Cheese Grits Bowls with Smoked Sausage are full of grits, cheese, and smoked sausage and topped with a fried egg. Such a hearty and delicious way to start the day!
It’s a yummy bowl full of warm, savory ingredients. So much flavor in every bite!
I’ve seen grits bowls on the breakfast menu of lots of restaurants in recent years. They are so versatile and the ingredient combinations are virtually limitless.
The base for this southern breakfast bowl is super cheesy and creamy grits with cheddar cheese mixed in.
Tips for making Cheese Grits Bowls:
I love the flavor and creamy texture of stone ground grits but you could use old-fashioned grits or quick-cooking grits, both of which cook faster.
Any kind of smoked sausage can be used. I really like Andouille sausage and kielbasa for these grits bowls and I love the Beddar Cheddar sausage that Johnsonville makes.
Bacon can be used instead of smoked sausage or you can use cooked crumbled breakfast sausage.
If you don’t like fried eggs, you can scramble them. I like to use fried eggs, sunny side up.
I love serving these grits bowls with a little hot sauce to spice them up.
More Recipes for Grits Lovers:
- Cheese and Bacon Grits Casserole
- Pimento Cheese Grits
- Jambalaya Grits
- Creamiest Grits Ever
- Grillades and Grits
- 4 cups water
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup stone-ground grits
- 2 tablespoons butter
- 1/4 cup heavy cream or milk
- 1 cup shredded sharp cheddar cheese
- 8 ounces smoked sausage, sliced
- 4 eggs
- 1 tablespoon butter
- shredded cheese and sliced green onions for serving
- Add water, salt, pepper, and garlic powder to a medium saucepan. Bring to a boil. Whisk in grits. Reduce heat to medium-low and cover. Whisk occasionally. Cook for about 20 to 30 minutes. Add more water if grits get too thick.
- Add butter, heavy cream and cheese and stir until melted. Remove from heat and keep warm.
- While grits are cooking, cook sausage in a nonstick skillet coated with a little oil. When browned, remove from heat and keep warm.
- In the same nonstick pan you cooked the sausage in, melt 1 tablespoon of butter. Crack the eggs in and cook until egg yolks start to set.
- For each grits bowl, place about 1 cup of grits in a bowl. Top with sausage and an egg. Sprinkle with a few green onions and a little extra cheese.
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