Description
This hearty breakfast dish features creamy scrambled eggs, savory sausage and peppers, and smooth, cheesy grits. It’s a comforting and flavorful meal that’s perfect for a weekend brunch or any time you crave a filling start to the day.
Ingredients
Scale
For the Scrambled Eggs:
- 2 tablespoons milk or cream
- 1 tablespoon butter
- Salt and black pepper to taste
- Fresh parsley or chives for garnish (optional)
For the Sausage and Peppers:
- 2 sausage links (smoked or andouille, sliced into rounds)
- 1 green bell pepper (sliced)
- 1/2 onion (sliced)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Creamy Grits:
- 1 cup grits (stone-ground or quick-cooking)
- 4 cups water or milk (or a mix of both)
- 2 tablespoons butter
- 1/2 cup shredded cheese (optional, for cheesy grits)
- Salt and black pepper to taste
Instructions
- Prepare the Sausage and Peppers:
- Heat the olive oil in a large skillet over medium heat. Add the sausage slices and cook for 3-4 minutes, until browned on both sides.
- Add the sliced bell pepper and onion to the skillet and cook for another 4-5 minutes, stirring occasionally, until the vegetables are softened and the sausage is fully cooked. Season with salt and black pepper to taste. Set aside.
- Cook the Grits:
- In a medium saucepan, bring the water or milk (or a mixture of both) to a boil. Stir in the grits, reduce the heat to low, and simmer, stirring occasionally, until thickened and tender (about 5-10 minutes for quick-cooking grits, or longer for stone-ground grits).
- Once the grits are cooked, stir in the butter and shredded cheese (if using), and season with salt and black pepper to taste. Keep warm.
- Make the Scrambled Eggs:
- In a small bowl, whisk together the eggs, milk (or cream), salt, and black pepper until smooth and well combined.
- Heat the butter in a nonstick skillet over medium-low heat. Once melted, pour in the egg mixture.
- Let the eggs cook undisturbed for a few seconds, then gently stir with a spatula to form soft curds. Continue stirring occasionally until the eggs are just set, being careful not to overcook them.
- Assemble the Dish:
- Serve the scrambled eggs alongside the sausage and peppers and a generous scoop of creamy grits. Garnish with fresh parsley or chives, if desired.
Notes
- For an even richer flavor, you can use cream instead of milk in the scrambled eggs and grits.
- Add some hot sauce or red pepper flakes for a little extra heat in the sausage and peppers.
- If you prefer vegetarian grits, you can skip the sausage and make the dish meat-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Southern, American