Huevos and Grits, or “Grits Rancheros,” is a combination that showcases the best of southern U.S. breakfasts with a delicious southwestern flair. These lively flavors will get your day started off just right!
Huevos and Grits is my Southern spin on classic huevos rancheros. Instead of tortillas, everything starts with a bowl of rich, cheesy grits, then gets topped with buttery fried eggs, salsa, and sharp cheddar. It’s hearty, comforting, and just different enough to feel special without being fussy.
This is one of those breakfasts I make when I want something filling but a little different. The flavors are bold, the ingredients are simple, and it comes together quickly, which sounds like an excellent breakfast to me.
If you already like grits for breakfast, this recipe gives them a fresh twist that still feels right at home on a Southern table.
— This post was originally published on January 18, 2010. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Stovetop
Total Time: 15 Minutes
Servings: 2
Primary Ingredient(s): One recipe of Cheese Grits, eggs, butter, salsa, cheddar cheese
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Loved this recipe! I was looking for something different to make for breakfast, with limited ingredients on hand. I used… a locally-made…“inferno” salsa. Served with sourdough toast. Quick and easy. Will definitely make this again.”
— Kim Prifogle
What Makes This Recipe Special
This recipe takes classic huevos rancheros and gives it a Southern flair. Instead of tortillas, you’ll use a base of creamy cheese grits, which adds richness and makes the dish especially satisfying.
Toppings of fried eggs, bold salsa, and sharp cheddar add contrast and balance. The runny yolks blend into the grits, while the salsa adds brightness and a touch of heat.
It’s hearty, full of flavor, and ready in about fifteen minutes. Different enough to feel interesting, but still right at home on a Southern breakfast table.
Ingredient Notes
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- Grits – Use either quick grits or old-fashioned stone ground grits. Not sure? Check out my Cheese Grits post for a run down on the differences.
- Garlic Powder – You can substitute one clove of finely minced fresh garlic.
- Salsa – If you like, you can make your own by following my Basic Salsa recipe. But, to save time, use a good purchased brand such as Herdez. Suit yourself as to mild, medium, or hot.
- Eggs – Good, fresh, large eggs. If you can get some free-range even better.
- Cheddar Cheese – No, it’s not a southwestern ingredient. It’s part of the “southern” of this recipe. I prefer sharp or extra sharp Cheddar.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Huevos and Grits
Make the Cheese Grits
- Start this recipe by making a batch of my Cheese Grits. Just follow that link to get the recipe for the best and easiest cheese grits you can imagine. After you get that one, come back here, and we’ll finish whipping up these huevos in no time.
When the cheese grits are ready, start cooking the fried eggs. I’m sure most everyone knows how to cook an egg, but just in case, I’ll show you how I do it.
Pro Tip
This recipe serves two people. You can simply multiply the recipe for the number that you’re serving. If you’re cooking for more, simply multiply the recipe as needed.
Fry the Eggs
- Heat a large non-stick skillet over medium-high heat.
- When the skillet is hot, add 1 tablespoon of butter to the pan.
- After the butter has melted, tilt the pan to distribute the melted butter all over the surface.
- Carefully crack the eggs into the pan. Add a light sprinkle of salt and pepper if you like.
- Cover the pan and cook until the egg whites have solidified (2-3 minutes). If you like your eggs sunnyside up, you can stop right here. If you like them done all the way through, flip each egg over and cook for another minute or so.
Assemble the Dish
- To assemble your Huevos and Grits, place a ladle of cheese grits in the bottom of a small plate (I’m using a luncheon sized plate here) or shallow bowl. Add the fried eggs on top of the grits. Spoon a couple of tablespoons of salsa or picante sauce over the eggs. (I put the jar of picante sauce in the microwave for about a minute since it had been in the refrigerator. I didn’t want it to cool down the eggs too much.) Add some grated cheddar on top. Optionally, you could also toss on a little chopped cilantro.
Recipe Tips
- Grate the cheese from a block; pre-shredded cheese doesn’t melt as smoothly and can give the dish an undesirable texture.
- Fry the eggs gently and don’t overcook them. The runny yolk is part of the appeal here.
- Use a salsa that you enjoy on its own. Since it isn’t cooked down, its flavor stays front and center in the finished dish.
- Sharp cheddar isn’t optional. Mild cheese gets lost once it hits the hot grits and eggs, and you want that sharpness to balance everything.
Recipe Variations to Try
- Add cooked sausage or crumbled bacon on top.
- Add a sprinkle of red pepper flakes if you like it hotter.
- Top with sliced avocado, chopped green onions, or fresh cilantro.
How to Serve
- Serve southern style with buttered toast and jam or southwestern style with warm tortillas.
- Mixed fresh fruit goes well as a side.
- A cup of good, strong coffee or hot tea makes this a complete and satisfying breakfast or brunch.
Storing Leftovers
- This is a dish best eaten fresh and hot. If you have leftover cheese grits, you can store them in the refrigerator for about three days. Reheating is tricky but can be done at 50% power in the microwave, stirring frequently. Or in a double boiler over simmering water.
- Freezing is not recommended.
