Under 30 Minutes

Baked Eggs and Grits

This is a light and satisfying take on a Southern specialty, without butter or bacon. Baby arugula adds nutrients and a peppery flavor to this dish.

  • Prep:
  • Total Time:
  • Servings: 4
Baked Eggs and Grits

Photography: Johnny Miller

Recipe continues below this recipe video

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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