Fried Egg Over Bacon Cheddar Grits

Now, I ask you. Can you imagine a better combination than eggs, grits, cheese and BACON? I cannot.


Over the weekend I got a hankering for Shrimp & Grits so I made some on Saturday night. Now, these aren’t just any grits. These grits are loaded with bacon and cheddar cheese. They are OUT of this WORLD.

I always manage to have leftover grits. This is NOT a mistake; I make very sure that there will be leftovers. Because.


That, my friends, is perfection on a plate.

Don’t you want some right. this. second!?

I have had this breakfast two mornings in a row, and I am delighted to tell you that I have at least another serving of grits in the fridge. If I don’t share, maybe two.

grits ready to serve

Would you share? Yeah, me either.

Wanna know how to make it? SO SO easy.

Here’s a printable recipe for your convenience.

Fried Eggs on Bacon Cheddar Grits
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 4
Perfection on a plate: a perfectly fried egg over easy layered on top of a bed of bacon & cheddar grits.
  • 6 slices bacon, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup yellow stone ground grits
  • 2 cups milk
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese
  • 4 eggs + butter for frying
  • salt & pepper to taste
  • sliced green onions for garnish, if desired
  1. Sauté the diced bacon in a stockpot over medium heat till crispy; remove to a paper towel to drain.
  2. Add the onions to the pot and sauté in the remaining bacon grease till they are soft; add the garlic for the last minute. (Garlic burns quickly so I always add it at the end.)
  3. Add the grits to the pot; mix to combine.
  4. Add the milk, broth and butter; bring to a boil. Reduce heat and cook till thickened to your desired consistency.
  5. Taste the grits, adjust the liquid and add salt to taste.
  6. Off the heat, stir in the shredded cheddar and bacon.
  7. Meanwhile, fry your eggs in butter. I prefer over easy. Sprinkle with salt & pepper.
  8. Serve a fried egg on a bed of grits. Garnish with sliced green onions.
Store leftover grits in the fridge. Reheat in the microwave or on the stovetop; add milk to achieve desired consistency.


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5 Responses

  1. I eat eggs and cheese grits often for breakfast, too. But I’ve never made enough for leftovers and tried to reheat them. So it’s good to know that I can reheat them by adding a little milk. You made my day!! 🙂

  2. These were only OK. I think the bacon grease should have been drained from the pan. And I don’t know how long you cooked your grits but we stopped waiting about 10-15 min and the grits were NOWHERE close to being so thick as to make a ‘patty’. Too much liquid?? It was kinda like slop in a bowl with a fried egg on top. I think next till we’ll cook the bacon separate and add it to already cooked grits and then top with a fried egg.

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