5.0 from 3 votes
Jalapeño Cheese Grits with Poached Eggs and Hash
These poached eggs make a hearty and delicious breakfast when you serve them with tex-mex hash and Jalapeño Cheese Grits.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 508 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the grits-
- 1 tablespoon olive oil
- 1/2 small onion
- 1 medium jalapeño finely diced
- 3 cups chicken stock
- 3/4 cup grits
- salt & pepper to taste
- 1 cup grated sharp cheddar cheese
- 1/4-1/2 cup heavy cream or more to get the consistency you like
for the hash-
- 1 tablespoon olive oil
- 1/2 small onion
- 1 package Butterball Hardwood Smoked Dinner Sausage diced
- 1/2 red bell pepper diced
- 1/2 yellow pepper diced
- 1/2 green pepper diced
- 1 small zucchini diced
- 1 ear of corn kernels cut off
- salt & pepper to taste
- 2 teaspoons taco seasoning
- 4 eggs
- salt and pepper
- chili powder
- cilantro for garnish
Instructions
- Bring small pot of water to simmer.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium heat. Sautee onion and jalapeno together until browned, about 5 minutes. Keep in mind the longer you cook the jalapenos, the less heat they will have. While onion and jalapenos are cooking, bring chicken stock to a boil. Remove jalapenos and onions from pan and set aside. Once chicken stock is boiling, whisk in grits. Reduce heat to lightly simmer and stir occasionally until cooked completely.
- While grits cook, replace large nonstick skillet back to medium heat. Saute onion and diced dinner sausage until browned, about 7 minutes. Add in peppers, zucchini, corn and seasonings and cook another 5-7 minutes or until the veggies are crisp-tender. Set aside.
- To finish the grits, remove from heat. Stir in cheese and reserved cooked onion and jalapenos. Slowly stir in heavy cream until grits become the consistency you'd like. Add salt and pepper as needed.
- With small pot of water simmering, drop whole eggs in 1 at a time to poach 2 1/2 - 3 minutes each. Once each egg has cooked, remove from pot to a small bowl of warm water.
- To serve, divide grits into 4 shallow bowls. Top with turkey sausage hash, 1 poached egg, salt, pepper and chili powder. Add cilantro as garnish and serve immediately.
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Nutrition Information
Calories
508kcal
(25%)
Carbohydrates
40g
(13%)
Protein
22g
(44%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Cholesterol
219mg
(73%)
Sodium
515mg
(21%)
Potassium
581mg
(17%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1491IU
(30%)
Vitamin C
71mg
(79%)
Calcium
248mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 508
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 40g | 13% |
| Protein | 22g | 44% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 219mg | 73% |
| Sodium | 515mg | 21% |
| Potassium | 581mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1491IU | 30% |
| Vitamin C | 71mg | 79% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.