Steak and Eggs with Black Pepper and Parmesan Grits

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Leftover Steak? Want a delicious brunch? I got you! One thing I always keep in my pantry is grits. I love to just have grits at my house because there are so many things you can make with grits! They are also AMAZINGLY DELICIOUS! So last night we had steak for dinner and I had leftovers. This morning I woke up thinking about that delicious steak, so I thought a classic steak and eggs would do the trick. But my foodie self couldn’t just stop there… I was like what would go good with a steak and egg brunch… well duh… GRITS! Black pepper and parmesan are a great combo to compliment steak and eggs. They provide a richness and earthiness that this dish requires! I hope you love this! Bon Appetit!

Equipment for this recipe:

  • 2 Saucepans
  • Large Slotted Spoon
  • Silicon Scraping Spatula
  • Cast Iron Skillet (If you need to cook fresh steak)

Ingredients for this recipe:

  • Steak (any steak will do; leftover steak is easiest- if you don’t have leftover steak, a simple salt and pepper rub grilled on a cast iron skillet will work perfect for this recipe)
  • Eggs
  • Vinegar
  • Salt
  • Pepper
  • Grits
  • Butter
  • Cream Cheese
  • Parmesan
  • Paprika


Any Steak will do- leftover steak is the best option- if you don’t have leftover steak, simply rub a steak down with salt and pepper and grill in a cast iron skillet to your temperature liking!

Different cheeses- really any cheese will work perfect for the grits, but I do recommend adding the cheese, it really gives the grits a full loaded flavor feel! Any cheese you switch out should be switched out 1 to 1 with the parmesan!

Different egg cooks- poached eggs are my favorite for this recipe so that is why I used it for this recipe, but you can definitely do an over easy, over medium, sunny side up, or even a runny boiled egg!

Other Brunch Recipes:

BBQ Sunny Side Eggs Benedict with BBQ Hollandaise Sauce

Almond Flour Blueberry Muffins

Maple Bacon Waffles with Applesauce Glaze

Tomato, Rosemary, & Brie Tart

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