Breakfast & Brunch
This bacon cheese grits recipe transforms simple ingredients into a creamy, smoky masterpiece that's impossible to resist. The secret lies in perfectly crisped bacon and sharp cheddar that melts into velvety stone-ground grits, creating a dish that's equal parts comforting and indulgent.
I've perfected this technique over years of Southern-inspired cooking sessions—each element plays a crucial role in balancing rich, savory flavors.
The process begins with rendering thick, crispy bacon that adds both texture and depth, then melting aged cheddar into a smooth, cheesy sauce that coats every grit perfectly.
What makes this recipe stand out is the foolproof method for achieving that ideal consistency—creamy yet not gluey, with a golden crust that forms when toasted just right. The result is a dish that's hearty enough for brunch but elegant enough for weekend gatherings.
By the time you're done, you'll have a plate of smoky crispy bacon and sharp cheddar bliss that's ready to be topped with fried eggs or fresh green onions.
The aroma alone will draw everyone to the table, while the first bite delivers that perfect harmony of textures—crispy bacon, creamy grits, and sharp cheese in every forkful. This is the kind of dish that turns ordinary mornings into memorable meals.
Whether you're serving a crowd or treating yourself to a luxurious breakfast, this recipe delivers restaurant-quality results with minimal effort. The technique is simple but precise, ensuring you'll achieve that ideal balance of flavors and textures every time. Let's get cooking!
Ingredients for bacon cheese grits
Simple ingredients that deliver restaurant-style Southern comfort in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone-Ground Grits 🍚 | 1 cup | Uncooked, for creamy texture |
| Thick-Cut Bacon 🥓 | 6 oz | Thick slices for crispiness |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Aged, freshly grated |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Unsalted Butter 🧈 | 2 tbsp | For extra flavor |
| Chicken Broth 🍲 | 1 cup | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Green Onions 🧅 | 2 whole | Sliced for garnish |
| Large Eggs 🥚 | 2 whole | Optional fried topping |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| White Pepper 🌶️ | ¼ tsp | For subtle heat |
| Butter (for toasting) 🧈 | 1 tbsp | Extra for final crisp |
The bacon is non-negotiable here—thick-cut slices render perfectly for that crispy texture. Oscar Mayer or Applewood smoked from the deli counter are my go-tos, but any quality bacon works. For the grits, stone-ground is essential—it gives that velvety texture you can't get with instant. If your store doesn't carry it, Bob's Red Mill or Stone Ground Grits by Jiffy are reliable brands. The sharp cheddar should have visible age—Caberfae or Tillamook are my favorites, but any well-aged cheddar will work. Pro tip: Grate it yourself for maximum flavor.
No thick-cut bacon? Thin slices cooked longer can work, but texture suffers. Substitute cheddar with Gruyère or Gouda for different flavor profiles. Heavy cream can be swapped for half-and-half or whole milk, but richness diminishes. For a dairy-free option, unsweetened coconut milk works surprisingly well. The chicken broth can be replaced with vegetable broth if preferred. Fresh green onions can be swapped for chives or scallions, though green onions have that perfect mild onion flavor. Garlic powder is key—no fresh garlic needed here**, but if you want to add it, sauté it with the bacon.
Bacon keeps best in the fridge for 5-7 days if unopened, but once cooked, use within 3 days for optimal crispiness. Store cooked grits in an airtight container with a layer of plastic wrap pressed on top** to prevent a skin from forming. They reheat beautifully—just add a splash of milk or broth and stir until creamy. For meal prep, portion into containers with bacon on top, then reheat covered to keep everything crispy. The dish freezes well for up to 3 months**—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- Foolproof Simplicity: I swear by this recipe because it’s the kind of dish that forgives mistakes. Stone-ground grits cook in one pot while bacon sizzles—no stirring every five minutes like some fussy recipes demand. Just simmer, stir once, and let the cream and cheese do the work.
- Crispy-Creamy Magic: That first bite of thick-cut bacon crunch against the velvety grits? It’s the kind of contrast that makes you pause. Sharp cheddar melts into the heavy cream like a hug, while the butter rounds out every spoonful—rich but never heavy.
