Cheesy Grits Cups with Bacon and Eggs
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup milk, 2% or higher
  • 1 cup water
  • 1 tablespoon butter
  • 2 teaspoons hot sauce
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper, plus more for garnish
  • ⅔ cup quick cooking grits (not instant)
  • 1 cup shredded cheddar cheese, divided
  • 8 strips thick cut bacon
  • 8 eggs
  • Non-stick cooking spray
  • 2 tablespoons fresh chopped chives
  1. In a medium saucepan over medium-high heat combine the milk, water, butter, hot sauce, salt, and pepper. Bring the mixture to a boil, stirring often, then reduce the heat to medium-low and slowly whisk in the grits. Cook until the grits are very thick, about 5 minutes. Stir in half the shredded cheese, then remove the pot form the heat and allow the grits to cool for 10 minutes.
  2. Heat the oven to 375°F.
  3. While the grits cool, par-cook the bacon. Place the bacon between layers of paper towels and cook for 3 minutes. The bacon should be just cooked, but still soft. Cut the strips in half and set aside.
  4. Spray 8 cups of a non-stick cupcake or muffin pan with non-stick cooking spray. Divide the cooked grits into each of the cups. With your fingers press the grits up the sides of the cups. Bake for 10 minutes, or until the grits are firm and slightly crusty.
  5. Remove the grits from the oven and place two pieces of bacon into the cups in an 'X' pattern. Top with the remaining shredded cheese, then crack an egg into each cup. Spray the tops of the eggs with non-stick cooking spray, then return to the oven for 12-15 minutes, depending on how well done you prefer your egg.
  6. Once baked, cool for 2 minutes, then run a paring knife around each cup. Cool for an additional 5 minutes, then carefully remove the cups from the pan. Some of the grits may stick, that is ok.
  7. Garnish the cups with fresh chives before serving.
Recipe by Evil Shenanigans at