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Breakfast: Baked Grits and Eggs


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  • olive oil, for brushing
  • 3/4 cup instant grits
  • 1 cup baby arugula
  • 1/4 cup grated cheddar, divided
  • salt and pepper
  • 4 eggs



Step 1

Preheat oven to 400 degrees. Brush four 8-oz ramekings with olive oil. Prepare grits according to package instructions. Stir in arugula and 2 tbs. cheddar, and cook until cheese melts, about 30 seconds. Season with salt and pepper.

Divide grits among ramekins. Make a well in each. Crack an egg into small dish and then slide into well in ramekin. Repeat for remaining 3 eggs and 3 ramekins. Season. Bake on rimmed baking sheet until whites are set but yolks are still runny, about 20 minutes. Be sure to rotate sheet halfway through. Top with remaining cheese and a sprinkle of pepper.


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