The Ultimate Tillamook Breakfast Bowls

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

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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.


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.


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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