Southwestern Cheese Grits Breakfast Bowl with Avocado Salsa
Wake up your morning with the bold flavors of this Southwestern Cheese Grits Breakfast Bowl with Avocado Salsa! This hearty dish combines creamy, cheddar-infused grits, spiced black beans, and perfectly fried eggs for a savory Southern base with a Tex-Mex twist. The star of the show is the fresh avocado salsa, bursting with vibrant flavors from lime juice, ripe tomato, and cilantro. Ready in just 35 minutes, this easy breakfast bowl is both comforting and energizing, making it perfect for weekend brunch or an any-day indulgence. Customize with a drizzle of hot sauce for an extra kick, and let every bite transport you to the sunny Southwest!
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Recipe Information
Ingredients
- 1 cup quick-cooking grits
- 4 cups water
- 1 teaspoon salt
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 1 cup black beans, rinsed and drained
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 2 pieces large eggs
- 1 medium avocado, diced
- 1 medium Roma tomato, diced
- 0.25 cup red onion, finely chopped
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
- 2 teaspoons olive oil
- 0.25 teaspoon black pepper
- 1 tablespoon green onions, sliced
- 2 teaspoons hot sauce (optional)
Instructions
In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the grits, reducing the heat to low.
Cook the grits, stirring frequently, for 5-7 minutes or until thick and creamy. Stir in the cheddar cheese and butter until fully melted and combined. Cover and keep warm.
In a small bowl, mix the black beans with smoked paprika and cumin. Heat the beans in a small skillet over medium heat for 2-3 minutes until warmed through. Set aside.
In a separate skillet, heat 1 teaspoon of olive oil over medium heat. Crack the eggs into the skillet and fry to desired doneness (sunny side up or over-medium recommended). Remove from heat and set aside.
To make the avocado salsa, combine the diced avocado, tomato, red onion, lime juice, cilantro, and 1 teaspoon of olive oil in a small bowl. Season with salt and pepper to taste and gently toss to combine.
To assemble the bowls, divide the cheese grits between two serving bowls. Top each with the spiced black beans, a fried egg, and a generous scoop of avocado salsa.
Garnish with sliced green onions and drizzle with hot sauce if desired. Serve immediately and enjoy your Southwestern-inspired breakfast!
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 4.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 572 mg | 44% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 1057 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
