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Overnight Cheesy Grits with Sunny-Side Up Eggs

Use your June to cook your breakfast...while you sleep! Not only does cooking grits overnight give you a running start in the morning, you’ll also find slow-cooked grits develop a richer flavor that is a perfect complement to eggs that you can also cook right in your June. Add your favorite cooked and diced breakfast meats to your grits--ham or bacon are great choices--or use chicken or vegetable broth in place of water and reduce the salt to compensate. Definitely use stone-ground grits for this recipe because instant or quick grits will not work.

Prep Time — 15 min
Cook Time — 8 hours 5 min
Servings — 4
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Ingredients

nonstick cooking spray

1 cup stone-ground grits

¾ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

1 teaspoon salt

¼ teaspoon black pepper

4¼ cups water

4 large eggs

1 cup grated cheddar cheese

4 tablespoons unsalted butter

1 tablespoon hot sauce

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Combine the grits ingredients

Lightly coat the interior of a covered casserole dish or Dutch oven with nonstick cooking spray. Add the grits, garlic powder, onion powder, smoked paprika, salt and pepper.

nonstick cooking spray

1 cup stone-ground grits

¾ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

1 teaspoon salt

¼ teaspoon black pepper

covered casserole dish

measuring cups

measuring spoons

Add the water

Add the water. Stir to combine and cover.

4¼ cups water

liquid measuring cup

spatula

Slow cook the grits

Place the dish or Dutch oven on the bottom shelf of the June Oven. Slow cook the covered grits on Low for 8 hours. June will notify you when the grits are ready.

June Oven

Crack the eggs

Remove the grits from the June Oven and set aside. Spray the June Pan and molds, if using, with nonstick. Crack the eggs on a June Pan, keeping the yolks intact. To prevent breaking the yolks, you can gently crack the eggs one at a time into a small bowl, sliding them from the bowl to the June Pan as you go. Confirm the number of eggs using the button below.

4 large eggs

June Pan

egg molds

small bowl

Cook the eggs

Using oven mitts, carefully move the shelf to the middle position. Transfer the June Pan to the middle shelf. Bake the eggs until the whites are set and the yolks are still runny, about 5 minutes. Follow directions on your June to continue cooking if you prefer a firmer yolk.

Finish the grits

Carefully remove the lid from the grits. Stir in the grated cheddar and butter. If desired, add hot water by the tablespoon to loosen the grits and additional salt to taste.

1 cup grated cheddar cheese

4 tablespoons unsalted butter

salt

hot water

Serve

Remove the eggs from the June Oven. Spoon the grits into serving bowls and top each portion with an egg. Sprinkle each serving with hot sauce to taste, if using.

1 tablespoon hot sauce

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