Grits Breakfast Bowl

ByOlivia Coleman October 8, 2025

Why Grits Breakfast Bowls Have My Heart (and Some of My Sanity)

So listen, I’m not what you’d call a ‘morning person’—unless coffee’s involved. But there’s something almost magical about a bowl of creamy grits first thing in the morning. Last winter, in the thick of one of those grey, drizzly weeks (I’m talking the kind that crawl into your bones), I was desperate for comfort food. Out of sheer laziness, I cobbled together what little was left in the fridge: some grits, a handful of bacon, a lonely scallion, and—because why not?—an egg perched on top. And just like that, the Grits Breakfast Bowl ritual was born in my kitchen. My hair was probably a disaster, and the grits were a little lumpy (oops), but honestly? It just tasted like home to me.

What Makes This Worth Waking Up For

I make this when I’m craving something that feels all warm and cozy (okay, and to avoid making a ton of dishes). My family goes bonkers for these bowls—especially if I bribe them with extra cheese. There was a dreadful spell where I tried to skimp on the butter, but the grits rebelled and turned out like library paste. Moral of the story: don’t fight, just add the butter. Also, if you’ve got picky eaters or just a moody appetite, this is endlessly customizable (I can’t count how many weird combos my kids have assembled—some edible, some not so much).

Let’s Talk Ingredients—Swap as Needed

1 cup stone-ground grits (but instant works if you’re in a hurry—my Aunt Fran would totally disapprove, but she’s not here!)
4 cups water, or do half milk for creamier vibes (I sometimes just use whatever’s in the fridge if we’re low on milk)
1 teaspoon salt, give or take
2-3 tablespoons unsalted butter (though honestly, any kind will do—one time I used vegan butter and it was…fine)
1 cup sharp cheddar, shredded (swap with Swiss or pepper jack if you’re feeling wild)
4 slices thick-cut bacon, cooked crispy (turkey bacon works, or just skip for a veg-friendly version)
2 scallions, sliced (chives will do in a pinch)
4 eggs (fried or poached is classic, but scrambled worked too the one time I, uh, overestimated my egg-flipping skills)
Hot sauce or salsa (my friend Liz swears by a splash of Sriracha, but I’m more of a Louisiana hot sauce sort of gal)
Fresh cracked black pepper, to taste

How I Actually Make This Grits Breakfast Bowl

Grits first. Bring your water (or milk and water mixture) to a gentle boil in a medium saucepan. Stir in the grits and salt; then drop the heat down low, cover, and let ‘em simmer. Stir every couple minutes—you know it’s ready when they’re creamy. Might take 15–20 mins for stone-ground, barely 5 for instant. (This is usually where I sneak a taste. If it tastes bland, just more salt, trust me.)
Bacon time! While the grits do their thing, crisp up the bacon in a skillet. I usually hover over it with the spatula, half-distractedly scrolling through my phone. Drain on paper towels. If you want to use that glorious bacon fat for your eggs, well, no one’s stopping you.
Cheese + butter magic. Once the grits are where you want them (super creamy—borderline soup is my preference), turn off the heat. Mix in the butter and cheese. Give it a taste. Did I mention more salt is your friend here?
Eggs, however you like ‘em. Fry, poach, or even scramble if you must. I always break at least one yolk (always!), but that runny egg over hot grits is… well, you’ll see.
Assemble time! Scoop a generous pile of cheesy grits into a bowl. Top with crumbled bacon, that egg, a scatter of scallions, and a flashy drizzle of hot sauce. Give it a crack of black pepper, stand back, and behold.

What I’ve Learned Along the Grits Road (Notes)

If you use instant grits, just don’t expect a gourmet masterpiece. Good in a pinch, though.
Sometimes I make the bacon and eggs the night before if I know the morning’s going to be bonkers busy.
Don’t rush the cheese—if you dump it in too soon, the grits get weirdly stringy (ask me how I know).

Combinations I’ve Actually Tried (for Better or Worse)

Veggie style: Sautéed mushrooms, spinach, and even a rogue cherry tomato or two. Tasty!
Shrimp & grits twist: Toss some small, quick-fried shrimp on top. Feels a bit fancy, even in pajamas.
The mistake: Once I tried canned chili over grits instead of bacon. It… was not a repeat performer, let’s say. Live and learn.

Equipment (or Not)

Medium saucepan (if you only have a big one, it’ll work—just more surface for stirring runaways)
Frying pan
Sharp knife (for the green onions—if not, just tear with your hands; rustic never hurt anyone)
Not strictly necessary, but a whisk makes creamier grits. A sturdy spoon works fine, though.

Let’s Talk Leftovers ("If," She Says…)

I hear grits bowls keep for 2–3 days in the fridge, but honestly, in my house, it never lasts more than a day—sometimes just until lunch. If you do have leftovers, splash a bit of milk in before reheating so it doesn’t turn to cement. But hey, if that happens, just call it “grit cake” and fry it tomorrow! It’s a thing.

How I Like to Serve It (and My Family’s Odd Preferences)

I love a big dump of hot sauce and a haphazard scattering of crispy bacon. Sometimes we do a ‘grits bar’ at the table—everyone piles on their own toppings. My youngest once put peanut butter on his, which… hmm. Not recommended, but who am I to judge creativity?

Stuff I’ve Messed Up—So You Don’t Have To (Pro Tips)

I once tried rushing the grits over high heat and regretted it; they welded to the pot. Patience is a virtue here—low and slow wins.
Don’t let the eggs hang out too long after cooking—they go rubbery fast. Soft eggs over hot grits is peak bowl experience.

Real Questions I’ve Been Asked (Yes, Really)

“Can I make this dairy-free?” For sure! Try a plant milk (like this homemade almond milk) and vegan butter. Vegan cheeses get kinda weird, but hey, it works.
“What’s the best grits brand?” I grew up on Palmetto Farms—but the store brand is usually just fine. Stone-ground if you can swing it. But not worth a special trip, honestly.
“Do grits taste better the next day?” I tend to think so! They’re stiffer, but add a bit of liquid and nuke ’em. Or if you’re feeling lazy, eat them cold (don’t knock it till you try it!)
“Can I freeze leftovers?” Eh. Technically yes, but the texture once reheated is a bit sad. Best eaten fresh if you can.

Oh, and one last thing—I always play a little Otis Redding in the kitchen when I make these. Does it make the grits taste better? Probably not. But it sure feels like it does.

Olivia Coleman