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!