- Weeknight to Weekend: Honestly, I make this for lazy Sundays and last-minute dinner guests. It’s hearty enough for a full meal but light enough to feel special. Add a fried egg on top, and suddenly it’s brunch. Skip the egg, and it’s still a satisfying bowl.
- Budget-Friendly Luxury: Between us, this recipe stretches ingredients like a champ. A handful of bacon and a block of cheddar go a long way, and the grits cost pennies compared to restaurant versions. Plus, leftovers reheat beautifully—just add a splash of milk to keep them creamy.
Step-by-step instructions for bacon cheese grits
Here's how to create velvety grits with perfectly crisp bacon and sharp cheddar—every bite delivers rich, smoky flavor.
🔥 Step 1: Cook the Bacon Until Crisp
Place the 6 oz thick-cut bacon in a large skillet over medium heat. Cook undisturbed for 8-10 minutes until the edges become deep golden brown and the fat begins to render. This slow cook ensures maximum crispiness without burning.
Once the bacon reaches golden brown with crisp edges, use tongs to transfer it to a paper towel-lined plate, leaving the rendered fat in the skillet. Reserve ¼ cup of this bacon fat for later—it's packed with flavor that will infuse the grits. If you need more fat, add 1 tablespoon butter (for toasting) to the skillet.
🍳 Step 2: Toast the Grits for Nutty Depth
Return the skillet with bacon fat to medium heat and add the 1 cup stone-ground grits. Stir constantly for 2-3 minutes until the grits turn a light golden color and release a nutty aroma. This toasting step develops deeper flavor and prevents a raw taste in the finished dish.
Gradually whisk in the 1 cup chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, then reduce heat to low. Stir in the 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.25 tsp white pepper. Cover and let cook for 15-18 minutes, stirring occasionally, until the grits reach a creamy, pudding-like consistency.
🥘 Step 3: Finish with Cream and Cheese
Remove the skillet from heat and stir in the 1.5 cups sharp cheddar cheese and 0.5 cup heavy cream. The cheese should melt completely, creating a smooth, glossy sauce that coats the grits. If the mixture looks too thick, whisk in 1-2 tablespoons of reserved bacon fat to reach your desired consistency.
Return the skillet to low heat and stir gently for 2-3 minutes until fully combined. Taste and adjust seasoning if needed—this is where the grits come together with all their rich, cheesy flavor. Keep warm while you prepare the optional fried eggs.
🍳 Step 4: Fry the Eggs (Optional Topping)
Heat 1 tablespoon butter (for toasting) in a separate skillet over medium-low heat. Crack the 2 whole large eggs into the pan and cook until the whites are set but still slightly runny and the yolks remain soft and custardy. This takes about 3-4 minutes total.
Remove the eggs from the pan and place them on a warm plate. The runny yolks will create a luxurious contrast when spooned over the grits. If you prefer fully cooked eggs, increase the heat slightly and cook for an additional 30 seconds until the yolks begin to firm.
🍽️ Step 5: Assemble and Garnish
Divide the creamy grits among 4 serving dishes, topping each portion with 2 slices of crispy bacon and 1 fried egg. Garnish with sliced fresh green onions for a pop of freshness and color. The contrast of crisp bacon, creamy grits, and runny egg yolks makes every bite irresistible.
Serve immediately while the bacon remains crisp and the eggs are warm. The combination of smoky bacon, sharp cheddar, and velvety grits creates a dish that's both comforting and indulgent—perfect for breakfast or brunch.
Pro Tips For Making Bacon Cheese Grits
- USE THICK-CUT BACON: Thin bacon gets soggy when cooked low and slow—it turns into a greasy mess instead of crispy edges. Thick-cut holds its shape, renders fat properly, and gives you that perfect crunch to cut through the creamy grits. (Yes, even if you’re impatient like me.)
- STIR GRITS CONSTANTLY: I used to walk away after the first boil, and that’s when grits turn into glue. Stone-ground grits need constant stirring—every 30 seconds for the first 5 minutes—so they cook evenly and don’t stick. If you’re making a big batch, keep a spoon in your hand or set a timer.
- GRATE CHEESE FINE: Sharp cheddar melts better when it’s small—think rice-sized pieces, not chunky shavings. A box grater works, but a food processor gives you the perfect texture without clumping. And for the love of grits, don’t skip the cheese—it’s what turns this from side dish to main event.
