Introduction

Satsuma Breakfast Gumbo is a hearty and flavorful morning dish that combines creamy grits cakes with savory sausage, bacon, and fluffy eggs. It’s perfect for a comforting weekend breakfast or brunch that feels a little indulgent but is easy enough for home cooks.

A white plate holds a layered breakfast dish starting with scrambled eggs that have a soft, fluffy texture and a light yellow color. On top of the eggs are thick slices of browned sausage and crispy pieces of reddish-brown bacon scattered around. Small green onion pieces add a fresh pop of color sprinkled over the top. At the back of the plate rests a warm biscuit, split in half, showing a soft, crumbly inside with a light golden-brown crust. The whole plate is set on a white marbled surface, and a fork lies nearby. In the background, a clear glass bowl contains more of the same biscuit and sausage pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Grits Cakes:

3 1/2 cups water
2 tbsp butter
1 1/2 tsp salt
1/4 tsp pepper
1 cup plus 2 tbsp yellow grits
1/2 cup shredded cheddar cheese
1/3 cup blue cheese crumbles
1/4 cup chopped cooked bacon (about 3 slices)
1/4 cup chopped green onion (2 onions)
1/4 cup flour (for coating)
1/4 cup vegetable oil (for frying)

Gumbo Toppings:

6 eggs, beaten
1/4 cup cream cheese, softened
2-3 tbsp butter
4 slices Applewood smoked thick cut bacon, diced into large bite-size pieces
4 links Andouille sausage, sliced
4 sausage patties, diced (precooked)
2 green onions, sliced
Hot sauce, to taste

Instructions

Step 1: Grease a 9x9x3 inch pan. In a saucepan, combine water, butter, salt, and pepper, then bring to a boil.
Step 2: Gradually stir in the grits and continue stirring until all the water is absorbed and the grits are thick but smooth, about 5 minutes.
Step 3: Stir in cheddar cheese, blue cheese crumbles, cooked bacon, and green onion until well mixed. While hot, pour the mixture into the prepared pan and refrigerate for at least a few hours to set.
Step 4: For the toppings, heat a frying pan over medium heat, add diced bacon and cook 3-5 minutes until partially done but not crispy. Remove bacon and drain on paper towels, leaving 1 tablespoon bacon fat in the pan.
Step 5: Add andouille sausage and diced sausage patties to the pan and heat through for 3-4 minutes. Remove sausage and set aside.
Step 6: In another pan, melt butter over medium-low heat. Beat eggs and cream cheese together, then add to the pan. Slowly fold and stir eggs until just cooked but still moist and creamy. Remove and set aside.
Step 7: Just before serving, cut the chilled grits into four squares. Coat both sides of each cake with flour.
Step 8: Heat vegetable oil in a non-stick skillet over medium-high heat. Pan-fry the grits cakes until golden brown and heated through, about 3 minutes per side.
Step 9: Place one grits cake in a shallow bowl, top with the eggs, bacon, sausage, sliced green onions, and a sprinkle of hot sauce. Serve immediately.

Tips & Variations

Use precooked sausage patties to save time, or substitute with fresh sausage links cooked thoroughly.
For a milder flavor, use Monterey Jack instead of blue cheese.
Add diced bell peppers or tomatoes to the grits mixture for extra color and flavor.
Adjust the amount of hot sauce to your preferred spice level or serve on the side.
To make this gluten-free, use a gluten-free flour or cornstarch for coating the grits cakes.

Storage

Store any leftover grits cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sausage and egg toppings are best eaten fresh but can be stored separately in the fridge for one day and reheated carefully.

How to Serve

A white bowl filled with two layers: the bottom layer is light yellow scrambled eggs with a soft, slightly fluffy texture, and the top layer consists of browned, sliced sausage and crispy bacon pieces in various shades of brown and reddish tones, drizzled with a red sauce. Small chopped green onions are scattered across the dish, adding a fresh green color contrast. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the grits cakes ahead of time?

