Under 30 Minutes

Baked Eggs and Grits

This quick egg and grits dish is perfect for breakfast or brunch and has the decadent feel of its inspiration without butter or cream.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, March 2013


  • Olive oil, for brushing
  • 3/4 cup instant grits
  • 1 cup baby arugula
  • 1/4 cup grated cheddar (2 ounces), divided
  • Salt and pepper
  • 4 large eggs


  1. Preheat oven to 400 degrees. Brush four 8-ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in arugula and 2 tablespoons cheddar, and cook until cheddar melts, about 30 seconds. Season with salt and pepper.

  2. Divide grits among dishes. Make a well in each, then crack an egg into each well; season. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through. To serve, top grits with remaining 2 tablespoons cheddar and a sprinkle of pepper.

Cook's Notes

Versatile, protein-packed, and cheap, eggs make a meal (not just breakfast!) in minutes.


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