Cheesy Grits with Eggs

A white plate with cheesy grits and eggs along with an orange and parsley for garnish.

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Creamy, cheesy grits with eggs nestled in and baked to perfection! This one-pan dish is easy, hearty, and absolutely delicious. Great for breakfast, of course, but these eggs and grits make an easy lunch or dinner, too.

Prep Time5

Cook Time30

Total Time30

Servings: servings

Calories: 487kcal

Ingredients

1 cup stone ground grits
4 cups chicken broth or vegetable broth
4 tablespoons salted butter
2 ounces cream cheese
1 cup sharp cheddar cheese
Salt and ground pepper to taste
4 eggs

Instructions

Preheat oven to 350˚F.
In a large, oven safe skillet, bring the broth to a boil.
Stir in grits, then reduce heat to low, cover and simmer for 15 minutes.
At the end of the 15 minutes, remove the lid, then stir in the butter, cream cheese, and cheddar cheese. Add salt and pepper to taste.
Make a divot in the grits, and crack the egg into the hole. Repeat until all 4 eggs are nestled in the grits.
Bake for 18-22 minutes, or until eggs reach the desired level of doneness. Add fresh cracked pepper to the top and serve immediately.

Notes

If you prefer, you can make the grits as directed, then top with scrambled or fried eggs instead of baking the eggs on the grits.

Substitutions:

Broth: You can use chicken broth or vegetable broth. Water will work, too, but will have less flavor.
Cheddar cheese: White cheddar or Parmesan can be subbed in.

How to Store: Store leftovers in an airtight container in the fridge for 3-4 days.

How to Freeze: This cheesy grits recipe freezes well. The grits can be frozen after cooking. See “Freezer Meal Instructions” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments. Stir in between heating. You can also reheat it on the stovetop in a saucepan over low heat, stirring frequently. Add water, milk, or broth to thin if necessary,

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I suggest using a larger or smaller skillet to compensate for scaling the recipe.

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