Ingredients
Scale
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1 pound breakfast sausage, crumbled and cooked
- 8 large eggs, scrambled
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- In a saucepan, bring 4 cups of water to a boil. Stir in the stone-ground grits and salt.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally, until the grits are creamy and tender.
- Stir in the shredded sharp cheddar cheese until melted and well combined.
- In a separate skillet, crumble and cook the breakfast sausage until browned. Remove excess grease if necessary.
- Scramble the eggs in a separate pan until just set. Season with salt and pepper to taste.
- Add chopped fresh spinach to the skillet with the scrambled eggs, stirring until the spinach is wilted.
- Divide the cheesy grits among serving bowls.
- Top the grits with the cooked sausage and the scrambled egg and spinach mixture.
- Garnish with chopped green onions if desired.
- Serve the Cheesy Grits Breakfast Bowls hot, relishing the creamy texture of the grits paired with savory sausage, fluffy eggs, and vibrant spinach. Enjoy this hearty and flavorful breakfast bowl!
