Grit Crusted Egg Muffins




As a southerner, grits are basically a food group for me! A few years ago, my dad whipped up a quiche for Christmas morning, and imagine my surprise when grits were the crust! I mean, what?!?!? I believe it was a Southern Living recipe, and included a lot of butter, because of course you need lots of butter!


This recipe uses just a little bit of butter, and of course I snuck in some green with the spinach. They are the perfect weekday meal prep breakfast for people on the go!


How to make Grit Crusted Egg Muffins


A side note: I don’t love using non-stick cooking spray at all. I try to use it as little as possible, but in this recipe it really is necessary. If you really really don’t want to use it, then I suggest using butter for your pan. You’ll want to brush melted butter in the pan and then pop it in the freezer. You will need to let your grits cool completely to room temperature before placing them in the pan. Otherwise, when you place hot grits on the butter, it will just melt right into the grits and won’t keep them from sticking.


If you’re serving these right away, I would recommend making ahead and either reheating them in the oven for about 5 minutes or popping them in the microwave for about 1 minute. They reheat beautifully, either way!


You can always leave the bacon out of these egg muffins for a vegetarian option. You can also use whatever cheese you like. I just really love cheddar!


When you’re beating your eggs, be sure to just LIGHTLY beat them. Overmixing will cause them to puff out of the crust and become a stuck on mess to your pan.


Enjoy, and as always let me know what you think in the comments or on Instagram @sugarandsalt_co!