Sausage Skillet with Creamy Grits & Fluffy Scrambled Eggs

Instructions

Step 1. In a medium saucepan, bring the water or chicken broth to a boil.

Step 2. Slowly whisk in the grits and reduce the heat to low.

Step 3. Cook the grits for 20 to 25 minutes, stirring frequently, until thick and creamy.

Step 4. Stir in the milk, butter, salt, black pepper, and cheddar cheese if using. Keep warm.

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

Step 6. Add the sliced sausage and cook for 5 to 7 minutes until browned and lightly crisp around the edges.

Step 7. Remove the sausage from the skillet and set aside.

Step 8. In the same skillet, add the onions and bell peppers. Cook for 5 minutes until softened.

Step 9. Stir in the garlic, smoked paprika, and black pepper and cook for 30 seconds until fragrant.

Step 10. Return the sausage to the skillet and toss with the vegetables. Keep warm.

Step 11. In a bowl, whisk together the eggs, milk, salt, and black pepper.

Step 12. Melt the butter in a nonstick skillet over medium-low heat.

Step 13. Pour in the egg mixture and cook slowly, stirring gently, until soft and fluffy curds form.

Step 14. Spoon the creamy grits onto serving plates.

Step 15. Top with scrambled eggs and add the sausage and vegetable mixture alongside.

Step 16. Garnish with fresh parsley and dried parsley flakes.

Step 17. Serve immediately while hot.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days.

Reheat the grits with a splash of milk or water to restore their creamy texture.

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

Reheat scrambled eggs gently to avoid overcooking and drying them out.

Freezing is not recommended for scrambled eggs, but the sausage mixture and grits can be frozen separately for up to 2 months.