Erin’s Recipe Rundown
Texture: Creamy, velvety grits topped with a perfectly runny egg yolk.
Taste: Rich and comforting, with the tang of sharp cheddar balancing the creaminess.
Ease: A super-easy recipe made from pantry staples.
Top Tips: Choose high-quality stone-ground grits (Palmetto Farms is my favorite) and finish the dish with both cream cheese and sharp cheddar for the best texture and flavor.
Would I make these again? Yes — quick, satisfying, and perfect any time of day.
xoxo erin
This post first published in April 2022 and updated with new photos and clarified instructions in March 2025.
If you’re tired of instant oatmeal, this bowl of cheesy grits topped with a fried egg is a simple switch that delivers big comfort and flavor. It works equally well for breakfast, brunch, or a cozy weeknight meal.
Creamy grits get enriched with cream cheese, sharp cheddar, and butter, while a gently cooked egg adds richness and a silky yolk that mixes into the grits.
Featured Comment
From Pam: LOVE this recipe! Was looking for something my son could eat following jaw surgery. This is something he and the whole family can and will be eating… probably often.
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Grits and Eggs
- Variation for Quick Grits
- Storage / Make Ahead / Freezing
- Instant or Quick Grits?
- Can You Use Milk?
- Topping Ideas
- Tips & Tricks
- More Breakfast Recipes
- Easy Grits and Eggs Recipe
Ingredients You’ll Need
Notes on key ingredients. Exact amounts are in the recipe card below.
These ingredients help create the creamiest grits with bright, savory notes from the cheese and butter.
- Water: The base for cooking grits. For more flavor, swap some or all of the water for chicken broth or whole milk.
- Grits: Good grits make all the difference. Stone-ground grits give the best texture; Palmetto Farms is a favorite, but choose any high-quality grits you trust.
- Cream cheese: Adds silkiness and richness. It blends beautifully with cheddar to make ultra-creamy grits.
- Sharp cheddar: Provides a tangy, salty contrast. Pepper jack, Monterey Jack, or Parmesan can be used instead if you prefer a different flavor profile.
How to Make Grits and Eggs
A quick overview — full, exact instructions are in the recipe card below.
- Combine grits: Add water, grits, and salt to a saucepan and bring to a boil, then reduce to a simmer.
- Cook: Stir occasionally and simmer until the grits are tender and the liquid is absorbed.
- Add cheeses and butter: Remove from heat, stir in cream cheese, shredded cheddar, and butter until smooth. Season with salt and pepper to taste.
- Cook the eggs: In a greased nonstick skillet, crack eggs, cover, and cook just until the whites set but the yolks remain runny. Serve eggs on top of the grits.
Variation for Quick Grits
- Bring 4 cups water to a boil. Whisk in instant grits and salt.
- Reduce heat to medium-low and cook 5 minutes, whisking often to prevent popping and clumping.
- Finish by stirring in the cream cheese, cheddar, and butter, then top with eggs as directed above.
Storage / Make Ahead / Freezing
- To store: Leftover grits keep in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of water or milk.
- To make ahead: Cook grits up to three days in advance and reheat before serving. Cook eggs just before plating for best texture.
- To freeze: Grits are best refrigerated, but you can freeze in an airtight container for up to three months. Thaw overnight in the fridge and reheat with added liquid to restore creaminess.
Can you use instant or quick grits instead of stone-ground grits?
Yes. Instant and quick grits are convenient and cook much faster—follow the package instructions and reduce cooking time accordingly.
Can you use milk instead of water for creamier grits?
Yes. Using milk or a milk-and-water mix makes the grits richer, but stir frequently and use medium-low heat to avoid scorching.
Can you add toppings to these grits?
Absolutely. Popular additions include crumbled bacon, chopped green onions, hot sauce, sautéed vegetables, shrimp, or sausage for a heartier meal.
Grits and Eggs Tips and Tricks
- Soften cream cheese before adding so it blends smoothly.
- Use freshly shredded cheese for the best melt and flavor—pre-shredded cheese can be coated with starch and won’t melt as well.
- For shrimp & grits or savory dinner variations, substitute chicken stock for some of the water to add depth of flavor.
- Scrambled or soft-scrambled eggs also pair nicely with these grits if you prefer them over fried eggs.
More Breakfast Recipes
- Breakfast Tacos
- Sausage Hashbrown Breakfast Casserole (Gluten-Free)
- Oat Flour Pancakes
- Gluten-Free Cranberry Orange Muffins
- Cream Cheese Grits
- Grits Cakes
Easy Grits and Eggs
Ingredients
- 4 cups water
- 1 cup stone ground grits
- 1 teaspoon kosher salt
- 4 ounces cream cheese softened and cubed
- 4 ounces sharp cheddar cheese shredded
- 2 tablespoons butter
- 4 eggs
Instructions
- Add the water, grits, and kosher salt to a medium saucepan set over medium heat.
- Bring the mixture to a boil, then lower the heat to medium-low to maintain a gentle simmer.
- Cover and cook 20–22 minutes, stirring a few times, until the water is absorbed and the grits are tender.
- Remove from heat and stir in the cream cheese, cheddar, and butter until fully melted and smooth. Season to taste with additional salt and black pepper if desired.
- Heat a nonstick skillet over medium and lightly grease it. Crack the eggs into the pan (or as many as will fit), cover with a lid, and cook 2–3 minutes until the whites are set but yolks remain soft.
- Serve the eggs over bowls of hot, cheesy grits and garnish as desired.
Notes
To Make Ahead: Make grits up to three days in advance and reheat before serving; cook eggs when ready to serve.
To Freeze: Refrigeration is preferred for texture, but you can freeze cooked grits in an airtight container for up to three months. Thaw overnight and reheat with added liquid.
- Soften cream cheese before adding for easier incorporation.
- Freshly shredded cheese melts better than pre-shredded varieties.
- Swap stock for water if making savory shrimp & grits, but for breakfast keep it simple with water or milk.