Indulging in a hearty breakfast is a cherished tradition in many Southern homes, and nothing epitomizes this more than the beloved Sausage Eggs and Grits Skillet. This dish brings together savory sausage, fluffy eggs, and creamy grits in one pan, making it not only delicious but also convenient.
Ingredients
Scale:
1 pound breakfast sausage (preferably spicy for an added kick)
6 large eggs (fresh eggs yield the best taste and texture)
Salt and pepper (to taste)
1 cup grits (preferably stone-ground for creaminess)
4 cups water (or chicken broth for added flavor)
1 tablespoon butter (unsalted is best)
1 cup shredded cheese (sharp cheddar or your favorite)
1/2 cup heavy cream (optional for extra creaminess)
Sliced green onions (for topping)
Tabasco sauce or hot sauce (for those who like it spicy)
Fresh herbs (like parsley or chives; optional for topping)
Instructions
In a large skillet over medium heat, crumble the breakfast sausage and cook until browned and cooked through, about 7-10 minutes. Remove the sausage from the skillet and drain on paper towels, leaving the drippings in the pan.
In the same skillet, add 4 cups of water or chicken broth. Bring to a boil, then gradually whisk in the grits, stirring continuously to prevent lumps. Reduce the heat to low and cover. Cook according to the package instructions until the grits are thick and creamy, about 15-20 minutes.
Once the grits are cooked, stir in the butter, shredded cheese, and heavy cream (if using). Mix until fully incorporated and smooth, then season with salt and pepper to taste.
In a separate bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet and scramble until just set, about 3-4 minutes. Add the cooked sausage back into the pan and mix to combine thoroughly.
Once the eggs are fully cooked, spoon the cheesy grits onto a plate and top with the sausage and egg mixture. Garnish with sliced green onions, hot sauce, and fresh herbs, if desired.
