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Southern-Style Breakfast Bowl Recipe

American (Southern) · Main course · 40 min total

A hearty and flavorful breakfast bowl featuring creamy grits, crispy bacon, fried eggs, and spicy sausage gravy, perfect for a satisfying Southern morning.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• 1/2 cup shredded sharp cheddar cheese
• 8 slices bacon
• 1/2 pound breakfast sausage
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 4 large eggs
• 2 tablespoons vegetable oil
• 2 green onions, sliced (for garnish)

Instructions

1. 1. In a medium saucepan, bring 4 cups water and 1 teaspoon salt to a boil. Slowly whisk in grits, reduce heat to low, and cook, stirring occasionally, until thickened and tender, about 20 minutes. Stir in butter and cheddar cheese until melted. Cover and keep warm.
2. 2. Meanwhile, cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels to drain; crumble when cool.
3. 3. In the same skillet, discard all but 1 tablespoon bacon drippings. Add sausage and cook over medium-high heat, breaking it up, until browned, about 5 minutes. Sprinkle flour over sausage and stir for 1 minute. Gradually whisk in milk, then add black pepper and cayenne. Cook, stirring, until gravy thickens, about 3 minutes. Keep warm.
4. 4. In a nonstick skillet, heat vegetable oil over medium heat. Fry eggs sunny-side up or to your liking, about 3 minutes for runny yolks.
5. 5. To assemble bowls, divide grits among 4 bowls. Top each with a fried egg, crumbled bacon, and a generous ladle of sausage gravy. Garnish with sliced green onions.

Tips

• For extra creamy grits, use half-and-half instead of water.
• Make the gravy ahead and reheat gently, adding a splash of milk if too thick.
• Store leftovers separately; reheat grits with a little water or milk.

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