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Pimento Cheese Brunch Grits

5 from 5 votes
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pimento cheese

  • 12 ounces sharp white cheddar cheese freshly grated
  • 1 4-ounce jar of pimentos, drained
  • 4 ounces 1/2 block cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 4 cups low-sodium chicken or vegetable stock
  • 1 cup quick-cooking grits I like the quaker 5 minute grits, but you can definitely use the stone ground if you’re a grit purist! – just follow the directions they come with.
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 slices cooked bacon
  • 4 eggs cooked to your liking! (poached, fried, etc)
  • 1/4 cup sliced green onions for topping


pimento cheese

  • Add all ingredients together in a large bowl and mix well until combined. You will have some leftovers, so store it in a sealed container in the fridge! Best dip ever with crackers and veggies, woohoo!


  • As a note, I like to get the bacon started (I usually just fry it in a skillet!) and have a skillet or pot ready for your eggs.
  • Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in about 1/2 to 2/3 cup of pimento cheese until creamy. Keep the grits over the lowest heat possible and take a few minutes to cook the eggs to your liking.
  • To serve, spoon the grits into bowls. Top with an egg, a slice or 2 of bacon and some green onions. I like to serve with a spoonful of extra pimento cheese!

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