Here in the South, grits are practically their on food group – and for good reason too! These Cheesy Grits Breakfast Bowls are creamy, dreamy, comfort food and so easy to make!
I’ve had everything bagels on the brain lately. Tied with pumpernickel bagels as my most favorite carbtastic indulgence ever, I can’t get enough of them!
Since I’ve yet to find a good bagel place here in the Panhandle, it’s only fitting that I take matters into my own kitchen. So far I’ve everything bagel-itized my biscuits, my grilled cheese, and now? The fun continues!
I have a jar of everything bagel seasoning and I’m not afraid to use it!
These easy cheesy grits are loaded with flavor and perfect with a sprinkling of fresh arugula and a few crispy fried eggs. I can’t get enough of them! To channel all the deliciousness of an everything bagel into my bagel-free breakfast routine, I spiked these grits with a hearty dose of garlic and topped them with a sprinkle of everything bagel seasoning.
Cheesy Grits Breakfast Bowls
Cheesy Grits Breakfast Bowls
Yield 2 servings
- 1 cup old fashioned grits
- 1 quart water
- 1 teaspoon minced garlic
- 1/4-1/2 tsp garlic powder, to taste
- 1/2 teaspoon salt, extra to taste
- 1 1/2 cups sharp cheddar or gouda cheese
- 1/4 cup butter
- 1/4 cup milk, plus extra if desired
- 4 fried eggs (2 for each bowl)
- 2 handfuls of fresh baby arugula or spinach
- everything bagel seasoning, optional + to taste
- salt and pepper, to taste
- chopped green onion or chives to garnish
- Bring water to a boil in a large saucepan with garlic and salt.
- Stir in grits, reduce heat to low, cover, and cook until thick, about 15 minutes.
- Remove from heat and stir in cheese, butter, and milk.
- I like my grits on the thicker side, but if you'd like them saucier, feel free to add a little extra milk or even cream if you prefer. Sometimes I go all out and add some extra cheese to the mix, just go for it!
- Once the grits are hot and ready, spoon into two bowls and top each with a sprinkle or two everything bagel seasoning and top with freshly fried eggs and arugula. Garnish with green onion or chives if desired and season to taste. Enjoy!
As written, this recipe yields a LOT of grits. If you'd like a more sensible serving, simply halve the grits portion of the recipe and you're good to go!
— swaps and such —
brontosaurus chefs: If you eat eggs and cheese you’re good to go! Otherwise skip the huevos and top these grits with a medley of grilled veggies.
I like them with asparagus and mushrooms.
t-rex chefs: You were waiting for me to say it, weren’t you? Yes you can add bacon to these… My husband deems it a fantastic option.
so . . . how was it?!
Well it’s on the blog so it’s safe to say these cheesy grits breakfast bowls are downright delicious! We’ve made them a few times now and I am head over heels in love with serving fried eggs and arugula over a bed of cheesy, garlicky grits.
They’re super duper filling, so I’ll whip these up on the weekend when both Paul and I are around and between the two of us, we’ll devour this skillet and be full for hours.
Brunch of champions! Huzzah!
Feel free to serve your breakfast bowls in actual bowls. I served ours in a large cast iron skillet so I could toss it in the oven to keep warm while chasing down my toddler and trying to get my husband’s booty out of bed for brekkie annnnnd earn his eats with his obligatory duties as hand model for the photos accompanying this recipe.
#foodbloggerlife #itsathing #crazylikesundaymorning
Wait why am I hashtagging? I think my brain is broken. And with that, I bid you good day. Later loves!
ga ga for grits? try these!
- Grits a Ya Ya <— the BEST! Shrimp and Grits a la Pensacola, FL
- Sweet Potato Gouda Grits
- Brown Butter Pumpkin Grits
- Veggies ‘n Gruyere Grits
- Sausage Egg and Cheese Grits Breakfast Bake