Southern cheese grits with fried eggs and bacon is a warm, savory breakfast built around creamy stone-ground grits, sharp cheddar, crisp bacon, and eggs cooked just the way you like them.
The grits need gentle heat and enough time to soften fully. Add cheese off the strongest heat so it melts smoothly instead of turning grainy.
What You’ll Need Before You Start
- Medium saucepan
- Large skillet
- Whisk
- Wooden spoon
- Slotted spoon or spatula
ShiMuv Recipe
Ingredients
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon salt, divided
- 1 cup shredded sharp cheddar
- 2 tablespoons butter
- 8 slices bacon
- 4 large eggs
- ½ teaspoon black pepper
- 2 tablespoons sliced scallions
How to Make It
- Cook the bacon. Place bacon in a cold skillet, set over medium heat, and cook 8–12 minutes, turning as needed, until crisp. Transfer to paper towels and reserve 1 tablespoon bacon drippings in the skillet.
- Start the grits. Bring water or broth and ½ teaspoon salt to a gentle boil. Slowly whisk in the grits so they do not clump, then reduce heat to low.
- Cook until creamy. Simmer 20–25 minutes, stirring every few minutes and scraping the bottom. Add a splash of water if they become thick before the grains are tender.
- Finish the grits. Stir in milk and butter. Remove from direct heat, then fold in cheddar until smooth. Season with black pepper and additional salt only after tasting.
- Prepare the eggs. Return the bacon skillet to medium-low heat. If needed, add a little butter so the eggs release easily.
- Fry gently. Crack eggs into the skillet and cook 2–4 minutes until the whites are fully set. For firm yolks, cover briefly or flip and cook another minute.
- Check texture. The grits should flow slowly from a spoon rather than sit in a stiff mound. Thin with warm milk or water if necessary.
- Assemble. Spoon grits into bowls, top with fried eggs and crumbled bacon, then finish with scallions and extra black pepper.
Recipe tip: Shred cheddar from a block for the smoothest melt; pre-shredded cheese can make grits slightly grainy.
Food safety: Cook eggs until whites and yolks are firm for the safest preparation. Refrigerate cooked bacon and leftover grits within 2 hours.
From Recipe to Content
Turn the Recipe Into a Simple Food Story
- Open with the finished breakfast at its most appetizing angle.
- Show the ingredient or prep stage that establishes texture.
- Capture the key browning, rising, or setting moment.
- Film the finishing step in close detail.
- End with a cut, pour, pull-apart, or plated serving shot.
TRY THIS IN SHIMUV
Create this recipe as a short food video
Open the editable prompt and finished example image in ShiMuv, then review or customize everything before generation.
Create a short food video showing how to make Southern cheese grits with fried eggs and bacon. Open on creamy cheddar grits topped with eggs and crisp bacon. Show bacon slowly crisping, grits being whisked into simmering liquid, the grains becoming creamy, cheddar melting in off the heat, eggs frying gently in bacon drippings, and the bowl assembled with scallions and black pepper.Opens with this prompt and finished example image ready to review. Nothing generates or spends credits until you confirm.
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