Chipotle Grits Breakfast Bowl

Chipotle Grits Breakfast Bowl

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!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4


  • 2 12 cups whole milk
  • 2 12 cups water
  • 1 14 teaspoons kosher salt
  • 1 cup stone ground grits
  • 1 12 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
  • 12 cup crumbled queso fresco
  • Store bought fresh Pico de Gallo


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


Source of recipe: Rebecca Gordon, Buttermilk Lipstick

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