Scrambled Eggs with Sausage and Grits

Creamy stone-ground grits, savory browned sausage, and gently scrambled eggs make a filling Southern-style breakfast plate for the table.

60 min

4 servings

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

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)

Equipment

Medium saucepan with lid · Large skillet · Whisk · Flexible spatula

Prevent scorching

Use low heat for the grits and scrape across the saucepan bottom regularly; add a splash of hot water if they tighten before tender.

Finish together

Start the sausage near the end of the grits simmer, then scramble the eggs last so every part reaches the table hot.

Start the grits

01. Bring water and kosher salt to a boil.

02. Whisk in stone-ground grits slowly to prevent lumps, then lower the heat.

03. Partially cover and simmer low for 35 to 45 minutes, scraping the pan bottom every 5 minutes; loosen with hot water if they thicken before becoming tender.

Cook the sausage and eggs

04. As the grits near tenderness, brown crumbled sausage in the skillet and cover it loosely on a plate.

05. Stir butter and optional cheddar into the grits, then hold them covered over the lowest heat.

06. Whisk eggs with milk and pepper until blended but not foamy.

07. Use the sausage skillet for the eggs; stir over medium-low heat and take them off while soft and glossy.

Serve hot

08. Spoon grits into warm bowls or plates and serve with sausage and eggs while all three parts are hot.