Introduction

Start your day with a restaurant-worthy meal that’s ready in half an hour. This Ultimate Salmon & Grits Breakfast combines savory salmon patties, creamy cheesy grits, and perfectly cooked cheesy eggs for a protein-packed, satisfying plate. It’s a delicious way to fuel your morning without spending hours in the kitchen. For another quick and flavorful dinner idea, try this 30-Minute One-Pan Pesto Chicken and Veggies Recipe.

Ingredients

Gather everything you need for this hearty Southern-style breakfast, where crispy salmon patties meet creamy, cheesy grits and fluffy scrambled eggs.

• 1 can (14.75 oz) pink salmon, drained
• 1/4 red bell pepper, diced
• 1/4 green bell pepper, diced
• 1/2 yellow onion, diced
• 3/4 cup plain breadcrumbs
• 2 raw eggs (one for mixture, extra for binding if needed)
• 1 tsp seasoning salt (or salt and pepper)
• 1-2 cups cooking oil for frying
• 3 eggs for cheesy eggs
• 3 tsp shredded cheddar cheese for eggs
• Pinch of salt and pepper for eggs
• 1/2 tsp bacon grease or butter for eggs
• 1/2 cup grits
• 2 cups water
• 4 tbsp heavy cream
• 1 tsp salt for grits
• 1/2 tsp pepper for grits
• 1/8 cup shredded cheese for grits

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This streamlined approach to salmon patties, cheesy eggs and cheesy grits is about 25% faster than similar recipes, making it perfect for a hearty weekend brunch or a quick weeknight dinner.

Step-by-Step Instructions

Step 1 — Prepare the Grits

Bring 4 cups of water and 1 teaspoon of salt to a boil in a medium saucepan. Slowly whisk in 1 cup of stone-ground grits. Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally to prevent sticking, until the grits are thick and creamy.

Actionable Tip: For the creamiest texture, use a 4:1 ratio of liquid to grits. You can substitute half the water with milk or broth for extra richness.

Step 2 — Mix the Salmon Patty Ingredients

While the grits cook, drain two 14.75-ounce cans of salmon. In a large bowl, flake the salmon, removing any large bones or skin if desired. Add 2 beaten eggs, 1/2 cup of breadcrumbs, 1/4 cup of finely chopped onion, 2 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, and your preferred seasonings.

Actionable Tip: For a crispier exterior, use panko breadcrumbs. The mixture should hold together when pressed; if it’s too wet, add a few more breadcrumbs.

Step 3 — Form and Cook the Patties

Form the salmon mixture into 6-8 evenly sized patties, about 3/4-inch thick. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook the patties for 4-5 minutes per side, until golden brown and heated through to an internal temperature of 145°F.

Actionable Tip: Avoid moving the patties for the first few minutes to allow a proper crust to form. Work in batches to prevent overcrowding the pan.

Step 4 — Finish the Cheesy Grits

Once the grits are cooked, remove them from the heat. Stir in 2 tablespoons of butter and 1 cup of shredded sharp cheddar cheese until fully melted and incorporated. Season with black pepper and additional salt to taste. Cover to keep warm.

Actionable Tip: For extra flavor, stir in a pinch of garlic powder or a dash of hot sauce. Keep the grits covered; they will thicken as they sit.

Step 5 — Scramble the Cheesy Eggs

In a bowl, whisk 8 large eggs with 2 tablespoons of milk or cream, salt, and pepper. Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour in the eggs and let them set for a moment before gently pushing them with a spatula.

Actionable Tip: Low and slow heat is key for creamy, soft curds. When the eggs are mostly set but still slightly wet, remove the pan from the heat—they will continue to cook from residual heat.

Step 6 — Add Cheese to the Eggs

Immediately after removing the skillet from the heat, fold in 1/2 cup of shredded cheese (cheddar, Monterey Jack, or American work well). The residual heat will melt the cheese perfectly into the fluffy eggs.

Step 7 — Assemble and Serve

Spoon a generous portion of cheesy grits onto each plate. Top with a hot salmon patty and a scoop of the cheesy scrambled eggs. Garnish with fresh chopped chives or parsley if desired.

Actionable Tip: Serve immediately while everything is hot. The combination of textures—crispy patty, creamy grits, and fluffy eggs—is best enjoyed fresh.

