Sausage and Cheddar Grits with Fried Egg
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Bbq · 30 min · Pork · gluten-free
458 cal
24g protein
32g carbs
26g fat
per serving · estimated
Ingredients
- 1/2 cup stone-ground grits
- 6 oz breakfast pork sausage
- 1 cup shredded sharp cheddar cheese
- 1/2 cup whole milk
- 1 tbsp unsalted butter
- 2 eggs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Method (tap to check — screen stays awake)
- Bring 3 cups water and the milk to a simmer with the salt, then whisk in the grits.
- Cook the grits low and slow, stirring often, until creamy and tender, about 20 minutes.
- Meanwhile, brown the breakfast sausage in a skillet, breaking it into crumbles.
- Stir the butter and cheddar into the finished grits until melted, then fold in the sausage.
- Fry the eggs to your liking in the sausage skillet and set one atop each bowl of grits.
- Finish with black pepper.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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