Southwestern Cheese Grits Breakfast Bowl With Avocado Salsa

READY IN: 25mins
Recipe by PaulaG

This recipe was developed because of the leftovers in the fridge. It was a great way to turn 3 oz of steak into a wonderful meal for 2.

Top Review by Mia in Germany

We had this for a quick and filling lunch and absolutely loved it. Quickly put together and great to use up left over grilled meat. I used grilled chicken because that's what I had, and a mixture of pecorino cheese and goat's gouda. Not sure about the serrano chili peppers - we don't have many different chili peppers here, so I just used the unspecified red one available in the grocery.
Thanks for sharing this delicious idea, we'll sure make it again :)

Ingredients Nutrition


  1. Bring the 1 1/2 cups water to a boil, whisk in grits and season to taste with salt. When grits return to boil, cover and reduce heat to medium low. Cook for 5 minutes.
  2. While grits cook prepare the avocado salsa by combining the avocado, onion, pepper and tomato. Sprinkle liberally with lemon juice and season to taste with salt and pepper.
  3. When the grits are cooked, remove from heat and stir in cheese and green chili. Cover and allow to rest while cooking the eggs.
  4. Cook eggs in a lightly seasoned skillet to your liking; i.e., sunny side up, over easy, etc. When finished cooking eggs toss the sliced meat onto the hot pan and toss to just warm.
  5. To assemble, divide the grits between 2 shallow bowls. Top each with a cooked egg, half the meat and a generous helping of avocado salsa. Sprinkle all with fresh cilantro or parsley if desired and serve.

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