This pumpkin bacon grits with poached eggs breakfast is hearty and perfect for fall.
With the first day of fall arriving tomorrow, I’m finally ready to embrace pumpkin season.
I even treated myself to my first pumpkin coffee of the season after a 10am workout — a time I’d usually still be lounging in pajamas most Sundays.
Despite asking Dunkin’ to use half the usual syrup, the drink was still far too sweet, a reminder of why I rarely order these heavily sweetened seasonal drinks.
Instead, I’ll stick to canned pumpkin for recipes and enjoy breakfasts like this one.
These grits are rich with pumpkin spice, dotted with salty bacon, and finished with a perfectly poached egg. When the yolk breaks into the warm grits, it becomes an indulgent, savory fall breakfast — no cloying syrups required.
Other grits recipes to try:
Goat cheese grits — topped with chicken and burst tomatoes, or swap for breakfast-friendly toppings like an egg and bacon.
Chicken sausage and cheese grits — a satisfying alternative for mornings when pumpkin doesn’t fit the bill.
Pumpkin Bacon Grits with Poached Eggs
Ingredients
- 1 1/2 c water
- 1 1/2 c milk
- pinch kosher salt
- 1/2 c pumpkin purée
- 1/8 tsp cinnamon
- pinch nutmeg
- 2/3 c grits
- 1 Tbsp butter
- 2 slices bacon, cooked and chopped
- 2 eggs, poached
Instructions
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In a medium saucepan, combine the water, milk, a pinch of kosher salt, pumpkin purée, cinnamon, and nutmeg. Whisk to combine and bring to a low boil.
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Stir in the grits and butter, reduce the heat to low, and whisk continuously for 5–7 minutes until the mixture thickens.
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Divide the grits between two bowls and top with chopped bacon and poached eggs.
Nutrition
Calories: 529kcal
Carbohydrates: 56g
Protein: 20g
Fat: 25g
Saturated Fat: 11g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 8g
Trans Fat: 0.3g
Cholesterol: 215mg
Sodium: 335mg
Potassium: 578mg
Fiber: 3g
Sugar: 11g
Vitamin A: 10361IU
Vitamin C: 3mg
Calcium: 276mg
Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.