Bacon Cheese Grits Recipe: Smoky Crispy Top With Runny Egg Magic

This bacon cheese grits recipe transforms simple ingredients into a Southern breakfast masterpiece—where crispy bacon meets creamy, cheesy grits topped with runny egg magic.

The secret lies in a rich, velvety roux that forms the base, while smoked bacon adds depth and a golden, crispy top seals in all that cheesy goodness. I've perfected this dish over years of weekend brunch experiments, and it never fails to impress, even with picky eaters.

The foundation starts with stone-ground grits cooked low and slow until tender, then enriched with sharp cheddar that melts into a luscious, stretchy texture. While the grits simmer, thick-cut bacon renders its fat into the pan, creating a smoky, savory base for the roux.

This isn't just any roux—it's the key to that restaurant-quality creaminess that makes these grits irresistible. The result? A dish that's equal parts comforting and indulgent, with every bite delivering that perfect balance of textures and flavors.

What makes this recipe truly special is the crispy bacon cheese top that forms when you broil the dish at the end. That golden crust traps all the melted cheese and runny egg yolk underneath, creating a decadent contrast with each forkful.

It's the kind of breakfast that turns a simple weeknight into a special occasion, and it's surprisingly easy to pull off with just a few key techniques. Trust me, once you master this method, you'll never go back to instant grits again.

Serve these bacon cheese grits with a side of buttery biscuits or fresh fruit to round out the meal, and don't forget to garnish with extra crispy bacon and a sprinkle of green onions for freshness.

The combination of smoky, cheesy, and creamy flavors makes this dish a crowd-pleaser, perfect for weekend brunches or lazy Sunday mornings. Let's get cooking!

Ingredients for bacon cheese grits

Simple Southern staples that come together for a breakfast showstopper—creamy grits, crispy bacon, and runny eggs.

The grits are non-negotiable—stone-ground gives that authentic, creamy texture instant grits can't match. Bob's Red Mill or Stoneground Grits are my go-tos, but any stone-ground brand works. For the bacon, thick-cut is key—it renders slower, giving more flavor. I grab the Oscar Mayer thick-cut when I'm at the grocery store, but any smoked or regular thick-cut will do. The cheddar should be sharp and aged—pre-shredded gets clumpy, so grab a block and shred it yourself (trust me, it makes a difference).

No thick-cut bacon? Regular bacon chopped into smaller pieces works in a pinch, but it'll crisp up faster. Short on sharp cheddar? Monterey Jack or pepper jack adds a nice kick. The roux is where the magic happens—equal parts butter and flour (like this recipe uses) creates that velvety texture. If you burn it, start over (it's worth the extra minute). For the eggs, room temperature is crucial—they cook more evenly. No need to fuss with fancy seasoning—just salt and pepper let the bacon and cheese shine.

Cooked grits keep 3-4 days in the fridge, but the magic happens fresh. Reheat gently with a splash of milk—microwave in 30-second bursts, stirring between each. The bacon top? Best eaten immediately, but you can reheat it under the broiler for 2-3 minutes if needed. I always make extra bacon for sandwiches—it freezes beautifully for up to 3 months. Store shredded cheese in an airtight container with a paper towel to absorb moisture. The green onions? Use them within 5 days for best freshness.

Step-by-step instructions for bacon cheese grits

Here's how to make creamy grits with a smoky crispy cheese top and runny yolk magic.

Start by cooking the 8 oz thick-cut bacon in a large skillet over medium heat until the edges are deep golden brown and the fat has rendered out—about 12-15 minutes. I like to leave the bacon in one piece for easier handling, but if it breaks apart, that's fine too. Once crispy, remove the bacon from the pan and set it aside on a paper towel-lined plate, leaving the fat in the skillet.

In the same skillet (no need to clean it—the bacon fat is pure flavor), melt ½ cup butter over medium heat until it foams. Add the 1 cup stone-ground grits and stir constantly for 2-3 minutes until the grits are lightly toasted and smell nutty. Slowly whisk in 1½ cups whole milk and 1 tsp salt, then bring the mixture to a gentle boil. Reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the grits are creamy and thick—they should coat the back of a spoon. If it gets too thick, add a splash of milk to loosen it.

While the grits simmer, shred the 1½ cups sharp cheddar cheese using a box grater or food processor. In a separate small skillet, melt 2 tablespoons of the bacon fat over medium heat. Add 1 tbsp all-purpose flour and stir for 1 minute to make a simple roux—this will help thicken the cheese mixture. Pour in ½ cup whole milk and stir until smooth. Add the shredded cheese, ½ tsp garlic powder, and ¼ tsp black pepper, stirring constantly until the cheese melts completely and the mixture is smooth and gooey. Remove from heat and set aside.

Here's the thing—this cheese topping is what gives the dish its signature crispy texture. If it looks too thick, stir in a little more milk to make it easier to spread. The goal is a spreadable, slightly runny consistency that will crisp up beautifully on top.

Transfer the cooked grits to four serving bowls. Spoon the cheese mixture evenly over the top of each bowl, spreading it out to cover the grits completely. Now, here's where the magic happens: place the bowls under a broiler (or use your oven's high heat setting) for 2-3 minutes. Watch closely—you want the cheese to bubble and turn golden brown on top, but not burn. If it starts to brown too quickly, move it back slightly from the heat source. Once it's deep golden and slightly crispy, remove from the broiler.

Don't walk away during this step. The cheese can go from perfect to burnt in seconds, and you want that beautiful, crispy top that contrasts with the creamy grits underneath. If you don't have a broiler, a regular oven on high heat works too—just keep an eye on it.

In the same skillet you cooked the bacon in (wiped clean), heat 1 tbsp vegetable oil over medium heat. Crack the 4 large eggs into the skillet, one at a time, and fry them sunny-side up—this means cooking them until the whites are set but the yolks are still liquid and golden. This should take about 3-4 minutes per egg. Once done, transfer the eggs to a plate and keep them warm.

To serve, place one fried egg on top of each bowl of grits. The runny yolk will mix into the creamy grits when you dig in, creating the ultimate comfort food experience. Garnish each serving with the crispy bacon pieces and ¼ cup sliced green onions. The contrast of the crispy bacon, creamy grits, runny yolk, and smoky cheese topping makes this dish irresistible.

Storing and reheating your leftovers

Grits Storage Basics

Cooked grits keep beautifully in the fridge for 3-4 days when stored in an airtight container. I use glass Pyrex with snap-on lids—they're microwave-safe and prevent that rubbery texture. Let the grits cool completely before storing to avoid condensation.

If you're prepping ahead, make the grits base first, then refrigerate it separately from the cheese topping. This keeps the texture smooth and prevents sogginess. 🧊

Cheese Topping Prep

The cheese mixture is best made fresh, but you can prep it 1 day ahead if needed. Store the melted cheese sauce in a separate small airtight container in the fridge. When reheating, warm it gently in a saucepan with 1 tablespoon milk to restore its creamy texture.

The bacon fat in the sauce helps preserve flavor, so don't skip it! For extra crispiness later, add 1 teaspoon cornstarch to the cheese when reheating.

Bacon Preservation

Crispy bacon loses its texture when reheated, so cook extra bacon if you're making this for leftovers. Store the cooked bacon in a paper towel-lined container in the fridge for up to 5 days—the paper absorbs excess moisture.

For freezing, wrap individual pieces in foil and store in a freezer bag for up to 3 months. To reheat, bake at 375°F for 5-7 minutes until crispy again. I always keep a stash of bacon in the freezer for quick meals.