Description

Breakfast Bowl Recipe with Grits combines creamy, cheesy grits topped with perfectly cooked eggs, crispy bacon, fresh avocado slices, and juicy cherry tomatoes. This balanced breakfast bowl delivers protein, healthy fats, and fiber in every spoonful. Enjoy a warm, hearty meal with diverse flavors and textures ideal for a nutritious start to your day. Easy to tailor with your favorite mix-ins.

Ingredients

Scale

1 cup quick-cooking grits
2 cups water
1 cup milk
1/4 teaspoon salt
1 tablespoon unsalted butter
1/2 cup shredded sharp cheddar cheese
2 large eggs
4 slices cooked bacon, crumbled
1 small avocado, sliced
1/2 cup cherry tomatoes, halved
2 tablespoons chopped chives
Freshly ground black pepper

Instructions

In a medium saucepan, bring water, milk, and salt to a simmer over medium heat.
Gradually whisk in the grits, reducing heat to low. Stir often, and cook for 5-7 minutes, until thickened.
Remove from heat, stir in butter and shredded cheddar cheese until melted and smooth. Cover to keep warm.
Meanwhile, cook eggs to your preference (fried, poached, or scrambled).
Divide grits between two bowls. Top each with an egg, crumbled bacon, avocado slices, and cherry tomatoes.
Sprinkle with chopped chives and freshly ground black pepper.
Serve immediately.

Notes

For dairy-free, use plant milk and omit cheese or try a vegan cheese. Swap bacon for turkey bacon or sautéed mushrooms for a vegetarian version. Prepare grits base ahead of time and store separately; assemble bowls before serving. Leftovers can be refrigerated for up to 2 days. If grits seize up, add a splash of milk and reheat gently, stirring often to restore creaminess. Eggs can be cooked in advance and reheated just before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 6g
Sodium: 850mg
Fat: 29g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 23g
Cholesterol: 250mg