Jalapeño Cheese Grits with Jammy Eggs and Bacon Recipe
Introduction
Jalapeño Cheese Grits with Jammy Eggs and Bacon is a comforting, flavorful dish perfect for breakfast, dinner, or any time you need a cozy meal. Creamy grits get a spicy twist from jalapeños and richness from sharp cheddar, topped with perfectly soft eggs and crispy bacon.
Ingredients
- 4 medium jalapeño peppers
- 2 medium scallions
- 4 ounces cheddar cheese, shredded (about 1 cup)
- 8 slices thick-cut bacon
- 3 cups water
- 2 cups whole milk
- 4 large eggs
- 1 cup quick-cooking grits, preferably yellow
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground white pepper
- Flaky salt and fresh black pepper, for garnish (optional)
Instructions
- Step 1: Fill a small saucepan with about 3 inches of water and bring to a boil over medium-high heat. Meanwhile, trim the stems from the jalapeños, halve lengthwise, discard membranes and seeds, then thinly slice crosswise. Thinly slice scallions on a slight diagonal. Shred cheddar cheese. Cut bacon into bite-sized pieces and place in a large skillet.
- Step 2: When the water is boiling, add eggs, reduce heat to maintain a simmer, and cook for 6 minutes. Transfer eggs to a cutting board to cool.
- Step 3: Add 3 cups water and 2 cups whole milk to the jalapeños in a large saucepan and bring to a boil over medium-high heat. While whisking constantly, slowly pour in grits about a tablespoon at a time to avoid clumps. Boil 1–2 minutes, then reduce heat to low, cover, and cook, stirring often, until grits are creamy but hold shape, about 10 minutes.
- Step 4: Cook bacon in the skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain. When eggs are cool enough, peel and halve lengthwise.
- Step 5: Remove grits from heat. If thinner grits are desired, add 1/4 cup water or more to adjust. Stir in cheese, butter, kosher salt, and white pepper until melted and smooth.
- Step 6: To serve, spoon grits into bowls. Top with crispy bacon, scallions, and one soft-boiled egg half per bowl. Garnish with flaky salt and black pepper if desired.
Tips & Variations
- For extra heat, keep the seeds of one jalapeño or adjust to taste.
- Use stone-ground grits for a coarser texture; increase cooking time to about 20 minutes.
- Make grits ahead and refrigerate; reheat with added water to reach desired consistency.
Storage
Store leftover grits in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of water or milk to loosen the texture. Keep bacon and eggs separate for best texture when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular grits instead of quick-cooking?
Yes, you can use stone-ground or regular grits but increase the cooking time to about 20 minutes until creamy and tender.
How do I get jammy soft-boiled eggs?
Boil eggs for exactly 6 minutes in simmering water, then transfer to cool briefly before peeling to achieve a soft, slightly runny yolk.
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Jalapeño Cheese Grits with Jammy Eggs and Bacon Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Experience the comforting warmth of Jalapeño Cheese Grits with Jammy Eggs and Bacon, a creamy and spicy Southern-inspired breakfast or anytime meal. This recipe features quick-cooking grits infused with sharp cheddar and bright jalapeño, topped with perfectly soft-boiled eggs and crispy bacon bits for a satisfying blend of flavors and textures.
Ingredients
Vegetables and Aromatics
- 4 medium jalapeño peppers, trimmed, halved, membranes and seeds removed, thinly sliced crosswise
- 2 medium scallions, thinly sliced on a slight diagonal
Dairy
- 4 ounces cheddar cheese, shredded (about 1 cup)
- 3 tablespoons unsalted butter
- 2 cups whole milk
Protein
- 8 slices thick-cut bacon, cut into bite-sized pieces
- 4 large eggs
Grains
- 1 cup quick-cooking grits, preferably yellow
Liquids
- 3 cups water (for cooking grits)
- About 3 inches water for boiling eggs
Seasonings
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground white pepper
- Flaky salt and freshly ground black pepper, for garnish (optional)
Instructions
- Prepare Ingredients: Trim the stems from the jalapeño peppers, halve them lengthwise and remove membranes and seeds to reduce heat. Thinly slice the jalapeños crosswise and the scallions diagonally. Shred the cheddar cheese. Cut the thick-cut bacon into bite-sized pieces.
- Cook Eggs: Fill a small saucepan with about 3 inches of water and bring it to a boil over medium-high heat. Gently add the eggs, reduce heat to maintain a simmer, and cook for 6 minutes for jammy soft-boiled eggs. Transfer to a cutting board to cool slightly.
- Cook Grits: In a large saucepan, combine sliced jalapeños with 3 cups water and 2 cups whole milk and bring to a boil over medium-high heat. Whisk constantly and slowly add 1 cup quick-cooking grits a tablespoon at a time to prevent clumping. Boil for 1 to 2 minutes, reduce heat to low, cover, and cook, stirring frequently, until grits are creamy yet sturdy, about 10 minutes.
- Cook Bacon: While grits cook, heat a large skillet over medium-high heat and cook bacon pieces until crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate to drain excess fat.
- Finish Grits: Remove grits from heat. If desired, add up to 1/4 cup water for a thinner consistency. Stir in shredded cheddar, unsalted butter, kosher salt, and ground white pepper until cheese and butter melt thoroughly.
- Peel and Halve Eggs: When eggs are cool enough to handle, peel and cut them in half lengthwise.
- Assemble and Serve: Spoon grits into bowls, top with crispy bacon pieces, sliced scallions, and one halved soft-boiled egg per serving. Garnish with flaky sea salt and freshly ground black pepper if desired.
Notes
- For extra heat, keep the seeds in one jalapeño or adjust to taste.
- Stone-ground grits can be substituted; increase cooking time to about 20 minutes and follow the same steps.
- Grits can be made ahead and refrigerated; reheat with added water to reach desired consistency.
- Store leftover grits in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern American
Keywords: jalapeño cheese grits, jammy eggs, bacon, quick cooking grits, Southern breakfast, creamy grits, spicy grits, cheddar grits
