Cheddar Grits with Sausage, Mushrooms & Jammy Eggs

Creamy cheddar grits topped with browned breakfast sausage, tangy sautéed mushrooms, jammy eggs, and fresh microgreens. A comforting Southern-inspired breakfast with just enough acidity and heat to keep every bite balanced.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the eggs Bring a saucepan of water to a boil. Carefully lower in the eggs and cook for 7½ minutes. Transfer immediately to an ice bath.

Step 2

Start the grits In another saucepan combine: 1½ cups water ½ cup Fairlife milk ½ tsp kosher salt Bring just to a gentle boil. Slowly whisk in the grits. Reduce to low, cover slightly, and cook 25–30 minutes, stirring every 3–5 minutes. If they become too thick before they're tender, stir in another splash of Fairlife.

Step 3

Cook the sausage Meanwhile, heat a skillet over medium heat. Cook the sausage until browned and fully cooked, about 5–6 minutes. Transfer to a plate, leaving the drippings in the pan.

Step 4

Cook the mushrooms Add the mushrooms to the same skillet. If the sausage was lean, add about 1 teaspoon olive oil. Cook 5–7 minutes, until the mushrooms are browned and any liquid has evaporated. Return the sausage to the pan for the final minute to warm through.

Step 5

Finish the grits Once the grits are tender, remove from the heat. Stir in: 1 Tbsp butter ½ cup sharp cheddar Plenty of black pepper Taste and add more salt if needed.

Step 6

Assemble Peel and halve the eggs. Divide the grits between two bowls. Top with: Sausage Mushrooms One halved egg per bowl A handful of microgreens Finish with a few dashes of hot sauce and another crack of black pepper.