Breakfast in a Cup

Total Time:
45 min
15 min
30 min

1 cup serving, plus extra grits

  • For the grits:
  • 2 cups water
  • Salt
  • 1/2 cup quick cooking grits
  • 1 tablespoon butter
  • Half-and-half
  • For the scrambled eggs:
  • 2 eggs
  • Salt and pepper
  • 2 tablespoon water
  • 1 tablespoon sour cream
  • For the poached eggs:
  • 1 egg
  • Salt
  • 1 tablespoon vinegar, see Cook's Note*
  • For the crumbled sausage:
  • 1 pound ground bulk country sausage
  • Grated cheese, for topping
  • Chopped parsley leaves, for garnish
  • For the grits:
For the grits:

Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes.

For the scrambled eggs:

Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pepper, water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg mixture and use spoon to scramble.

For the poached eggs:

Have water boiling in a large pot on stove. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg. Remove from water. Allow water to drain off the egg before serving.

*Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.

For the crumbled sausage:

Prepare according to package instructions.

To assemble:

Spoon grits into mug, about 2/3 full. Spoon sausage on top of grits. Add poached or scrambled egg. Sprinkle cheese on top then garnish with parsley.

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    Remember recipes are guide lines and most can be made with adjustments. The idea of this is great. I made changes to suit my taste and came out fantastic.(My weekend guests raved about it. I added shredded pepper jack cheese, a little half and half and a little butter to the grits to make them creamy and not grainy. The next layer was chopped brisket (restaurant bought then scrambled eggs that I added a little cream cheese to to make them fluffier and creamier. The top layer was a little shredded cheddar cheese, which melts on top.
    Made this in a casserole dish and shared it at a church function. There was none left! Made mine with cheese grits and homemade sausage with colby cheese on top. Delicious!! Thank you Paula! Yet another winner.
    Not bad, first time I've ever had grits. Maybe next time I'll try a different flavor of grits than the original. All around though not bad
    this was a really great idea me and my family loved it 
    I made this dish as a gift for the fathers of my church on father's day a couple of years ago and they loved it!!! And as an added bonus they got to keep the cup.
    This was the worst breakfast I have ever made. The texture of the combination of the grits, sausage, and scambled egges was mushy and the entire meal lacked in flavor, but based on the ingredients it wasn't lacking in fat. I would not recommend this recipe to anyone.

    Dear Paula: I tried it for supper and it was fantastic.
    My parents even liked it too.
    It's a meal all combined in a cup. I wonder how lasagna
    would tast like in a big cup too? Hmmm
    Anyway, keep coming up with down home delicious and
    new recipes us Southern gals just love. We watch your
    show all the time. Your so sweet and it just looks so
    natural the way you cook. Some of your recipes are
    a bit on the calorie heavy side, but ooooh so delicious.
    Have a great day whenever you read this!
    Your fan Myra P.
    Lafayette, La.
    This so nasty
    My family and I really enjoyed this. It's a little time consuming but well worth the effort. Delicious and satisfying. We actually had this for dinner, as we love to have breakfast for dinner every so-often. I served this with biscuits. I will make this again.
    Paula your recipe is the bombdigity!!!!!!!!!! If you have any lunch or dessert recipes in a cup please let me know when so I can come on the show. I absoulutly looove your show your the best cook there is around exept for my mom. well it's time to go

    This was fun and easy to make and all of the work pays off. This was one of the best breakfasts I've had in a really long time. Also you can substitute the sausage with bacon and it is amazing!!
    I added an over medium egg to it and wow!!! I will definitely do this again and you should too!
    P.S. They go great with Paula Dean's Almond Danish Swirls.
    This recipe is the best! The grits are FABULOUS! I think the whole episode is the best!!!!!!
    the best we you loved them
    I have done breakfast in a cup for at least 5 different groups of people...and it is just the biggest hit ever! We plan to do it for an upcoming conference at our church in November!
    I have not maded it yet to taste but i was drooling on the show everything you make looks like it taste OMG womderful.
    Very good. Substituted diced ham - excellent! Had with some home grown tomatoes. Will make often.
    This is just Breakfast as you would normally make it...only a different way to serve/eat it!!! Good!
    So easy, SUPER YUMMY!
    My family loved this method of breakfast.
    My grandma used to make me this when I was a kid! It must be a Southern thing. Sometimes Grandma would use grits as a base; sometimes she would use hash browns. I even liked it with fingers of toast. Great idea. Kids can hold the handle of the cup to make it easier to eat.
    Not a fan of eggs but breakfast cup was good. Made it for dinner and son ate it up.
    I like this idea a lot but I think the grits need a little doctoring. I think some grated cheese (parm or cheddar) and definitely some ground black pepper would help. Grits can be soooo bland. Next time I'm going to try different sausages, too - maybe some Italian or Chorizo. A little salsa and sour cream on the top couldn't hurt either, could it?
    Paula's recipe is a hearty breakfast, but can also be served as a brunch item along with bloody mary or mamosa. add some baked tomatoes stuffed with herbs from the garden and you don't need lunch!
    very very good and easy to make i recommed it
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