Skillet Cheddar Grits with Crispy Sausage
Creamy cheddar grits get a savory breakfast upgrade with crisp sausage, scallions, and a runny fried egg.
Prep: 8 · Cook: 17 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (184 reviews)
INSPIRED BY
Inspired by classic Southern breakfast plates, this version uses quick grits and one skillet for a practical morning sprint.
Story
I love a breakfast that looks like it took all morning but knows better. The sausage gives the grits a little diner swagger, and the egg yolk turns the whole bowl glossy. This is my answer when everyone is hungry at once and I still want coffee in my hand. Add hot sauce and call it a very good start.
By Casey
Ingredients
- 1 cup quick-cooking grits
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 tsp kosher salt
- 1 cup shredded sharp cheddar
- 8 oz breakfast sausage, casings removed
- 1 tbsp butter
- 4 large eggs
- 2 scallions, thinly sliced
- 1/4 tsp smoked paprika
- Hot sauce, for serving
- Black pepper, to taste
Instructions
- Brown the sausage in a large nonstick skillet over medium-high heat, breaking it into small crumbles, then transfer it to a plate.
- Bring broth, milk, and salt to a simmer in the same skillet. Whisk in grits and cook, stirring often, until thick and tender, about 5 minutes.
- Stir in cheddar, smoked paprika, and half of the scallions until the cheese melts and the grits are creamy.
- Wipe out the skillet, melt butter over medium heat, and fry the eggs until the whites are set and the yolks are still soft.
- Fold most of the sausage into the grits, then taste and adjust with pepper or hot sauce.
- Spoon grits into bowls and top with the fried eggs, remaining sausage, scallions, and more hot sauce.
Chef Tips
- Quick grits keep this breakfast under 30 minutes, do not substitute stone-ground grits here.
- Use sharp cheddar for a bigger flavor payoff with less cheese.
- For a lighter bowl, swap half the sausage for sliced mushrooms.
- Keep the grits loose with a splash of milk if they sit before serving.
Cook's Notes
- Stir the grits often so they stay smooth and do not stick.
- If the grits thicken too much, loosen them with warm milk.
- Cook the eggs last so the yolks stay soft.