Do people eat gumbo for breakfast?

In the South? Absolutely. Especially creative versions like this one. With eggs, grits, and sausage, it hits every breakfast note.

What makes gumbo taste so good?

Bold flavors. The mix of smoky meats, spicy elements, and something creamy or starchy to hold it all together. In this version, the cheesy grits and buttery eggs seal the deal.

Should gumbo be covered when cooking?

Traditional gumbo often simmers covered. For this dish, the parts are cooked separately and don't need covering—especially the eggs and sausage, which need attention while cooking.

Is eating gumbo healthy?

This version is indulgent but not over-the-top. It includes protein, some dairy, and a hearty grain. You can lighten it up with leaner sausage, less cheese, or serve smaller portions.

Breakfast Gumbo Recipe – Great Southern Comfort Bowl

Name: Breakfast Gumbo – Southern Grits Bowl with Sausage & Eggs
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Cuisine: Southern
Ingredients: **Grits Cake:**; 3 1/2 cups water; 2 tbsp butter; 1 1/2 tsp salt; 1/4 tsp pepper; 1 cup plus 2 tbsp yellow grits; 1/2 cup shredded cheddar cheese; 1/3 cup blue cheese crumbles; 1/4 cup chopped cooked bacon (3 slices); 1/4 cup chopped green onion (2 onions); 1/4 cup flour (for coating); 1/4 cup vegetable oil (for pan frying); **Gumbo Toppings:**; 6 eggs, beaten; 1/4 cup cream cheese, softened; 2–3 tbsp butter; 4 slices Applewood smoked thick-cut bacon, diced; 4 links Andouille sausage, sliced; 4 sausage patties, diced (precooked frozen used); 2 green onions, sliced; Hot sauce (to taste)

Description

A Southern-style breakfast gumbo with cheesy grits cakes, scrambled eggs, sausage, and smoky bacon, inspired by a gas station special in Satsuma, Alabama.

Ingredients

Scale

**Grits Cake:**

3 1/2 cups water

2 tbsp butter

1 1/2 tsp salt

1/4 tsp pepper

1 cup plus 2 tbsp yellow grits

1/2 cup shredded cheddar cheese

1/3 cup blue cheese crumbles

1/4 cup chopped cooked bacon (3 slices)

1/4 cup chopped green onion (2 onions)

1/4 cup flour (for coating)

1/4 cup vegetable oil (for pan frying)

**Gumbo Toppings:**

6 eggs, beaten

1/4 cup cream cheese, softened

2–3 tbsp butter

4 slices Applewood smoked thick-cut bacon, diced

4 links Andouille sausage, sliced

4 sausage patties, diced (precooked frozen used)

2 green onions, sliced

Hot sauce (to taste)

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Instructions

1. Grease a 9x9x3 pan.

2. In a saucepan, boil water with butter, salt, and pepper.

3. Stir in grits gradually; cook until thick and smooth (about 5 minutes).

4. Stir in cheeses, bacon, and green onion.

5. Pour hot grits into the pan and refrigerate until fully set (several hours).

6. Cut chilled grits into four equal squares.

7. Coat both sides in flour.

8. Preheat oil in a skillet over medium-high heat.

9. Pan fry each grits cake until golden brown (about 3 minutes per side).

10. Cook diced bacon in a pan for 3–5 minutes; drain on paper towels.

11. Discard all but 1 tbsp of bacon fat.

12. Add Andouille and sausage patties to the pan; cook 3–4 minutes.

13. In another pan, melt butter over medium-low heat.

14. Beat eggs with cream cheese and cook slowly, folding until soft and moist.

15. Place grits cake in bowl; top with eggs, bacon, sausage, green onions, and hot sauce.

Notes

Conecuh sausage brings a more authentic flavor if available.

Chill grits overnight for better texture and easier slicing.

Customize with bell peppers, mushrooms, or spice it up with cayenne.

Best served hot and freshly assembled.

Prep Time: 4 hours
Cook Time: 20 minutes
Category: Breakfast Recipes
Method: Stovetop + Pan Fry
Cuisine: Southern

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 1g
Sodium: 1080mg
Fat: 46g
Saturated Fat: 20g
Unsaturated Fat: 22g
Trans Fat: 1g
Carbohydrates: 26g
Fiber: 2g
Protein: 26g
Cholesterol: 285mg