
Serve grits in bowls; top with eggs and crumbled or whole bacon slices.
Add optional toppings like cheese, green onions, or hot sauce.
Recipe Notes:
Grits Choice: Quick-cooking grits are faster; stone-ground grits provide richer texture and flavor.
Egg Tips: Sunny-side-up or over-easy eggs add a runny yolk that complements creamy grits.
Serving Suggestion: Pair with fresh fruit or toast for a complete Southern breakfast.
Make Ahead: Grits can be cooked in advance; reheat gently with a splash of milk or water.
Optional Toppings: Add shredded cheese, chopped green onions, or hot sauce for extra flavor.
