Copycat Another Broken Egg Cafe City Grits Recipe
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| Creamy cheddar grits, buttery shrimp, and smoky bacon come together in this cozy copycat brunch favorite that tastes rich, savory, and downright spoon-worthy. |
If you have ever ordered City Grits at Another Broken Egg Cafe, you probably remember that first creamy, cheesy, buttery bite. It is rich, savory, and packed with tender shrimp, smoky flavor, and just enough seasoning to make you want one more spoonful. The good news? You can make a very close copycat City Grits recipe at home without anything fancy.
This version is made for real home cooks. It uses simple ingredients, clear steps, and everyday kitchen tools. Whether you want a cozy brunch, a hearty breakfast-for-dinner, or a Southern-style weekend meal, this recipe brings that restaurant feel right to your table.
What Are Another Broken Egg Cafe City Grits?
Another Broken Egg Cafe is known across the USA for creative breakfast, brunch, and lunch dishes with a Southern-inspired twist. Their menu leans into comfort food, bold flavor, and plates that feel just a little special. One of the most talked-about dishes is their City Grits.
City Grits are a dressed-up version of classic Southern grits. Instead of being plain, they are usually loaded with cream, cheese, butter, shrimp, bacon or ham-style smoky flavor, and seasoning. The result is warm and velvety, almost like the comfort of mashed potatoes meeting the richness of a cheesy casserole, but with that unmistakable corn flavor only grits can bring.
The texture is a big part of what makes this dish so iconic. Good City Grits should be silky, creamy, and spoonable. The shrimp should be juicy and tender, not rubbery. Every bite should smell buttery and savory, with pops of smoky flavor throughout. That is what we are going for here.
Important note: This is a copycat recipe inspired by Another Broken Egg Cafe City Grits. We are not claiming this is the restaurant’s actual recipe.
Why You’ll Love This Copycat City Grits Recipe
- Easy to make with basic grocery store ingredients
- Restaurant-style flavor at home
- Perfect for breakfast, brunch, or dinner
- Can be adjusted for spice level, dairy needs, and protein swaps
- Comforting, filling, and great for sharing
I love recipes like this because they feel impressive, but the process is simple once you break it into steps. If you can stir a pot and sauté shrimp in a skillet, you can absolutely make this.
Ingredients
Servings: 4 generous servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: About 45 minutes
For the grits:
- 1 cup stone-ground grits
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt, plus more to taste
For the shrimp topping:
- 1 pound raw large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon chopped parsley for garnish
Optional for extra richness:
- 2 ounces cream cheese
- Dash of hot sauce
Kitchen Tools You’ll Need
- Medium saucepan
- Large skillet
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Nothing complicated here. That is one reason this copycat Another Broken Egg Cafe City Grits recipe works so well for home kitchens.
How to Make Copycat City Grits
Step 1: Start the bacon.
Place the chopped bacon in a large skillet over medium heat. Cook until crisp and browned, about 7 to 9 minutes. Stir now and then so it cooks evenly. Once done, use a slotted spoon to move the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon drippings in the skillet and pour off the rest.
Step 2: Heat the liquid for the grits.
In a medium saucepan, combine the chicken broth, milk, and heavy cream. Bring the mixture to a gentle simmer over medium heat. Do not let it boil hard. A gentle simmer helps keep dairy from scorching.
Step 3: Whisk in the grits.
Slowly pour in the grits while whisking the whole time. This helps prevent lumps. Turn the heat down to low. Add the salt, black pepper, garlic powder, and onion powder.
Step 4: Cook the grits low and slow.
Let the grits cook on low for about 20 to 25 minutes, stirring often. Stone-ground grits need time. If they start looking too thick before they are tender, add a splash of broth or milk. You want them creamy, not stiff. Think of the texture like soft polenta or a loose risotto.
Step 5: Finish the grits.
When the grits are tender, stir in the butter and shredded cheddar cheese. If using cream cheese, add it here too. Stir until everything melts into a smooth, creamy mixture. Taste and add more salt if needed. Cover and keep warm on the lowest heat.
Step 6: Season the shrimp.
Pat the shrimp dry with paper towels. This helps them sear instead of steam. Season them with smoked paprika, cayenne if using, black pepper, and salt.
Step 7: Cook the shrimp.
Return the skillet with the reserved bacon drippings to medium heat. Add 2 tablespoons of butter. Once melted, add the green onions and garlic. Cook for about 30 seconds, just until fragrant.
Add the shrimp in a single layer. Cook for about 1 to 2 minutes per side until pink, opaque, and lightly curled. Do not overcook. Shrimp can go from tender to rubbery very fast.
Food safety tip: Shrimp should be cooked to an internal temperature of 145°F. If you are unsure, use an instant-read thermometer.
Step 8: Finish the topping.
Stir the cooked bacon back into the skillet. Add the lemon juice and a dash of hot sauce if you like a little kick. Toss everything together for about 15 seconds.
Step 9: Assemble and serve.
Spoon the hot cheesy grits into bowls or onto plates. Top with the shrimp mixture. Sprinkle with parsley and extra green onion if you want a fresh finish. Serve right away while everything is hot and creamy.
Tips for the Best City Grits at Home
- Use stone-ground grits if possible for the best texture and flavor.
- Whisk at the start to avoid lumps.
- Stir often so the grits do not stick to the bottom of the pot.
- Do not overcook the shrimp. They only need a few minutes.
