Breakfast & Brunch
This bacon cheese grits recipe delivers the perfect balance of smoky, crispy bacon and creamy, cheesy grits—every bite is a game-changer for weekend breakfasts. The secret lies in browning the bacon until it’s perfectly crisp, then using those rendered fats to toast the grits for a rich, nutty foundation.
I’ve tested this recipe countless times, and the crispy bacon topping always steals the show, adding texture and flavor that elevates simple grits into something extraordinary.
The process is straightforward but requires attention to detail—cooking the grits slowly over medium heat ensures they’re creamy without being gluey, while the cheese melts into a velvety sauce that coats every grain.
Once the grits are ready, the crispy bacon crumbles on top, creating a contrast of textures that makes this dish irresistible. Whether you’re serving it as a hearty breakfast or a comforting brunch, the combination of smoky bacon and rich cheese is pure indulgence.
What sets this recipe apart is the crispy bacon topping, which adds a satisfying crunch that cuts through the creamy grits. The bacon’s smokiness pairs perfectly with the sharpness of cheddar or the creaminess of gouda, and the result is a dish that’s both comforting and exciting.
The best part? It’s ready in under 30 minutes, making it ideal for lazy mornings or when you want to impress guests with a restaurant-worthy dish.
For extra flavor, consider adding jalapeños for a spicy kick or fresh herbs like chives for brightness. Serve with fried eggs or a side of green onions to complete the meal. This recipe is foolproof, and once you try it, you’ll never go back to plain grits again.
Ingredients for bacon cheese grits
Crispy bacon, creamy grits, and melty cheese—just 12 ingredients for a brunch showstopper.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone Ground Grits 🌾 | 1 cup | Uncooked, preferred for texture |
| Thick-Cut Bacon 🥓 | 8 oz | Applewood smoked preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for creaminess |
| Butter 🧈 | 2 tbsp | Unsalted, for toasting |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| Green Onions 🧅 | 2 whole | Chopped, for garnish |
| Jalapeños 🌶️ | 1 whole | Optional, sliced for heat |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for brightness |
The bacon is non-negotiable here. Applewood smoked has the best flavor, but whatever you've got works. Thick-cut cooks slower and stays crispier—Costco or Trader Joe's usually have great options. For the grits, stone-ground is a must (that gritty texture is everything). If you're in a rush, quick-cook grits cut prep time in half, though they won't have the same texture. The cheese? Block cheddar shreds better than pre-shredded—no clumps, no weird additives. Grab a wedge from the deli counter if you can.
No applewood bacon? Regular bacon works fine—just watch it closely so it doesn't burn. Running out of cheddar? Gouda or Monterey Jack add different but delicious flavors. The heavy cream is crucial for that ultra-creamy texture—don't skimp on the full-fat version. For extra richness, stir in 1 tbsp of sour cream at the end. The jalapeños and chives are totally optional but add serious flavor. If you're feeling fancy, swap the green onions for crispy fried shallots from the store—they're a game-changer.
This reheats beautifully—just add a splash of broth or water to loosen it up. Keeps 3-4 days in the fridge, though it's best fresh. For leftovers, store the grits and bacon separately so the bacon stays crispy. Double the recipe and freeze half for lazy mornings—just thaw overnight in the fridge. The bacon topping is best made fresh, but you can crisp extra bacon and store it in the freezer for up to 3 months. Pro tip: Make a big batch of grits and use them for breakfast, lunch, or even as a base for loaded baked potatoes.
Why You'll Love This Recipe
- Two-Pan Max: I swear, this is the only grits recipe I make anymore. The bacon cooks while the grits simmer—no waiting around, no juggling pots. Just crispy edges on that cheddar, melting right into the creamy grits like it was meant to be.
- Crispy-Creamy Magic: That first bite? Chef’s kiss. The thick-cut bacon adds smoky depth, the sharp chedddar brings the tang, and the heavy cream makes it luxuriously smooth. It’s the kind of dish that makes you pause mid-bite to take another one.
- Weeknight Hero: Between us, this is my go-to when I’m too tired to think. Double the batch on Sunday—it reheats like a dream for lazy mornings or unexpected guests. Honestly, I’ve served it for breakfast, brunch, or even a fancy dinner, and no one’s ever blinked.
- Budget Luxury: Stone-ground grits and thick-cut bacon might sound fancy, but they stretch further than you’d think. A single batch feeds four, and leftovers? Even better the next day. It’s comfort food that doesn’t break the bank—just rich, satisfying, and worth every penny.
Step-by-step instructions for bacon cheese grits
Here's how to make creamy, smoky grits with a crispy bacon cheese top—every bite delivers that perfect texture contrast.
