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Southern Breakfast Platter Recipe

American · Main course · 35 min total

A hearty Southern-style breakfast platter featuring creamy grits, crispy bacon, fluffy scrambled eggs, and buttery toast, perfect for a leisurely morning meal.

Ingredients

• 4 slices thick-cut bacon
• 1 cup water
• 1 cup whole milk
• 1/2 cup stone-ground grits
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 4 large eggs
• 2 tbsp whole milk
• 1/4 tsp black pepper
• 2 slices white bread
• Hot sauce (optional)

Instructions

1. Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels to drain; reserve 1 tablespoon drippings in skillet.
2. Meanwhile, in a medium saucepan, bring 1 cup water and 1 cup milk to a boil. Whisk in grits and salt. Reduce heat to low, cover, and cook, stirring occasionally, until thickened, about 15 minutes. Stir in 1 tablespoon butter until melted.
3. In a bowl, whisk eggs with 2 tablespoons milk and pepper. Heat reserved bacon drippings over medium heat. Pour in eggs and cook, stirring gently, until just set, about 3 minutes. Remove from heat.
4. Toast bread slices and spread with remaining 1 tablespoon butter.
5. Divide grits, scrambled eggs, bacon, and toast between two plates. Serve with hot sauce if desired.

Tips

• For creamier grits, use half-and-half instead of milk.
• Add shredded cheddar cheese to grits for extra flavor.
• Leftover grits can be chilled, sliced, and pan-fried the next day.

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