There’s not much better than breakfast on lazy Sunday mornings. This morning was grits and eggs baked in these awesome little ramekins.
Sunday Morning Grits and Eggs
- 1 cup white grits (instant if you HAVE to but really these take 10 minutes)
- 1/2 cup cheese (we had parmesan in the house)
- salt and pepper
- 4 eggs
- extra cheese to sprinkle on top
Preheat the oven to 400.
Cook the grits according to the package. Once they’re done, stir in the 1/2 cup of cheese (or more if you like them extra cheesy).
You can also add spinach, arugula, bacon, sausage, tomatoes, or avocado here. Whatever your little heart desires! We didn’t have much in the house so just plain old cheesy grits. Salt and pepper to taste.
Divide the grits evenly among the ramekins and create a well.
Then crack the eggs into them.
Put the ramekins on a rimmed baking sheet and into the oven for 10-15 minutes, or until the whites are set but yolks are runny. Sprinkle the tops with some more cheese (I added mozarellaaaaa) and a little pepper.
Eat them up with maybe some Srircha drizzled on top and a cup of fresh brewed coffee.