Cheddar Cheese Grits Breakfast Bowls with Bacon and Eggs
Ingredients
  • ¾ cup yellow corn grits (I use Arrowhead Mills)
  • 1½ cups water
  • 3 cups milk (2% or whole), divided
  • 2 tablespoons unsalted butter
  • 1 cup grated sharp Cheddar cheese
  • Kosher salt
  • 6 strips thick-cut bacon, chopped
  • ¼ cup chopped green onions
  • 4 large eggs
  • 2 tablespoons chopped chives
Instructions
For the grits
  • Stir together the grits, water, and 2 cups milk in a large, microwave-safe bowl. Cover bowl with wax paper and cook in microwave on High until thickened, about 15 minutes, whisking every 5 minutes to combine.
  • Stir in butter and cheese. If grits are too thick, heat remaining 1 cup milk and stir into grits ¼ cup at a time until the grits are the desired consistency. Season to taste with salt.
  • For serving
    • While the grits are cooking, fry chopped bacon over medium high heat in a heavy skillet until bacon is lightly browned and crispy. Transfer bacon to paper towels to drain. Set aside.
    • Pour off all but 1 teaspoon of the fat from the pan. Add onions and cook over medium heat until onions begin to soften, stirring occasionally, 2-3 minutes.
    • When grits are done cooking, stir onions into grits.
    • To serve, divide grits among four bowls. Fry the eggs to your liking. Top the grits with bacon, eggs, and chopped chives.
Notes
Different microwaves cook on HIGH at different temperatures. I have a 1000 watt microwave and the grits cooked perfectly in 15 minutes. You may need to adjust the cooking time depending on the wattage of your microwave.
Recipe by Taming of the Spoon at http://tamingofthespoon.com/cheddar-cheese-grits-breakfast-bowls-with-bacon-and-eggs/