Jalapeño Cheese Grits with Poached Eggs and Hash

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These poached eggs make a hearty and delicious breakfast when you serve them with tex-mex hash and Jalapeño Cheese Grits.

I have partnered with Butterball for the 3rd year in a row to bring you this delicious recipe today! I really like Butterball products and so does my family, which is why I keep partnering with them time and time again. All opinions expressed are completely my own.

Remember all my Instagrams I shared when I was at the Oregon coast with my family?

Did I mention that I got a pretty bad sunburn because I neglected to put sunscreen on the body parts I couldn’t see with my eyes?! Read: back, shoulders and neck.

Well, the sunscreen did not make it to 57% of my body and I got a sunburn. A niiiiice biiiiig painful one.

And now the Lauren’s Latest is paying the price.

The other day at the gym, my back was itchy {due to sunburn part II: after all the pain} and I was trying to scratch it on the corner of a wall.

Um, that was a wrong {embarrassing} decision.

But, when you’re itchy, you gotta scratch. Isn’t that an unwritten rule somewhere? Doesn’t that itchy feeling get worse if you try to ignore it? I think so.

I almost wanted to stop the people who were walking by with their side glances and say “oh ya know, just scratching my back” or at the very least pretend to be on the phone and as people walk by say “can you believe that my back is still itchy from that sunburn I got on vacation?”

The moral of the story is wear your sunscreen. And don’t be friendly-yet-passive-aggressive to strangers at the gym. Never a good combination.

In other news, I made a killer breakfast the other day and just about died after one bite. Cheesy jalapeno grits with a crazy good veggie packed turkey sausage hash topped with poached eggs?! OMG. Talk about amazing, filling, hearty meal. And, the beauty of this recipe is you can enjoy it breakfast lunch or dinner! It’s a very well rounded, balanced {not too unhealthy} dish.

Ya’ll are going to love it 🙂

Here are all the details:

Start out by cutting up 1 smallish onion and 1 jalapeno pretty finely.

Saute half the onion and all the jalapeno in a little olive oil until browned. These are going to get stirred into the grits for later 🙂 Yum yum.

PS- the longer you cook jalapenos, the less heat they have…so if you want your grits to have a little kick, be sure to cook your onion and throw the jalapenos in right at the end to give them a tiny sear.

PPS- pretend I have a photo in here of me starting to cook the grits.

For the hash, open up some Butterball Dinner Sausage and give it a slice and dice. {Butterball Turkey Bacon would be a great substitute.}

Like so!

Saute the sausage with the other half of the onion and brown it up nicely. Remember: brown food tastes good so the longer it cooks the better 🙂

After the sausage and onions are good and brown, add in some chopped zucchini and

a rainbow of bell peppers.

Add all this to the pan and give it a good stir.

Then add in some taco seasoning, salt and pepper. Throw this back on the heat for a few more minutes to get those veggies a-cooking.

Then for the last 5-7 minutes of cooking, add in the corn cut off from 1 cob.

Once the veggies are cooked to your liking, you are just about ready to serve!

Your grits should be just about cooked, so we can finish them off with all the good stuff.

Grated sharp cheddar cheese, those cooked onions and jalapenos and….

heavy cream because why not.

Add in as much cream {or I guess you could use milk too} to get the consistency you like and set aside to keep warm.

Now for the eggs. These are completely optional. Add them or don’t add them. I thoroughly enjoy a good fried or poached egg, so I made a few. Bring a small pot of water to a simmer and plop in 1 egg at a time. Cook for 2-3 minutes, depending on how runny or not runny you like your yolk and strain.

If you’re making several poached eggs, once they’re done cooking, slide them into some warm water to hang out until the rest of the eggs are done. This keeps them warm without continuing to cook the yolk.

With the grits hanging out, the eggs all poached and this beeeee-utiful hash ready to be eaten, it’s time to assemble.

Grits on the bottom, hash on top. Add on a poached egg and sprinkle with salt, pepper and chili powder. Add a sprig or two of cilantro to be fancy and voila! Breakfast of champions right here.

I tell ya, my favorite part of this whole thing were these creamy, cheesy grits.

Or was it the hash?

Or that dreamy runny yolk?!

I can’t decide. It was all amazing together.

Ya’ll really need to try this recipe asap. It will blow your minds. And don’t forget to visit the Butterball website to see all of their products + get ideas for other recipes you can try.

Have a great day, friends!

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5 from 1 vote

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.

servings 4 servings

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

For the grits-

• ▢ 1 tablespoon olive oil
• ▢ 1/2 small onion
• ▢ 1 medium jalapeno 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

US Customary - Metric

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.

Nutrition

Calories: 508kcal | Carbohydrates: 40g | Protein: 22g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 219mg | Sodium: 515mg | Potassium: 581mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1491IU | Vitamin C: 71mg | Calcium: 248mg | Iron: 2mg

Course: Breakfast

Cuisine: Southwestern

Keyword: Jalapeño Cheese Grits