Recipe 38 · Breakfast
Thomas's Cheesy Grits & Sausage Breakfast Bowl
Creamy, buttery cheese grits topped with browned sausage crumbles and a sprinkle of green onions. The South's best breakfast, in a bowl.
Jump to recipe ↓Prep10 minutes
Cook20 minutes
Serves4 bowls
Nutritionabout 520 cal · 24g protein per bowl
Stir the grits often so they stay creamy and don't stick to the bottom.
How to make it
- Brown the sausage.. Cook the sausage in the skillet over medium-high heat for 8–10 minutes, breaking it into crumbles with the spoon, until no pink is left. Scoop it onto a plate.
- Boil the water.. Pour the water into the saucepan, add the salt, and bring it to a full rolling boil over high heat.
- Whisk in the grits.. Slowly pour in the grits while whisking nonstop — this keeps them from clumping. Turn the heat down to low.
- Cook low and slow.. Cover and cook 15–20 minutes, stirring every few minutes, until thick and creamy. If they get too thick, splash in a little milk.
- Make them cheesy.. Take the pot off the heat. Stir in the butter, milk and cheddar until everything is melted and smooth. Add the pepper.
- Build your bowls.. Spoon the grits into bowls, pile on the sausage, and sprinkle the green onions over the top. Serve hot.
How to serve it
Hot sauce on top is amazing. Add a fried egg on top if you are extra hungry.
Save the leftovers
Refrigerate up to 3 days. Reheat with a splash of milk and stir — grits firm up in the fridge.