Questions About Grits Rancheros
Huevos rancheros is served with warm corn tortillas as the base and queso fresco for garnish where this recipe uses cheese grits and Cheddar cheese.
This is not a recipe I recommend making ahead and reheating. It’s best cooked, served and enjoyed fresh from the kitchen.
You can make this as mild or spicy as you like. The heat level depends entirely on the salsa you choose.
More Popular Breakfast Recipes
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Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Huevos and Grits – Grits Rancheros
Ingredients
One recipe of Cheese Grits (link below)
For the Huevos:
- 2 tablespoons butter
- 4 eggs
- salt
- black pepper
- 4 tablespoons salsa or picante sauce your choice of mild or hot
- 4 tablespoons grated cheddar cheese
Instructions
Prepare the Cheese Grits:
- Start by cooking the cheese grits. Follow my recipe in this post: https://www.lanascooking.com/cheese-grits/Keep the grits warm while you cook the eggs.
Cook the Eggs:
- Heat a non-stick skillet over medium-high heat.
- When the skillet is hot, add the butter to the pan.2 tablespoons butter
- After the butter has melted, tilt the pan to distribute the melted butter all over the surface.
- Carefully crack the eggs into the pan. Add a light sprinkle of salt and pepper if you like.4 eggs, salt, black pepper
- Cover the pan and cook until the egg whites have solidifed (2-3 minutes). (If you like your eggs sunnyside up, stop here. If you like them done all the way through, flip each egg over and cook for another minute or so.)
Assembly:
- Place a ladle of cheese grits in the bottom of a small plate or shallow bowl. Add two fried eggs on top of the grits. Top the eggs with salsa or picante sauce. Add grated cheddar on top.4 tablespoons salsa or picante sauce, 4 tablespoons grated cheddar cheese
Notes
- Use a salsa you enjoy on its own and sharp cheddar cheese, both play a key role in the final flavor of this dish.
- Fry the eggs gently and avoid overcooking.
- This recipe is best served fresh. Leftover grits can be refrigerated for up to three days and reheated with added liquid, but eggs should be cooked fresh.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
perfect use for leftover grits. put in a loaf pan or other rectangular Tupperware (depends on how much you have left) stick in the fridge and in the morning slice it up, coat in Wondra or AP flour and fry it up in butter. cornmeal mush. delicious with real maple syrup!
Loved this recipe! I was looking for something different to make for breakfast, with limited ingredients on hand. I used orange corn grits and a locally-made (Indianapolis) “inferno” salsa. Served with sourdough toast. Quick and easy. Will definitely make this again.
Thanks for taking time to comment and letting me know you enjoyed the recipe, Kim!
I have been making Huevos rancheros con grits for years. I’m my world the only worthy grit is a cheesy grit. Any tip on how to clean the pan? It’s the worst part of the process. Also I serve mine with tortilla chips so no one misses the tortilla and it’s a whole lot more fun to eat. Of course it’s not a low fat dish but it is an amazing hug in a bowl.
Put a little water in the pan and put it back on the stove. Heat it over medium-high heat and the stuck-on residue should loosen right up!
This really does sound right up my alley! Thanks again for linking up at my breakfast blog hop! Pinned :-)
Thanks, Katherine! This really is a great breakfast recipe. Although the photo was taken way back before I knew anything about styling or photography :-)
dang it Lana – every time i’m trying to muster up the courage to hit the treadmill and eat sensibly, there you are taunting me!! i swear i’m a southern girl trapped in the midwest – these are heavenly!
Hee hee. “Come into my parlor, said the spider to the fly.”
You’re far too humble with your “give it a chance,” Lana. I think this recipe looks sensational, and I can’t wait to try it. Sunday is grits day in my family — cheese grit, shrimp grits, and others. This recipe is on the menu next Sunday!
Thanks so much, Barbara. I don’t know how I ever thought of putting the combination of cheese grits, eggs and salsa together, but wow, I’m so glad I did. I think you’ll love this!
Wow. What a great idea. This is such a beautiful breakfast.
: )
Thanks, Sasha! We really enjoyed this combination of cheese grits with eggs and salsa. I actually used picante sauce but it gives the same flavors pretty much.
What a wonderful twist to the two classic breakfast dishes! I have an obsession with runny eggs, and I ADORE grits. I could have sworn you made this for me!! >.<
Nana, I haven’t had grits since my ex-step-mother used to make it. Along with corned beef hash and eggs over easy. But, this SW twist has me jonesing for those gruel-balls of goodness.
Mmm…Nice southern twist to a classic dish. Love it!!! It’s been way too long since I’ve had grits. I need to fix that.
Gosh, Jenn. Can you even get grits out there on the left coast? I couldn’t way back when we were based in Maine with the Navy. I had folks down home shipping stuff to me :-)
Hubby and I were just talking about grits n eggs on Sunday! This looks great. Seems my DH thinks I’ve picked up the knack for southern food… Funny thing for a Philly girl :)
Good for you, redkathy! If you need any tips, let me know, because if it’s a traditional southern dish I’ve probably cooked more than a few times :-)
love the grit twist – normally see this with roasted or fried potatoes
Thanks, Drick! The cheese and tiny bit of garlic in the grits was especially nice with this.