Big Breakfast Box With Grits Recipe

Bring liquids to a simmer

In a medium saucepan, combine 3 cups water and 1 cup milk. Bring to a gentle simmer over medium heat.

Cook grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent lumps and sticking, until thickened and tender, 20–25 minutes (follow package if time differs). If grits become too thick, add up to 1/2 cup additional water or milk.

Finish with butter and cheese

Remove from heat and stir in 2 tablespoons butter, 1 cup grated sharp cheddar, 1 teaspoon salt, and 1/2 teaspoon black pepper until butter and cheese are fully melted and the grits are creamy. Keep covered and warm while you prepare the rest.

Prepare sausage

If using links, slice sausage into 1/2-inch rounds. Heat a large nonstick skillet over medium heat, add the sliced sausage (no extra oil if sausages are fatty) and cook, stirring occasionally, until browned and heated through, about 6–8 minutes. Remove sausage to a plate and keep warm.

Whisk eggs

In a medium bowl, crack 6 large eggs. Add 3 tablespoons whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until homogenous and slightly frothy.

Cook scrambled eggs

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan. Pour in the egg mixture. Let sit undisturbed for 10–15 seconds, then with a silicone spatula gently push the eggs from the edges toward the center, forming soft curds. Continue gently folding and turning until eggs are mostly set but still moist, about 2–3 minutes total. Remove from heat — residual heat will finish them. Taste and adjust seasoning.

Sauté peppers and onions

While grits simmer, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1/2 cup diced red bell pepper and 1/2 cup diced yellow onion. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until softened and caramelized at edges, about 6–8 minutes.

Wilt spinach

Reduce heat to medium-low and add 2 cups baby spinach to the pepper-onion mixture. Toss until wilted, 1–2 minutes. If desired, squeeze the lemon wedge over the greens. Remove from heat and keep warm.

Divide the cheesy grits among four breakfast box compartments or plates (about 1/2 cup to 3/4 cup per serving depending on preference).

Spoon the scrambled eggs next to the grits, dividing evenly among servings.

Arrange the browned sausage slices alongside the eggs and grits.

Top or place the wilted peppers-onion-spinach mixture in its compartment.

Garnish each box with a sprinkle of chopped chives and a drizzle of hot sauce if desired.