Sausage and Eggs over Cheddar-Parmesan Grits

Total Time
Prep: 20 min. Cook: 20 min.

Updated on Jul. 14, 2023

These creamy grits topped with Italian sausage, peppers, onions and a fried egg are total comfort food and perfect for brunch or dinner. They are easy to put together and will satisfy a hungry crew. —Debbie Glasscock, Conway, Arkansas

Test Kitchen Tip
  • For an added flavor boost, replace the water with chicken or vegetable broth.
  • Test Kitchen Approved

    Sausage and Eggs over Cheddar-Parmesan Grits

    Contest Winner
    Yield: 6 servings
    Prep: 20 min
    Cook: 20 min

    Ingredients

    • 1 pound bulk Italian sausage
    • 1 large sweet onion, chopped
    • 1 medium sweet yellow pepper, chopped
    • 1 medium sweet red pepper, chopped
    • 6 cups water
    • 1-1/2 cups quick-cooking grits
    • 1 cup shredded sharp cheddar cheese
    • 1/2 cup shredded Parmesan cheese
    • 2 tablespoons half-and-half cream
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 teaspoons olive oil
    • 6 large eggs
    • Hot pepper sauce, optional

    Directions

    1. In a Dutch oven, cook sausage, onion, yellow pepper and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking up sausage into crumbles; drain.
    2. Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses, cream, salt and pepper; keep warm.
    3. In a large skillet, heat oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide grits among 6 serving bowls; top with sausage mixture and eggs. If desired, serve with pepper sauce.
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