Breakfast Grits with Pepper Jelly Bacon Recipe
Food Recipes | Bowls | Breakfast | Main Course | Southern US
These Breakfast Grits with Pepper Jelly Bacon will have you eating breakfast for every meal. Creamy, luscious grits with a little Monterey Jack and cheddar cheese, pepper-jellied bacon, onions, spinach, poached egg, and a smoky hollandaise to top it all off—we just drooled all over the keyboard typing this.
PREP TIME
10 mins
COOK TIME
20 mins
SERVINGS
4-6
Ingredients
Bacon, Veggies & Breakfast Grits
- 1 lb thick-cut bacon
- Jalapeño pepper jelly
- 2 Tbsp butter
- 2 onions, slivered
- 5 oz baby spinach
- 1 1/2 cup 5-minute quick grits
- 1 cup heavy cream
- 1 1/2 cups water
- 3 cups chicken broth
- 1 Tbsp garlic powder
- Salt
- Pepper
- 1/4 cup Monterey jack, shredded
- 1/4 cup sharp cheddar, shredded
Smoky Hollandaise
- 3 egg yolks
- 1 Tbsp water
- 1 Tbsp lemon juice
- 1/4 tsp smoked paprika
- 1/8 tsp chipotle powder
- Salt to taste
- Pepper to taste
- 4 Tbsp butter, softened
COOKING INSTRUCTIONS:
Breakfast Grits with Pepper Jelly Bacon
Bacon, Veggies & Breakfast Grits
- Preheat oven to 400ºF. Cook bacon for 18-20 minutes (or until desired doneness). Remove from oven and let cool for 5 minutes. In the meantime, microwave jelly for a few seconds to loose it up. Brush pepper jelly on one side of bacon. Set aside.
- In a pan over medium-high heat, melt 2 Tbsp butter and sauté onions until tender. Salt and pepper to taste. Remove from pan and set aside. Add spinach to pan and wilt. Salt and pepper to taste. Remove from pan and set aside.
- In a small pot, add cream, water, broth, garlic powder, salt, and pepper. Bring to boil. Add grits. Lower heat to medium-low. Cook for 5-7 minutes, occasionally stirring.
- Whisk in cheese then remove from heat. Serve immediately topped with spinach, onions, jellied bacon, poached egg, and smoky hollandaise.
Smoky Hollandaise
- In a small pan, NOT over heat, whisk together all ingredients except butter until well-combined and small bubbles begin to form.
- Cook over medium heat while whisking continuously to keep eggs from scrambling. Lift pan off heat intermittently to keep pan from getting too hot. Cook sauce until slightly thickened, then remove from heat and whisk in butter a spoonful at a time. Whisk until butter is well-integrated. Remove sauce to small serving bowl. Serve immediately.
PAIRINGS:
Breakfast Grits with Pepper Jelly Bacon
Prosecco Mimosa
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