Breakfast in a Cup

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 1 cup serving, plus extra grits
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For the grits:

2 cups water


1/2 cup quick cooking grits

1 tablespoon butter


For the scrambled eggs:

2 eggs

Salt and pepper

2 tablespoon water

1 tablespoon sour cream

For the poached eggs:

1 egg


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


  1. For the grits:
  2. 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. ;
  3. For the scrambled eggs:
  4. 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. ;
  5. For the poached eggs:
  6. 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. 
  7. For the crumbled sausage:
  8. Prepare according to package instructions. ;
  9. To assemble:
  10. 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. ;

Cook’s Note

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

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