Yes, in fact, refrigerating the grits cake mixture for a few hours or overnight helps it set firmly, making it easier to cut and fry.

What can I use if I don’t have Andouille sausage?

You can substitute with smoked sausage or spicy chorizo for a similar smoky and flavorful taste in the dish.

Satsuma Breakfast Gumbo Recipe

Print Recipe

★★★★★

4.5 from 124 reviews

Satsuma Breakfast Gumbo is a hearty Southern-inspired dish featuring creamy, cheesy grits cakes topped with a flavorful mix of eggs, bacon, and sausage. Pan-fried to golden perfection and served with spicy hot sauce, this breakfast gumbo combines rich textures and savory flavors for a satisfying morning meal.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 3 hours 40 minutes (including chilling time)
Yield: 4 servings 1x
Category: Breakfast
Method: Frying
Cuisine: Southern American

Ingredients

Scale

Grits Cakes

3 1/2 cups water
2 tbsp butter
1 1/2 tsp salt
1/4 tsp pepper
1 cup plus 2 tablespoons yellow grits
1/2 cup shredded cheddar cheese
1/3 cup blue cheese crumbles
1/4 cup chopped cooked bacon (3 slices)
1/4 cup chopped green onion (2 onions)
1/4 cup flour
1/4 cup vegetable oil

Gumbo Toppings

6 eggs, beaten
1/4 cup cream cheese, softened
2–3 tbsp butter
4 slices Applewood smoked thick cut bacon, diced into large bite-size pieces
4 links Andouille sausage, sliced
4 sausage patties, diced (precooked frozen used)
2 green onions, sliced
Hot sauce, to taste

Instructions

Prepare the Grits Cake: Grease a 9x9x3-inch pan. In a saucepan, combine water, butter, salt, and pepper and bring to a boil. Gradually stir in the grits, continuing to stir until all water is absorbed and grits thicken but remain smooth, about 5 minutes. Remove from heat and mix in cheddar cheese, blue cheese crumbles, bacon, and green onion thoroughly. While hot, pour the grits mixture into the prepared pan and refrigerate for at least a few hours to cool and set.
Cook the Bacon and Sausages: Heat a frying pan over medium heat and add the diced bacon. Cook for 3-5 minutes until the bacon is slightly done but not crispy. Remove bacon and drain on paper towels, reserving 1 tablespoon of bacon fat in the pan. Add sliced andouille sausage and diced sausage patties to the pan with the reserved fat and heat through for 3-4 minutes. Remove cooked sausages and set aside.
Prepare the Eggs: In a fresh pan, melt butter over medium-low heat. In a bowl, beat together eggs and softened cream cheese until smooth. Pour egg mixture into the pan and gently fold and stir until the eggs are cooked through but still a little creamy and juicy. Remove eggs from the pan and keep warm.
Assemble and Fry the Grits Cakes: Just before serving, cut the chilled grits into four squares. Spread flour on a plate and coat each side of the grits cakes in flour. Heat vegetable oil in a non-stick skillet over medium-high heat. Pan-fry the grits cakes for about 3 minutes per side until golden brown and heated through.
Serve the Breakfast Gumbo: Place one golden grits cake in a shallow bowl. Top with the cooked eggs, bacon, sausage, diced green onions, and sprinkle with hot sauce to taste. Serve immediately for a delicious Southern-style breakfast.

Notes

Ensure the grits are stirred constantly during cooking to avoid lumps and achieve a creamy texture.
Do not overcook the eggs; they should remain slightly soft and creamy for best texture.
The sausage patties are precooked, so just warm them thoroughly.
Use a non-stick skillet and enough oil to get a crisp golden crust on the grits cakes.
Adjust hot sauce quantity based on your preferred spice level.

Keywords: Satsuma Breakfast Gumbo, grits cakes, Southern breakfast, cheesy grits, breakfast gumbo, eggs and sausage, pan-fried grits