I still remember the first time I got a Southern Breakfast Recipe right I nearly did a happy dance in my kitchen. Since that morning, I’ve turned this trick into a full-on Southern breakfast stack that my family begs for on weekends.

It layers creamy garlic cheese grits, sweet roasted tomatoes, salty ham, and that irresistible lacy-edged egg on top. Once you make it my way, I promise regular scrambled eggs are going to feel a little boring. Let me walk you through exactly how I put this together.

Ingredients You’ll Need

2 cups grape tomatoes or baby heirloom tomatoes – small tomatoes roast faster and turn jammy instead of watery, which is exactly the texture you want here
1 cup diced ham – go for a thick-cut deli ham or leftover baked ham; thin sandwich slices dry out too much in the oven
2 cloves garlic, minced – fresh cloves give a much rounder flavor than jarred minced garlic, so mince it yourself if you can
2 teaspoons fresh thyme leaves – fresh thyme has a brighter, almost lemony edge that dried thyme just can’t match in this dish
½ teaspoon freshly ground black pepper – grinding it fresh releases more oil and aroma than pre-ground pepper
3 tablespoons olive oil – this coats the tomatoes and ham so they roast instead of steam
3 cups prepared garlic cheese grits – use stone-ground grits and grate your cheese fresh off the block, since pre-shredded cheese contains anti-caking starch that keeps it from melting smoothly
4 large eggs – the freshest eggs you can find hold their shape best in the hot pan
4 tablespoons neutral oil (canola or grapeseed) – one tablespoon per egg, and a neutral oil handles high heat better than butter, which can burn
Salt and pepper, to taste
Buttered toast or English muffins, for serving

Note: This ingredient list serves 4 people generously, so double everything if you’re feeding a bigger crowd or want leftovers for the next morning.

Tasty Variations to Try

Swap the ham for crispy bacon bits or spicy andouille sausage for a different smoky note
Use a dairy-free cheese and plant-based butter in the grits if you’re avoiding dairy
Stir a pinch of cayenne or smoked paprika into the tomato mixture for a spicy kick
Try shrimp instead of ham for a shrimp-and-grits twist on the classic stack
Add sautéed spinach or kale between the grits and tomato layer for extra greens
Finish with a drizzle of hot honey if you like a little sweet heat

Cooking Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment You’ll Need

Small baking sheet – for roasting the tomato and ham mixture evenly
Mixing bowl – to toss the tomatoes, ham, garlic, and oil together
Small stainless steel or nonstick skillet – gives the egg those crispy, frizzled edges
Thin, flexible fish spatula – makes lifting the delicate egg out of the pan much easier
Large spoon – for basting hot oil over the egg whites as they cook
Ladle – for portioning the grits neatly onto each plate

How to Make a Southern Breakfast Stack with Frizzled Egg?

This recipe comes together in three easy stages: roasting the tomato-ham topping, frizzling the eggs, and stacking everything on a bed of grits. None of the steps are complicated, but timing them right makes all the difference. Here’s exactly how I do it every single time.

Step 1: Roast the Tomatoes and Ham

Preheat your oven to 375°F while you get the topping ready. In a bowl, toss the tomatoes, diced ham, minced garlic, fresh thyme, and olive oil until everything is coated. Spread the mixture into a tight circle on a small baking sheet so the juices pool together instead of spreading thin.

Step 2: Bake Until Juicy

Slide the baking sheet into the oven and roast for about 15 minutes, until the tomatoes start to soften and burst. You’ll notice the juices mingling with the ham and garlic to form a light, savory sauce right on the pan. Once it looks glossy and slightly collapsed, pull it out and set it aside.

Step 3: Heat the Skillet

While the tomatoes roast, place a small skillet over medium to medium-high heat and let it sit empty for a full minute. This dry preheat is the secret to that crispy frizzled edge. Add one tablespoon of neutral oil per egg and let it heat until it just starts to shimmer.

Step 4: Fry the Egg

Crack one egg directly into the hot oil and stand back a little, since it will bubble and sizzle right away. Season with a touch of salt and pepper as the white starts to set. Tilt the pan slightly and spoon hot oil over the top of the egg to help the whites finish cooking evenly.

Step 5: Rest and Lift

Once the bottom is deeply golden and crisp and the white is fully set, remove the pan from the heat and count to ten before touching the egg. This short rest keeps the egg from tearing. Slide your fish spatula underneath and gently lift it onto a plate.

Step 6: Build the Stack

Ladle about half a cup of warm garlic cheese grits onto each plate as your base. Spoon the roasted tomato and ham mixture over the grits, making sure to include some of that flavorful pan sauce. Top each plate with one frizzled egg and serve right away while everything is hot.

Additional Tips for Making This Recipe Better

I always cook my eggs one at a time so every edge gets that full crispy frizzle instead of just one side
I let my skillet heat up dry before adding oil, since a cold pan never gives that lacy crust
I keep my grits on the thinner side, because thick grits cool down too fast under the warm toppings
I taste the tomato mixture before serving and add an extra pinch of salt if the ham was on the milder side
I use a metal spatula instead of silicone, since silicone tends to bend and tear the delicate egg white

How to Serve Southern Breakfast Stack

I like to serve this stack straight from the skillet to the plate so it stays piping hot. A slice of buttery toast or a toasted English muffin on the side is perfect for soaking up any extra tomato juices.

For a pretty finish, scatter a few extra thyme leaves or a crack of fresh pepper over the top right before it hits the table. If it’s a lazy Sunday, a mimosa or bloody mary alongside makes the whole spread feel like a proper brunch.

Nutritional Information

Here’s roughly what you can expect per serving of this hearty breakfast stack:

Calories: about 310 kcal
Protein: about 5 grams
Carbohydrates: about 31 grams
Fat: about 17 grams

Make Ahead and Storage

Make Ahead: You can roast the tomato and ham mixture up to a day in advance and store it in the fridge. Just reheat it gently in a skillet or the microwave before assembling your plates.

Refrigerating: Store any leftover grits and tomato mixture in separate airtight containers for up to 3 days. The frizzled egg is best made fresh, since it loses its crispy texture once refrigerated.

Freezing: The grits freeze well for up to a month in a sealed container, but I don’t recommend freezing the tomato mixture or the egg, since both change texture too much once thawed.

Reheating: Warm the grits slowly on the stovetop with a splash of milk or water to loosen them back up. Reheat the tomato mixture in a skillet over medium heat just until warmed through, then fry a fresh egg to top it off.

Why You’ll Love This Recipe

This Southern breakfast stack checks every box for a weekend morning worth waking up for. Here’s why it’s become a regular in my kitchen:

It’s easy to prep ahead: the roasted tomato and ham topping can be made the day before, so morning-of cooking only takes a few minutes
It’s endlessly customizable: swap the protein, add greens, or spice it up without losing the heart of the dish
It works for any meal: while it’s a breakfast favorite, this stack is honestly just as good for a lazy dinner
It’s a real showstopper: the layers and that glossy, crispy egg make it look far fancier than the effort it actually takes
It brings people to the table: there’s something about a warm, cheesy, savory stack that gets everyone gathered around for brunch

Ash Tyrrell