Baked Farm Fresh Eggs atop Grits with Bacon Bits

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Quick Facts:

serves 4


• 2 cups milk
• 2 cups water
• 1⅓-cups Charleston Favorites yellow and white stone-ground grits
• 1 teaspoon salt
• 4 tablespoons butter
• 2 tablespoons chopped chives

Baked Eggs
• ½-lb bacon, fried crisp and finely chopped
• 8 eggs
• 2 tablespoons chives, finely chopped

You'll Need:

• muffin pan
• olive oil for greasing muffin pan
• medium saucepan
• whisk


1. Pour measured grits into a bowl. Submerge with water and stir. Remove floating bran and debris, then drain grits completely.
2. Bring milk and water mixture to a gentle boil in saucepan. Slowly stir in grits, whisking constantly.
3. Reduce heat and continue cooking, whisking frequently, for about 30-40 minutes, or until the grits are thick and tender. You will likely need to add additional milk as grits thicken.
4. Stir in salt and butter; garnish with chives.

1. Preheat oven to 350°F.
2. Grease a standard muffin pan for each egg. Into the muffin tin, crack each egg and season with salt and pepper.
3. Bake for 15-20 minutes until white has set and yolk is still slightly jiggly.

To serve, divide grits among 4 bowls and top with 2 eggs and crispy, crumbled bacon.

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