Chipotle Grits Breakfast Bowl

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Need to refuel after a vigorous workout? This bowl checks all the boxes and is packed with protein and just the right amount of heat. Perfect for weekend brunch too!

Notes

Source of recipe: Rebecca Gordon, Buttermilk Lipstick

Ingredients

  • 2 1/2 cups whole milk
  • 2 1/2 cups water
  • 1 1/4 teaspoons kosher salt
  • 1 cup stone ground grits
  • 1 1/2 cups shredded Colby-Monterey Jack cheese
  • 2 tablespoons butter
  • 2 teaspoons minced chipotle peppers in adobo sauce
  • 1 cup packed fresh baby spinach leaves
  • 4 fried eggs
  • 4 bacon slices (cooked and crumbled)
  • 1/2 cup crumbled queso fresco
  • Store bought fresh Pico de Gallo

Instructions

  • Bring the milk, water and salt just to a boil in a 4-quart saucepan over medium-high heat. 
  • Whisk in the grits and reduce heat to low. Simmer partially covered, stirring occasionally, 25 to 30 minutes or until tender. 
  • Remove the grits from the heat. Stir in the shredded cheese, butter and chipotle peppers.
  • Portion the grits into four bowls. Divide spinach evenly among each bowl, stirring to wilt.
  • Place a fried egg on top and top with remaining ingredients. Garnish with Pico de Gallo.
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