Breakfast Grits Bowl with Scrambled Eggs and Smoked Sausage

Instructions

Step 1. Bring the water and salt to a boil in a medium saucepan.

Step 2. Slowly whisk in the grits, reduce the heat to low, and cook according to package directions, stirring frequently.

Step 3. Stir in the butter, milk, and black pepper. Continue cooking until smooth and creamy.

Step 4. Remove the grits from the heat and keep warm.

Step 5. Heat the olive oil in a large skillet over medium-high heat.

Step 6. Add the sliced smoked sausage and cook until browned on both sides.

Step 7. Add the onion and bell pepper to the skillet and sauté until tender and lightly caramelized.

Step 8. Season the sausage mixture with garlic powder and black pepper.

Step 9. In a bowl, whisk together the eggs, milk, salt, and black pepper.

Step 10. Melt the butter in a nonstick skillet over medium-low heat.

Step 11. Pour in the egg mixture and cook gently, stirring often, until soft and fluffy.

Step 12. Divide the creamy grits among serving bowls.

Step 13. Top each bowl with a pat of butter.

Step 14. Add a generous portion of scrambled eggs alongside the grits.

Step 15. Spoon the smoked sausage, onions, and peppers into the bowls.

Step 16. Serve immediately while hot.

Storage and Reheating Tips

Store leftover grits, eggs, and sausage mixture separately in airtight containers in the refrigerator for up to 3 days.

Reheat grits with a splash of milk or water, stirring well to restore their creamy texture.

Warm the sausage mixture in a skillet over medium heat until heated through.

Reheat scrambled eggs gently to avoid overcooking.

For best flavor and texture, enjoy freshly prepared.