What's even better than Cheddar grits for breakfast? Topping them with a little sausage and some quick-sautéed mushrooms.

EatingWell Magazine, September 2021


Credit: Ted Cavanaugh

Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Bring 1 1/2 cups water to a boil in a small saucepan over medium-high heat. Whisk in grits and salt and cook, stirring occasionally, until tender, about 10 minutes. Remove from heat and stir in cheese and butter. Cover to keep warm.

  • Bring the remaining 1 1/2 cups water to a boil in a small saucepan fitted with a steamer basket. Add eggs and cook for 7 minutes. Remove from heat and run eggs under cold water; set aside.

  • Heat oil in a medium skillet over medium-high heat. Add sausage and mushrooms and cook, stirring and breaking up the sausage with the back of a spoon, until browned, 4 to 6 minutes.

  • Peel the eggs and cut them in half. Serve the grits topped with the sausage and mushroom mixture and eggs. Garnish with microgreens and hot sauce, if desired.

Nutrition Facts

3/4 cup grits, 1 egg, 1/4 cup sausage & mushrooms
460 calories; fat 28g; cholesterol 236mg; sodium 466mg; carbohydrates 33g; dietary fiber 2g; protein 18g; sugars 1g; niacin equivalents 4mg; saturated fat 10g; vitamin a iu 635IU; potassium 317mg.