Ultimate Tillamook Breakfast Bowls

Breakfast lovers, this one is for you!  These Ultimate Tillamook Breakfast Bowls hit every breakfasty flavor note you could possibly wish for while simultaneously filling you up but not dragging you down. This recipe is super easy to follow, makes for a perfect brunch feast, or even a pretty epic breakfast for dinner situation! 

{{ The recipe and post for these Ultimate Tillamook Breakfast Bowls was made in partnership with Tillamook. We attended #MeltyFest,  received product, and compensation in exchange for it. Opinions are always our own. Thanks for your continued support! }} 

A white enamel bowl with a blue rim is filled with cheddar cheese grits then piled high with crispy bacon, sliced heirloom tomatoes, fresh jalapeño slices, pink pickled onions, and a perfectly fried sunny side up egg.

In case you didn’t know breakfast is my FAVORITE meal of the day.  

My only frustration with it is that it’s usually the meal that I have the least amount of time to devote to making on busy weekday mornings. That my friend is why at least once a week we have some sort of breakfast feast for dinner! Breakfast tacos, epic waffles, and even breakfast inspired salad is all fair game for me. Lately though, these Ultimate Tillamook Breakfast Bowls have stolen my heart and I’m anticipaing that they will be heavy on the rotation for the forseable future. 

If you follow along with me on Instagram, you know that just this week Tillamook came to Atlanta on the Melty Fest tour to celebrate the arrival of their cheese and ice cream in grocery stores all around our great city!

Chefs Howard and Anita Hsu of Sweet Auburn BBQ are standing in their restaurant. He is holding a wooden platter of pimento cheese wontons and she is giving the camera a thumbs up.

They teamed up with the chef/owners of Sweet Auburn Barbecue, Chef Howard & Anita Hsu, a hometown favorite restaurant here in ATL that serves up BBQ with a delicious Asian inspired twist. Their FAMOUS, pimento cheese wontons made with Tillamook Sharp Cheddar Cheese, are out of this world delicous! For 2 nights they transformed their restaurant into a celebration of ALL things pimento cheese! They dished up tray after tray of  pimento cheese wontons, led hands on cooking demos in their kitchen with us, and they even invited some of Atlanta’s top chefs to the event to particpate in a delcious pimento cheese inspired feast! 

If you know me, you know that this kind of event is my JAM and that I was quite literally in melty, cheesy heaven! 

2 enamelware bowls are filled with grits on the bottom, thick slabs of marinated yellow and red heirloom tomatoes, jalapeño slices, pink citrus pickled onions, and a sunny side up egg . There is also a bag of Tillamook Sharp Cheddar Cheese Shreds on the table.

The icing on the cake though is that the chef’s shared the recipe for their insanley delicious cheddar cheese grits with us!

I have honestly never been wowed by grits before, but these are practically magic all on their own, with a decadent mac-n-cheese vibe that my whole family just can’t get enough of! As soon as I tasted them for the first time I was WOWED and knew I couldn’t wait to share their recipe with you so that you can make them too! 

2 white and blue enamelware bowls are filled with cheddar cheese grits then topped with bacon, colorful slices of tomatoes, pink pickled onions, jalapeño slices, and a sunny side up egg. There is also a plate of toast that has been toasted in the waffle iron creating a grid pattern on the bread.

Sweet Auburn Barbecue’s cheddar cheese grits are the base of these Ultimate Tillamook breakfast bowls – they’re decadent, rich and creamy cheesiness is the perfect base for a few strips of extra crispy oven baked bacon, thick cut slabs of marinated heirloom tomatoes, citrus pickled onions, spicy peppers, and a sunny side up egg! Every bite is a flavor explosion of epic proportions! 

 A breakfast scene table setting , there is a white an blue enamelware bowl filled with cheddar cheese brits, bacon, heirloom tomato slices, jalapeño pepper slices, and a sunny side up egg. There is a small glass of red coffee next to teh bowl and a plate of toasted bread.

If you missed out on Tillamook’s Melty Fest, I really hate it for you! It was seriously the most fun. You don’t have to miss out on these Ultimate Tillamook Breakfast Bowls though because you can now find Tillamook’s delicious products in stores all around the Atlanta area! Click here to find their products in a store near you! 

If you’ve made our Ultimate Tillamook Breakfast Bowls or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more.

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A blue and white enamelware bowl is filled with grits then topped with bacon, a sunny side up, slices of colorful heirloom tomatoes, pink pickled onions, and jalapeño slices. There is a cup of iced coffee next to the breakfast bowl.

The Ultimate Tillamook Breakfast Bowls

  • Author: This Mess is Ours
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Description

The Sweet Auburn Barbecue Grits recipe below makes more than you will need. Store any leftovers in the refrigerator for up to 4 days. 


Scale

Ingredients

For the Sweet Auburn Barbecue Cheddar grits

4 cups milk
4 tablespoons butter
1 cup grits
2 cups Tillamook Farmstyle Thick Cut Sharp Cheddar Cheese Shreds
Salt and pepper, to taste

To assemble the breakfast bowls

Prepared Sweet Auburn Barbecue Cheddar grits
1 large or 2 small heirloom tomatoes, sliced and drizzled with olive oil, a splash of red wine vinegar, salt, and pepper
8 slices of Crispy Oven Baked Bacon
4 eggs, prepared to your liking.
To garnish: pink citrus pickled red onions, thinly sliced jalapeños, 2 tablespoons melted butter, flaky salt and coarsely ground pepper.

Instructions

First, make the Sweet Auburn Barbecue Cheddar grits

Bring the milk and butter to a boil in a large saucepan.
Turn the heat to low,  maintain a simmer and whisk in the grits.
Continue to cook over low heat for 25 minutes, stirring often.
Once the grits are cooked through, remove from the heat, fold in the cheddar cheese and season with salt and pepper to taste.

Now, assemble the Ultimate Tillamook Breakfast Bowls

Spread an even layer of grits in the bottom of a shallow bowl. Top with sliced tomatoes, crispy oven baked bacon, eggs, pickled onions and jalapeños. Drizzle the grits with melted butter then season the entire bowl with salt and pepper to taste. Serve immediately. 
 

Notes

To make pink citrus pickled onions: Cover thin slices of red onion with freshly squeezed lime juice, allow to marinate for a few hours until they soften and the color changes. These babies are tart and tangy so a little goes a long way, go easy! 

 

 

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