Ingredients
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:
Directions
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.
Photo: Breakfast in a Cup Recipe

















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By lwntrtn
Austin, TX
on February 18, 2013
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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.
By scrawford2
Gotha, FL
on November 03, 2012
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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.
By drummer2528
Kittanning, PA
on August 21, 2012
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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
Read all 24 reviews