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Sausage and Cheddar Grits with Fried Eggs

Sausage and Cheddar Grits with Fried Eggs
Prep time 10 mins
Cook time 30 mins

4 Servings


  • Salt and pepper
  • 1/2 cup stone-ground grits (white or yellow)
  • 8 ounces bulk pork breakfast sausage (7 to 8 links)
  • 3 ounces sharp Cheddar, coarsely shredded (3/4 cup packed)
  • 4 large eggs

Nutrition Information

  • calories 317
  • fat 19 g
  • satfat 9 g
  • protein 18 g
  • carbohydrate 17 g
  • fiber 1 g
  • cholesterol 254 mg
  • sodium 847 mg

How to Make It

  1. In a medium-size saucepan over high heat, bring 2 1/2 cups water to a boil. Add salt, reduce heat to medium and slowly whisk in grits. Cook, uncovered, stirring frequently, until grits are tender and thickened, about 20 minutes.

  2. Using a sharp paring knife, cut off ends of sausage casings. Squeeze out sausage meat and discard casings. Cook sausage in a medium-size frying pan over medium-high heat, stirring occasionally with a wooden spoon (to crumble large pieces) until fully cooked, about 5 minutes. Remove sausage from pan with a slotted spoon and set aside. Leave accumulated fat in pan.

  3. Remove grits from heat and stir in cheese and cooked sausage.

  4. Return frying pan with fat to medium-high heat. Carefully crack eggs into frying pan one at a time. Cook until whites are set but yolks are still runny, about 3 minutes. (For firmer yolks, flip eggs and cook for 1 minute longer.) Spoon grits mixture onto individual plates and top each serving with an egg. Serve immediately.