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Scrambled Eggs with Sausage and Grits

A practical Southern-style breakfast plate pairs slow-simmered creamy grits with savory sausage and eggs cooked gently to soft, moist curds.

Creamy grits, browned breakfast sausage, and soft scrambled eggs fill a warm breakfast plate.

The grits take the longest, so they begin first and simmer gently while the sausage browns near the end. The eggs cook last in the same skillet, keeping the sequence simple and the plate warm.

Let the grits soften slowly

Whisking the grits into boiling salted water helps distribute the grains before they thicken. A low, partially covered simmer and regular scraping keep the bottom from catching while the centers turn tender.

Use the skillet in sequence

Brown the sausage as the grits approach tenderness, then move it to a covered plate. Its skillet is ready for the eggs, so the main cooking stays within one saucepan and one skillet.

Stone-ground grits simmer smoothly in a saucepan beside browned sausage in a skillet. — Stone-ground grits simmer gently in a saucepan as the sausage browns nearby.

Stop the eggs while glossy

Medium-low heat gives the eggs time to form tender curds without drying at the edges. Take the skillet off the heat while the curds remain glossy, since carryover warmth continues cooking them.

Bring the plate together

Butter rounds out the grits, and a little cheddar can be stirred in when a richer finish is wanted. Spoon the sausage and eggs alongside or over the grits and serve immediately, before the eggs set further.

Glossy scrambled eggs and browned sausage rest over creamy buttered grits. — Soft, glossy egg curds sit beside browned sausage over creamy grits.

Scrambled Eggs with Sausage and Grits

4 servings

60 minutes total

Ingredients

• 1 cup stone-ground grits
• 5 cups water, plus extra hot water as needed
• 1 tsp kosher salt
• 1 lb mild breakfast sausage
• 8 large eggs
• 2 tbsp whole milk
• 1/4 tsp freshly ground black pepper
• 3 tbsp unsalted butter, divided
• 1 cup grated sharp cheddar (optional)

Method

Bring the grits water to a boil
In a medium saucepan, bring the 5 cups water and kosher salt to a boil over medium-high heat; lower the heat if the surface starts boiling hard before you add the grits.
Look for: The water bubbles steadily across the surface, not just at the edges.
Whisk in the grits
Pour in the stone-ground grits in a slow stream while whisking continuously, then reduce the heat to low so the mixture settles into a quiet simmer without clumping.
Look for: The grains are dispersed and the surface bubbles gently.
Simmer until tender
Partially cover the saucepan and simmer the grits over low heat for 35 to 45 minutes, stirring and scraping the bottom every 5 minutes; if they thicken before turning tender, loosen them with a splash of hot water.
Look for: The grits are creamy with no firm grain at the center, and nothing is sticking to the pan bottom.
Brown the sausage
When the grits are nearly tender, crumble the breakfast sausage into a large skillet and cook over medium heat, turning and breaking it into small pieces until browned with no pink remaining; transfer it to a plate and cover loosely to keep warm.
Look for: The sausage has browned edges and no raw pink spots.
Finish and hold the grits
Stir 2 tbsp of the butter into the tender grits until glossy; stir in the cheddar if using, then cover the saucepan and hold on the lowest heat while you cook the eggs, stirring once so the bottom does not scorch.
Look for: The butter is fully melted and the grits stay loose and spoonable.
Whisk the eggs
In a bowl, whisk the eggs, whole milk, and black pepper just until the whites and yolks are blended; stop before the mixture becomes foamy.
Look for: The egg mixture is a uniform pale yellow with no streaks of white.
Scramble the eggs gently
Melt the remaining butter in the sausage skillet over medium-low heat, pour in the eggs, and stir slowly with a flexible spatula, sweeping the bottom until moist soft curds form; remove them while slightly glossy because they will finish with residual heat.
Look for: The eggs gather into soft curds and still look slightly glossy rather than dry.
Plate while everything is hot
Spoon the grits into warm bowls or plates, then serve each portion with browned sausage and soft scrambled eggs; bring the covered saucepan and skillet straight to the table so the grits and eggs stay hot.
Look for: The grits are creamy beneath the sausage and the eggs remain moist and tender.