Alabama Breakfast Recipe

Inspired by Kinsmith

Time45m

Serves2

two farm eggs cooked to order, cheese grits or breakfast potatoes, Conecuh sausage or bacon, buttermilk biscuit of toast

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Ingredients

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Eggs

2 units Farm eggs

Cheese Grits

1 cups Grits

4 cups Water

1 cups Cheddar cheese, shredded

2 tablespoons Butter

1 teaspoon Celtic sea salt

Potatoes

2 cups Breakfast potatoes, diced

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Meat

4 slices Conecuh sausage or bacon

Biscuit or Toast

2 slices Buttermilk biscuit or toast

Method

Eggs

Cook the Eggs

Cook the eggs to your desired doneness (fried, scrambled, poached, etc.) and set aside.

Cheese Grits

Prepare the Grits

In a pot, bring the water to a boil. Add the grits and salt, reduce heat to low, and cook for about 20 minutes, stirring occasionally until thickened. Stir in butter and cheddar cheese until melted and well combined.

Potatoes

Cook the Potatoes

In a skillet, heat the olive oil over medium heat. Add the diced breakfast potatoes, season with salt and pepper, and cook until golden brown and tender, about 15-20 minutes.

Meat

Cook the Meat

Cook the Conecuh sausage or bacon in a skillet over medium heat until fully cooked and crispy.

Biscuit or Toast

Prepare Biscuit or Toast

If using buttermilk biscuits, bake according to package instructions. If using bread, toast until golden.

Assembly

Serve

On a plate, serve the cooked eggs, cheese grits or breakfast potatoes, Conecuh sausage or bacon, and a buttermilk biscuit or toast. Enjoy your Alabama breakfast!