Are you looking for a really satisfying breakfast that’s also really easy? Why not try making these cheesy grits and baked eggs? This hearty meal takes just a few minutes to create and can easily be scaled up to feed a crowd (hello, unexpected Labor Day guests!). Stuffed with baby arugula and topped with cheddar cheese, this comforting breakfast is also packed with nutrients and protein. Try it out this weekend and the whole school year!
Sarah’s Tip of the Day:
They’re not the same! Derived from two distinct types of corn, these grains are milled differently, resulting in slight differences in texture and taste.
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PREP: 10 mins
TOTAL TIME: 30 mins
SERVINGS:4
Olive oil, for brushing
3/4 cup instant grits
1 cup baby arugula
1/4 cup grated cheddar (2 ounces), divided
Salt and pepper
4 large eggs
COOK’S NOTE
Eggs: Versatile, protein-packed, and cheap, eggs make a meal (not just breakfast!) in minutes.
DIRECTIONS
STEP 1
Preheat oven to 400 degrees. Brush four 8-ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in arugula and 2 tablespoons cheddar, and cook until cheddar melts, about 30 seconds. Season with salt and pepper.
STEP 2
Divide grits among dishes. Make a well in each, then crack an egg into each well; season. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through. To serve, top grits with remaining 2 tablespoons cheddar and a sprinkle of pepper.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Baked Eggs and Grits – Everyday Food with Sarah Carey

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