Cook the Grits to Creamy Perfection
In a medium saucepan, combine the 1 cup stone ground grits, 1.5 cups chicken broth, and 1.5 tsp salt. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon to prevent lumps. Once boiling, immediately reduce heat to low and let it simmer gently for 15-18 minutes, stirring every 2-3 minutes. You're looking for a thick, creamy consistency—it should coat the back of a spoon without being gluey. If it's too thick, add 1-2 tablespoons of water at a time until smooth.
Here's the thing—I like to taste-test as I go. When the grits are just slightly undercooked (around 15 minutes), they'll have a slight bite. This ensures they don't turn mushy as they finish cooking with the cream. The grits should be thick enough to hold their shape but still have a slight sheen, not dry or grainy.
Cook and Crumble the Bacon
While the grits simmer, line a baking sheet with parchment paper and place a wire rack on top. This will help the bacon crisp up evenly. In a cold skillet, add the 8 oz thick-cut bacon and cook over medium heat for 12-15 minutes, flipping occasionally, until the bacon is crispy and golden brown. Use tongs to transfer the bacon to the prepared rack, leaving it in one piece for now—we'll crumble it later.
Don't walk away during this step. Bacon burns fast, and you want that perfect balance of crispy edges and tender meat. The bacon should release easily from the pan when you lift it with tongs. Once it's done, let it cool slightly on the rack before crumbling—this makes it easier to break into bite-sized pieces without turning it into crumbs.
Finish the Grits with Cream and Cheese
Remove the grits from heat and stir in the 1 cup heavy whipping cream, 2 tbsp butter, 0.5 tsp black pepper, and 0.5 tsp garlic powder. The mixture will bubble slightly—this is normal. Let it sit for 2-3 minutes, then give it one final stir. The cream should be fully incorporated, and the grits should be silky smooth. Taste and adjust seasoning if needed—you might want to add a pinch more salt or pepper to balance the flavors.
Now, fold in 1 cup of the sharp cheddar cheese using a spatula. You want the cheese to melt into the grits completely, creating a rich, gooey texture. If the cheese doesn't melt smoothly, place the saucepan over low heat for 1-2 minutes, stirring constantly, until it's fully combined. The grits should be warm and creamy, ready for the final touch.
Create the Crispy Bacon Cheese Topping
Increase the oven broiler to high. Crumble the cooled bacon into small bite-sized pieces and place them in a small bowl. Add the remaining 0.5 cup sharp cheddar cheese and mix until evenly distributed. Spread the bacon-cheese mixture evenly over the grits in the saucepan, pressing down gently with a spatula to help it stick.
Place the saucepan under the broiler for 2-3 minutes, watching closely. You want the topping to turn deep golden brown and bubbly—this is where the magic happens. The heat from the broiler will melt the cheese while crisping the bacon, creating that perfect contrast of creamy grits with a smoky, crunchy top. If the topping browns too quickly, move the pan slightly farther from the heat source.
Garnish and Serve Immediately
Remove the grits from the broiler and let them rest for 1 minute—this helps the topping set slightly. Garnish with chopped green onions and 2 tbsp fresh chives, then slice the jalapeños (if using) and arrange them on top for a little heat. Serve the grits hot, straight from the pan, so the crispy topping stays intact.
Here's the moment you've been waiting for—dig in! The creamy grits should be rich and flavorful, with every bite delivering that smoky, crispy bacon-cheese topping. The contrast of textures is what makes this dish unforgettable, so don't skip the broiling step—it's what turns good grits into something truly special.
Pro Tips For Making Bacon Cheese Grits
- CRANK THE HEAT FIRST: Stone-ground grits need a screaming-hot pot to start—no simmering, no lukewarm water. I learned this the hard way after sludgy, uneven grits that took 45 minutes to finish. Bring your water to a full boil, then pour in the grits. The starch needs that initial shock to break down properly.
- COOK THE BACON LOW: Thick-cut bacon takes patience. Skip the high-heat rush—crank the oven to 300°F and bake it on a rack for 20-25 minutes. You’ll get crispier edges, less grease splatter, and bacon that stays juicy enough to fold into the grits without drying them out.
- GRATE THE CHEESE FINE: Sharp cheddar loses its punch when it clumps. Pulse it in a food processor for 3-4 seconds, then stir it into the warm grits while they’re still cooking. This melts it smoothly and keeps the texture creamy, not grainy. (Yes, even if you’re impatient like me.)
- STIR IN THE CREAM LAST: Heavy cream curdles if it hits hot grits too soon. Wait until the grits are off the heat but still steaming, then whisk in the cream and butter together. Let it sit for 2 minutes—this thickens the sauce naturally without scrambling the proteins. (Your future self will thank you.)
