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

Scale

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