Eggs with Chorizo and Grits

Updated: Jul 30, 2018


Instant Grits get a makeover with a Spanish twist!

A weekend breakfast should be delicious. This delicious breakfast was inspired by my husband, Brad. He went to college in the South and picked up a taste for grits when he was a student. For more years than can count, he has whipped up some instant grits on weekends. His recipe pretty much consists of butter, cheese and well, more butter. I decided to put a spin on it one Sunday morning and even topped it with an egg. Success! Our sons love it and so does Brad.


Ingredients for Eggs with Chorizo and Grits

2 packs of Quaker Instant Grits

Chorizo, I use D'ARTAGNAN Chorizo, sliced and each sliced quartered

1-2 Eggs

strawberry garnish, optional


You will also need a non-stick pan and some cooking spray.


Time Saving Tip: Cut up the chorizo the night before and store in a baggie next to the eggs in your refrigerator. Clean up is a breeze since you can just throw the baggie away!


While you're at it, you might as well set up the coffee so you are good to go in the morning.


Finally, use as much or as little sausage as you would like. The Chrorizo has a bit of spice to it. I used two sausages for this recipe.


Now for the ingredients...




If you didn't have the chance to cut up the chorizo the night before, now is the time. When I first wake up, I'm not that motivated and tend to slice the sausage a little crazy. Better known as my pre-coffee dicing. But after my first cup of Joe, It's best to slice them into quarter inch slices, and then cut each slice in four. An alternate way to cut the sausage is to cut each one in quarter lengthwise and then dice.


Pre-Coffee Dicing

Place the chorizo in a pan and cook on medium heat for a couple of minutes. They should be sizzling and the idea is to cool them so some of the edges turn slightly brown. This will only take a couple of minutes. Take off the heat and drain on a paper towel.


Now here comes Brad's favorite...pour two packages of the instant grits into a bowl, add a cup of water, and stir.

Microwave for 2-3 minutes. Check if it's done. If done, take out of microwave. If not, cook a little more.


While the grits are cooking wipe out the sausage pan. Spray it with some cooking spray. Start heating up the pan over medium heat. And start cooking your eggs!


Since your the cook you get to choose how well cooked the eggs should be. I like to flip the over and cook for 30-40 more seconds to ensure the the egg whites are fully cooked.


While the eggs are cooking agg the drained chorizo to the grits and stir.


The magic is happening!

Now spoon some (all - if you're my sons) grits on to a plate and place the egg(s) on top.



If you have some... garnish with strawberries and a little parsley.

Brad this one is for you!


2018 Cranberry Walk