Regional styles of these flavors
Southern Comfort Classic
In the Deep South, bacon cheese grits are a brunch staple, often served with fried eggs and hot sauce. The key here is using stone-ground grits—they give that authentic, hearty texture.
I like to add a pinch of cayenne pepper to the grits for a subtle kick, just like my grandma used to do. This version is all about comfort food at its finest, with sharp cheddar melted right into the grits for that gooey, stretchy goodness. 🌶️
For extra richness, Southern cooks often finish the dish with a drizzle of hot honey—just a few drops on top of the crispy bacon. This sweet and spicy contrast is a game-changer.
Serve it with a side of crispy hash browns or a simple tomato and cucumber salad to balance the meal. The Southern style is all about bold flavors and generous portions, so don’t hold back on the bacon or cheese!
Texas Twist
In Texas, they take their grits seriously—often adding smoked gouda instead of cheddar for a deeper, nuttier flavor. I like to use applewood-smoked bacon to amplify the smoky profile, which pairs perfectly with the rich cheese.
Texans also love topping their grits with crispy fried shallots and a sprinkle of fresh cilantro for a bright, herby finish. This version is a little more refined but still keeps that hearty, comforting vibe. 🌵
For an extra Texas touch, serve the grits with a side of chorizo scrambled eggs or breakfast tacos. The smoky flavors of the bacon and cheese play beautifully with the spices in chorizo.
If you're feeling adventurous, add a dash of hot sauce (like Cholula) to the grits before serving—it cuts through the richness and adds a little zing.
Cajun-Inspired Kick
Down in Louisiana, Cajun cooks love to spice up their grits with a Cajun seasoning blend—just a teaspoon mixed into the grits while they cook. I use Tony Chachere’s for that classic kick, and it transforms the dish into something bold and flavorful.
The bacon stays the same, but the cheese is often swapped for smoked provolone to match the smoky, spicy notes. 🌶️
To take it further, top the grits with crispy andouille sausage alongside the bacon for an extra layer of flavor. Serve with a side of Cajun-style cornbread and a simple green salad with a spicy vinaigrette.
The heat from the Cajun seasoning and the smokiness of the bacon and cheese make this version a standout for brunch or dinner.
Modern Fusion Twist
For a contemporary take, I like to add crispy fried chicken on top of the bacon cheese grits—it’s a Southern-meets-fusion delight. The chicken adds a crunchy contrast that balances the creamy grits perfectly.
I also swap out some of the cheddar for pecorino romano to give it a sharper, umami-rich flavor. This version is great for brunch with friends or a weekend family meal. 🍗
To make it even more interesting, drizzle the grits with a spicy honey glaze (mix honey with a pinch of cayenne and a squeeze of lemon juice). The sweetness and heat complement the smoky bacon and rich cheese beautifully.
Serve with a side of pickled vegetables to cut through the richness and add a tangy crunch.
Nutrition facts
Frequently asked questions
Can I make this bacon cheese grits recipe without heavy cream?
Yes! For a lighter version, substitute the heavy cream with 1 cup whole milk and 2 tablespoons sour cream. The grits will still be creamy, though slightly less rich. If you want extra richness without heavy cream, try ½ cup evaporated milk mixed with ½ cup whole milk. The texture won't be identical, but it'll still taste delicious.
How do I prevent my grits from getting gluey?
Gluey grits happen when they overcook or aren't stirred properly. Always bring the grits to a boil first, then immediately reduce to low heat and stir every 2-3 minutes. If they start to thicken too much, add 1-2 tablespoons of water or broth at a time. Also, avoid using quick-cook grits—they tend to break down more easily. Stone-ground grits cooked just until they're slightly underdone (around 15 minutes) hold up best.
Can I make bacon cheese grits ahead of time?
Prepare the grits up to 2 days ahead and store them in an airtight container in the fridge. When reheating, add 2-3 tablespoons of milk or broth to loosen them up. For the bacon topping, crisp extra bacon and store it separately in the freezer for up to 3 months. Just reheat the bacon in a skillet over medium heat for 2-3 minutes before adding it back to the grits.
What's the best cheese for bacon cheese grits?
Sharp cheddar is classic, but you can experiment with other melty cheeses like Monterey Jack (milder), gouda (nuttier), or smoked provolone (extra depth). For a Southern touch, try Colby Jack. Avoid pre-shredded cheese—it contains anti-caking agents that prevent smooth melting. Always shred your own block cheese for the best results.
Why does my bacon cheese topping get soggy?
Soggy topping happens when the bacon loses its crispiness before or during broiling. Let the bacon cool completely on a wire rack before crumbling it—this prevents excess moisture. Also, broil the topping for just 2-3 minutes right before serving. If you're making it ahead, store the bacon and cheese topping separately and broil it fresh when ready to serve. The key is timing—crispy bacon needs to stay crispy!