Go Back
+ servings
image6 11

John Soules Foods’ Breakfast Grits Bowl

Start your morning right with this hearty breakfast grit bowl full of protein that will power you through the day! Cheesy grits are layered with bacon, sausage, egg and John Soules Foods’ Homestyle Chicken Tenders, then drizzled with homemade Hollandaise.
Servings 4


Hollandaise Sauce

  • 3 large egg yolks
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • Pinch of cayenne pepper
  • 1 stick unsalted butter (½ cup) melted (hot)

Breakfast Bowl

  • 12 ounces John Soules Foods’ Homestyle Chicken Tenders
  • teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 cup stone-ground grits
  • ½ cup shredded sharp cheddar cheese plus more for garnish
  • 4 Tablespoons unsalted butter (¼ cup)
  • ¼ cup heavy cream
  • 1 teaspoon canola oil
  • 2 slices bacon chopped
  • 8 ounces smoked sausage sliced
  • 4 eggs
  • 1 tomato diced
  • ½ cup shredded white cheddar cheese
  • 2 green onions thinly sliced


Make the Hollandaise

  • Combine the egg yolks, lemon juice, Dijon, salt and cayenne pepper into a blender and blend for 5-10 seconds. With the blender running, slowly stream in the hot butter until the hollandaise is thick and emulsified. Pour the sauce into a small bowl and keep warm.

Make the Breakfast Bowl

  • Cook the JSF Homestyle Tenders according to package directions. Dice the tenders into bite-size pieces and keep warm.
  • Meanwhile, in a medium saucepan, combine 4 cups of water with the salt, pepper, and garlic powder. Bring to a boil over moderately-high heat, then whisk in the grits and reduce the heat to moderately-low and cover, whisk occasionally, until the grits begin to thicken, 20 to 30 minutes. Add more water if grits get too thick. Add 2 tablespoons of the butter, cheese, and heavy cream and stir until melted.
  • In a medium sauté pan, add oil over medium high heat and add diced bacon and smoked sausage. Cook until the sausage is browned, and the bacon is crispy, 5 to 7 minutes. Remove the bacon and sausage with a slotted spoon and place on a paper towel-lined plate.
  • In the same sauté pan, melt 2 tablespoons of butter over moderate heat and crack 4 eggs into the pan. Cook until the yolks start to set, 2 to 3 minutes.
  • In 4 separate bowls, add about 1 cup of grits, top with bacon and sausage mixture, chopped tenders and an egg. Sprinkle diced tomato, cheese, and green onion over the top. Drizzle with hollandaise and enjoy!


Chefs Tip: Old Fashioned or quick-cooking grits can be used instead of stone-ground
grits. Note, these will cook faster, so follow the cooking times on the package instructions.
This recipe and photo are courtesy of  John Soules Foods.
image2 16
Tried this recipe?Let us know how it was!