Why You’ll Love This Recipe
Cheesy Grits with Spinach and Fried Eggs is a comforting and satisfying dish that brings Southern charm to your breakfast or brunch table. The creamy grits, rich with cheese, pair beautifully with sautéed spinach and perfectly fried eggs for a well-balanced, protein-rich, and flavorful meal that’s quick to prepare and sure to please.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
grits (stone-ground or quick-cooking)shredded cheddar cheesebuttersalt and pepperfresh baby spinachgarlic clovesolive oileggs
directions
Bring water to a boil in a saucepan and whisk in the grits. Reduce heat and simmer, stirring frequently, until thickened and tender.
Stir in butter and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
In a skillet, heat olive oil and sauté minced garlic until fragrant. Add spinach and cook until wilted. Season lightly.
In another pan, fry the eggs in a bit of oil or butter until the whites are set and the yolks are cooked to your liking.
To assemble, spoon cheesy grits into bowls, top with sautéed spinach, and finish with a fried egg on each serving.
Servings and timing
This recipe serves 4.Preparation time: 5 minutesCooking time: 20 minutesTotal time: 25 minutes
Variations
Use gouda, Monterey Jack, or Parmesan instead of cheddar for a different flavor profile.
Add cooked bacon or sausage for extra heartiness.
Top with hot sauce or a sprinkle of paprika for a spicy kick.
Replace spinach with kale or collard greens.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat grits on the stove or in the microwave with a splash of milk or water to loosen the texture.Fry fresh eggs before serving if reheating.
FAQs
Can I use instant grits?
Yes, but stone-ground grits offer a better texture and flavor.
What kind of cheese works best?
Sharp cheddar is classic, but feel free to use your favorite melting cheese.
Can I make this dish vegan?
Use plant-based cheese and butter substitutes, and replace the egg with tofu scramble or a vegan egg alternative.
Is this dish good for meal prep?
Yes, cook the grits and spinach ahead and add fresh eggs when serving.
Can I use frozen spinach?
Yes, just thaw and drain it well before sautéing.
What can I add for extra protein?
Chopped ham, bacon, or black beans make great additions.
How do I prevent lumpy grits?
Whisk constantly when adding grits to boiling water, and stir frequently while cooking.
Is this a breakfast-only dish?
Not at all—it’s hearty enough for lunch or dinner.
Can I bake the eggs instead?
Yes, you can bake or poach the eggs if preferred.
Do I need to use garlic?
Garlic adds flavor, but you can omit it or substitute with onion.
Conclusion
Cheesy Grits with Spinach and Fried Eggs is a wholesome, flavorful dish that’s easy to prepare and versatile enough for any meal of the day. With creamy, cheesy grits, nutritious spinach, and perfectly fried eggs, it’s comfort food at its finest—ready to satisfy your cravings any time.
Print
Cheesy Grits with Spinach and Fried Eggs
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings
- Category: Breakfast/Brunch
- Method: Boiling, Sautéing, Frying
- Cuisine: Southern American
- Diet: Vegetarian
Description
Creamy cheesy grits served with sautéed spinach and topped with crispy fried eggs for a comforting breakfast or brunch.
Ingredients
- 1 cup stone‑ground grits
- 4 cups water (or milk for creamier texture)
- ½ teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon olive oil or butter (for spinach)
- 4 large eggs
- 1 tablespoon butter or oil (for frying eggs)
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes or freshly cracked black pepper
Instructions
- Bring water (or milk) and salt to a boil in a medium saucepan.
- Slowly whisk in the grits, reduce heat to low and cook, stirring frequently, until thick and tender, about 20–25 minutes (follow package directions).
- Once thickened, stir in the shredded cheddar cheese until melted and smooth; cover to keep warm.
- Meanwhile, heat olive oil or butter in a skillet over medium heat. Add spinach and sauté until wilted, about 2–3 minutes. Season with salt and pepper. Keep warm.
- In a separate non‑stick skillet over medium heat, melt butter or heat oil. Crack in eggs and fry to your desired doneness (sunny‑side up or over‑easy), seasoning with salt and pepper.
- To serve, spoon cheesy grits into bowls, top with sautéed spinach, and finish with a fried egg (or two). Sprinkle red pepper flakes or black pepper if desired.
Notes
- Stone‑ground grits have the best texture, but quick‑cooking grits work too—just adjust cooking time.
- For extra creaminess, stir in a splash of cream or a pat of butter at the end.
- Feel free to swap cheddar for pepper jack or gruyère for a flavor twist.
- Vegetarian option: omit eggs or use poached eggs instead.