- SIMMER GRITS LOW: High heat makes grits gummy; low and slow is the only way. Once they’re boiling, drop the heat to a bare simmer (just tiny bubbles breaking the surface) and let them cook for 15-20 minutes. If you rush it, you’ll end up with a sad, pasty mess. (Trust me, I’ve made it.)
Best sauces and condiments for this recipe
Smoky Maple Glaze
This sauce transforms your grits into a Southern masterpiece. Start by simmering ¼ cup pure maple syrup with 2 tbsp bacon fat in a small saucepan over medium heat for 3 minutes.
Stir in 1 tsp apple cider vinegar and ½ tsp smoked paprika until combined. Drizzle 1 tbsp over each serving just before eating—the caramelized sweetness cuts through the richness beautifully. 🍁
Spicy Sriracha Cream
For heat lovers, mix 2 tbsp sour cream with 1 tsp sriracha and ½ tsp garlic powder. Dollop on top of your grits and swirl gently with a spoon. The tangy cream balances the smoky bacon while adding a kick.
I like to add ¼ tsp onion powder for extra depth. This sauce works especially well with the fried egg topping. 🌶️
Caramelized Onion Jam
Slow-cook 1 cup thinly sliced yellow onions in 1 tbsp butter (for toasting) over low heat for 25-30 minutes until deep golden and jam-like. Stir in 1 tsp balsamic vinegar at the end.
Spoon 1 tbsp over each serving—the sweetness pairs perfectly with the sharp cheddar. Store any extras in the fridge for up to 5 days. 🧅
Buttermilk Ranch
Whisk together ¼ cup buttermilk, 1 tbsp mayonnaise, ½ tsp dried dill, and ¼ tsp garlic powder. The tangy creaminess cuts through the richness while adding a fresh contrast.
I like to serve this sauce on the side for dipping or drizzling. For extra flavor, add 1 tbsp chopped chives right before serving. 🥛
Crispy Bacon Aioli
Blend ¼ cup mayonnaise with 1 tbsp finely chopped crispy bacon, 1 tsp Dijon mustard, and ½ tsp lemon juice until smooth. The bacon bits add texture while the aioli brings everything together.
Spread a thin layer on top of your grits or serve as a dipping sauce. This sauce keeps well in the fridge for 3 days when stored in an airtight container. 🥓
Honey Butter
Simply mix 2 tbsp softened butter with 1 tbsp honey until creamy. The sweetness enhances the smoky flavors without overpowering them. I like to dollop this on top of the grits right before serving.
For extra richness, add a pinch of sea salt to balance the sweetness. This is my go-to sauce for a quick but elegant presentation. 🍯
Nutrition facts
Frequently asked questions
Why do I need to toast the grits before adding liquid?
Toasting the grits for 2-3 minutes develops a nutty depth of flavor and prevents a raw, starchy taste in the finished dish. This step also helps create that perfect creamy texture by breaking down the grits' starches gradually. Think of it like blooming spices—it unlocks the full potential of the grits!
Can I make this recipe ahead of time?
Prepare the grits up to 2 days ahead and store in an airtight container. Reheat gently with a splash of milk or broth until creamy. For the bacon, cook it fresh before serving to maintain crispiness. The fried eggs should always be made fresh for that perfect runny yolk.
What's the best cheese substitute if I don't have sharp cheddar?
Try Gruyère for nutty depth or Gouda for a slightly sweeter profile. Both melt beautifully and add excellent flavor. Avoid pre-shredded cheese—it contains anti-caking agents that prevent smooth melting. Freshly grating your cheese makes all the difference!
How do I fix grits that turned out too thick?
Thin with 1-2 tablespoons of reserved bacon fat or warm milk while stirring constantly. For extra richness, use the bacon fat—it adds incredible flavor while adjusting the texture. If the grits are still too thick after adding liquid, they'll continue to thicken as they cool, so err on the side of slightly thinner.
Can I use instant grits instead of stone-ground?
While possible, instant grits won't give you that same creamy, velvety texture. Stone-ground grits have a higher starch content that creates the luxurious mouthfeel this dish deserves. If you must use instant, add 1 extra tablespoon of butter and stir frequently to prevent clumping. The flavor won't be identical, but it'll still be delicious!