Big Breakfast Box With Grits Recipe

Bring 4 cups water and 1 tsp salt to a rolling boil in a medium saucepan over high heat.

Slowly whisk in 1 cup grits. Reduce heat to low so grits simmer gently; cover partially and cook for 20–25 minutes for stone-ground (or 5–7 minutes for quick grits), stirring frequently to prevent sticking.

When grits are thick and tender, stir in 2 tbsp butter, 1 cup whole milk, 0.5 tsp black pepper and 0.75 cup grated cheddar until melted and creamy. Taste and adjust salt and pepper. Keep warm on the lowest heat, stirring occasionally while you finish other components.

Preheat oven to 200°F (95°C) to keep finished items warm.

For bacon: place bacon slices in a cold skillet without overlapping and cook over medium heat, turning occasionally, until crisp and browned, about 8–12 minutes. Transfer to a paper towel–lined plate and keep warm in oven.

For sausage: in the same or separate skillet over medium heat, cook 6 sausage links or patties, turning frequently, until browned and cooked through (internal temperature 160°F/71°C), about 10–12 minutes. Transfer to oven to keep warm.

Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt and bring to a simmer. Cook 5 minutes until just tender but not falling apart. Drain and pat dry with a kitchen towel—dry potatoes brown better.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add diced potatoes in a single layer; let brown undisturbed 3–4 minutes, then stir to turn pieces to brown other sides.

Add 1/2 diced onion, 0.5 tsp smoked paprika, 1 tsp salt and 0.5 tsp black pepper. Continue to cook, stirring occasionally, until potatoes are golden and crisp, about 8–10 more minutes. Taste and adjust seasoning. Transfer to oven to keep warm.

About 5 minutes before serving, melt 1 tbsp butter in a nonstick skillet over medium-low heat.

Crack 4 large eggs into a bowl and season with 0.25 tsp salt and 0.25 tsp black pepper.

For scrambled eggs: whisk eggs lightly and pour into skillet. Cook gently, stirring with a rubber spatula, scraping the pan bottom until soft curds form, about 3–4 minutes. Remove from heat when slightly underdone (they’ll finish cooking off heat). Stir in chopped chives, if using.

Alternatively, for fried eggs: crack eggs gently into the pan, cook until whites are set and edges crisp, 2–3 minutes for sunny-side up, or flip for over-easy to desired doneness.

Divide the cheesy grits among 4 shallow bowls or plates (about 3/4–1 cup per serving).

Arrange 1–2 bacon slices and 1–2 sausage links or 1 patty per plate alongside the grits.

Spoon a generous portion (~3/4 cup) of home fries next to the grits and place the eggs on top or beside the potatoes.

Add a handful of baby spinach or mixed greens and halved cherry tomatoes to each plate, if using. Drizzle hot sauce or serve ketchup on the side.

Garnish grits with an extra pat of butter or sprinkle of cheddar and chopped chives. Serve immediately while hot.