Breakfast Grits Frittata - House-Autry


Breakfast Grits Frittata

Breakfast Grits Frittata

Prep Time: 120 minutes
Cook Time: 20 minutes
Servings: 6-8

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Breakfast Grits Frittata

A delicious “breakfast” for any time of day, this frittata is zesty, hearty and completely satisfying.


  • 1/2 cup House-Autry Stone Ground Grits
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • 3 oz. spicy breakfast sausage - fried, drained and crumbled
  • 3 slices thick cut bacon - fried, drained and crumbled
  • 1/4 lb. thin sliced cooked ham - diced
  • 6 eggs
  • Salt and pepper to taste
  • 1 large Anaheim pepper - diced
  • 1 large sweet red pepper - diced
  • 2 green onions - thinly sliced
  • 1 large ripe tomato - seeded
  • 1 small pickled jalapeno pepper - minced
  • 1/4 cup shredded parmesan cheese
  • 1 cup shredded cheddar/pepper jack blend


Cook grits according to package directions. Let cool. Spread cooked grits into an 8X8 pan lined with plastic wrap smoothing to a 1/2 inch layer. Cover and chill until grits are solid. Cut the grits into 1/2 inch cubes.

In a 10" non-stick oven safe frying pan heat oil over medium heat. Add chopped peppers and onions and saute until soft. Stir in sausage, bacon, ham, tomato and cubed grits.

In a bowl, whisk together eggs, salt, pepper and parmesan cheese. Stir in 3/4 cup shredded cheddar/pepper jack cheese. Pour mixture into frying pan and evenly distribute. Sprinkle remaining 1/4 cup cheddar/pepper jack cheese over top.

Cook over medium heat for 3-5 minutes or just until a slight crust forms around edges. Transfer pan to oven and bake at 375°F for about 15-20 minutes or until set.

Remove from oven and slide out of pan to cool on a wire rack. Cut into 6-8 wedges.

Recipe submitted by Gail Fuller, Third Place Winner in House-Autry's Kiss My Grits Recipe Contest

Chef Tip:

GREAT Recipe for leftover grits!


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