- Shred your own cheese for smoother melting. Bagged cheese can be a little grainy.
- Taste before serving. Grits often need one last pinch of salt to really shine.
One small change can make a big difference here. Freshly shredded cheddar melts much more smoothly than pre-shredded cheese, which often has anti-caking powder on it.
Easy Shortcuts and Time-Saving Ideas
If you want to make this easy City Grits recipe even simpler, here are a few good shortcuts.
- Use quick grits: The texture will be a little different, but they work in a pinch. Follow the package timing.
- Buy peeled and deveined shrimp: This saves prep time.
- Use pre-cooked bacon: Crisp it quickly in the skillet, then continue with the recipe.
- Make the grits ahead: Reheat with a splash of milk or broth. Grits thicken as they sit.
- Try a casserole version: Pour finished grits into a buttered baking dish, top with shrimp and cheese, and bake at 350°F until bubbly.
If your mornings are busy, you can even make the grits the night before and cook the shrimp fresh the next day. That gives you the best of both worlds: less work and better texture.
Allergy-Friendly and Diet Preference Modifications
This is where a good home recipe can really help. Restaurant dishes are delicious, but at home, you can shape them to fit your needs.
Gluten-free:
- Grits are usually naturally gluten-free, but always check the package for cross-contact warnings.
- Make sure your bacon, broth, hot sauce, and seasonings are labeled gluten-free.
Dairy-free:
- Use unsweetened plain oat milk or unsweetened almond milk in place of the whole milk.
- Replace heavy cream with full-fat canned coconut milk or a dairy-free cooking cream.
- Use dairy-free butter and dairy-free shredded cheddar-style cheese.
- The flavor will change slightly, but it can still be rich and satisfying.
Vegetarian:
- Skip the shrimp and bacon.
- Use vegetable broth instead of chicken broth.
- Top with sautéed mushrooms, roasted tomatoes, and green onions.
- A little smoked paprika helps replace some of that savory depth.
Vegan:
- Use vegetable broth, dairy-free milk, dairy-free butter, and dairy-free cheese.
- Replace shrimp with sautéed oyster mushrooms, king oyster mushrooms, or plant-based sausage.
- Add nutritional yeast for more cheesy flavor.
Lower-fat:
- Use 2% milk instead of whole milk.
- Swap the heavy cream for more milk or evaporated milk.
- Reduce the cheese a bit and use turkey bacon.
Pescatarian:
- This recipe already works well for pescatarians if the bacon is left out.
- To keep the smoky note, add smoked paprika or a tiny drop of liquid smoke.
Paleo:
- Traditional grits are not usually considered paleo.
- For a paleo-inspired version, use creamy cauliflower mash instead of grits.
- Top with the shrimp mixture and use ghee instead of butter if desired.
Shellfish-free:
- Replace the shrimp with diced chicken or even sliced smoked sausage.
- If using chicken, cook to an internal temperature of 165°F.
Spice-sensitive:
- Leave out the cayenne.
- Use mild cheddar and skip the hot sauce.
What to Serve with City Grits
This dish is rich, so I like pairing it with something light or fresh. Here are a few easy ideas:
- Fresh fruit salad
- Sliced tomatoes
- Simple arugula salad with lemon
- Biscuits or toast
- Fried eggs for a bigger brunch spread
If you are serving this for brunch guests, a fruit bowl and coffee go a long way. It feels special without adding much extra work.
Approximate Nutrition Per Serving
These numbers are estimates and can vary based on the exact brands and ingredients you use.
- Calories: 620
- Protein: 32g
- Carbohydrates: 34g
- Fat: 39g
- Fiber: 2g
- Sugar: 4g
- Sodium: 980mg
Storage and Reheating Tips
Have leftovers? Lucky you.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat grits gently on the stovetop or in the microwave with a splash of milk or broth.
- Reheat shrimp just until warm to avoid overcooking.
Food safety reminder: Refrigerate leftovers within 2 hours of cooking. Reheat leftovers to 165°F before serving.
Frequently Asked Questions
Can I use instant grits?
Yes, you can. They are faster, but the texture will not be as rich and creamy as stone-ground grits.
Can I make City Grits without shrimp?
Absolutely. Try chicken, sausage, mushrooms, or even roasted vegetables.
Why are my grits too thick?
Grits keep soaking up liquid as they sit. Just stir in a little warm milk or broth until they loosen up again.
Can I make this ahead for brunch?
Yes. Make the grits ahead, then reheat them with extra liquid. Cook the shrimp fresh for the best texture.
Make This Copycat City Grits Recipe Your Own
That is one of the best things about cooking at home. You get the cozy, creamy comfort of Another Broken Egg Cafe-inspired City Grits, but you can tweak the flavors to fit your family. Want it smokier? Add more bacon. Want it spicier? A little extra cayenne does the trick. Want it extra cheesy? You already know the answer.
If you make this recipe, I would love to hear how it turned out for you. Did you keep it classic, or did you put your own spin on it? Share your results in the comments and send this recipe to a fellow brunch lover.
And if this dish brings back a favorite restaurant memory, even better. Some meals just have a way of doing that.
Disclaimer
This recipe is a copycat recipe inspired by Another Broken Egg Cafe City Grits. It is not the original recipe, and no knowledge of the restaurant’s actual proprietary recipe is implied or claimed. This post is created for fans who want a similar dish they can make at home.
Simply Copycat Recipes is also an Amazon Affiliate. That means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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