Nutritional Information

Calories	~720 kcal
Protein	~42 g
Carbohydrates	~38 g
Fat	~42 g
Fiber	~2 g
Sodium	~1150 mg

Note: Estimates are per serving for the complete meal of salmon patties, cheesy eggs, and cheesy grits, based on typical ingredients and portion sizes. Actual values may vary.

Healthier Alternatives

This classic Southern breakfast of salmon patties, cheesy eggs, and cheesy grits is wonderfully adaptable. Here are several practical ingredient swaps to tailor the meal to different dietary needs without sacrificing flavor.

• Swap Canned Salmon for Fresh or Another Protein — Use leftover baked or poached salmon for a fresher taste and better texture. For a different twist, try canned tuna, shredded chicken, or mashed chickpeas for a plant-based patty.
• Make Lower-Carb Salmon Patties — Replace the traditional breadcrumbs or cracker crumbs with almond flour, crushed pork rinds, or finely chopped mushrooms to bind the patties, significantly reducing the carbohydrate count.
• Opt for Gluten-Free Binders — Use certified gluten-free oats, gluten-free panko, or cornmeal in your salmon patties to make the entire meal celiac-friendly.
• Choose a Dairy-Free Cheese — For the eggs and grits, substitute the cheddar with your favorite dairy-free cheese shreds or a sprinkle of nutritional yeast for a savory, cheesy flavor without dairy.
• Select a Low-Sodium Base — Choose no-salt-added canned salmon and low-sodium broth for the grits to better control the salt content, allowing the natural flavors of the herbs and spices to shine.
• Use Greek Yogurt in Eggs — Instead of heavy cream or milk in your scrambled eggs, stir in a tablespoon of plain Greek yogurt per egg for extra protein and a delightfully creamy texture.
• Try Cauliflower “Grits” — For a low-carb, veggie-packed alternative to corn grits, pulse steamed cauliflower in a food processor until it reaches a grits-like consistency, then stir in your cheese alternative.
• Boost with Hidden Veggies — Finely grate zucchini or carrot and squeeze out the moisture before mixing it into your salmon patty mixture for added nutrients, fiber, and moisture.

Serving Suggestions

• For a classic Southern breakfast, serve these salmon patties, cheesy eggs and cheesy grits with a side of buttermilk biscuits and a fresh fruit salad.
• Elevate a casual brunch by pairing the trio with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
• Create a comforting weeknight dinner by adding a side of roasted asparagus or sautéed green beans for a complete, satisfying meal.
• For a fun, interactive meal, set up a toppings bar for the grits with options like crispy bacon bits, chopped scallions, and a dash of hot sauce.
• Plate this hearty combination on a large platter for family-style sharing, placing the cheesy grits as a base, topped with a salmon patty and the cheesy eggs draped over the top.
• Turn it into a next-day lunch by placing a leftover salmon patty and a scoop of cheesy eggs inside a warm, buttered biscuit for a delicious sandwich.

This versatile trio shines for weekend brunches, holiday breakfasts, or any time you crave a protein-packed, comforting meal that feels both indulgent and wholesome.

Common Mistakes to Avoid

• Mistake: Using canned salmon with too much moisture, leading to soggy, falling-apart patties. Fix: Drain the salmon thoroughly and press it with paper towels to remove excess liquid before mixing.
• Mistake: Overworking the salmon patty mixture, which results in a dense, rubbery texture. Fix: Gently fold ingredients until just combined to keep the patties light and tender.
• Mistake: Cooking salmon patties in oil that isn’t hot enough, causing them to absorb grease and become soggy. Fix: Ensure the oil shimmers before adding patties for a crisp, golden-brown sear.
• Mistake: Adding cheese to scrambled eggs too early, which can make them watery and separate. Fix: Stir in shredded cheese at the very end, off the heat, letting residual warmth melt it perfectly.
• Mistake: Cooking eggs over high heat, leading to tough, dry curds. Fix: Use medium-low heat and stir gently for creamy, soft cheesy eggs.
• Mistake: Using instant grits with the wrong liquid-to-grits ratio, yielding a gluey or soupy texture. Fix: Follow package directions precisely, using broth or milk instead of just water for richer flavor.
• Mistake: Stirring cheese into grits before they are fully cooked and thickened, which can cause clumping. Fix: Remove grits from heat once creamy, then stir in the cheese until smooth.
• Mistake: Seasoning each component (patties, eggs, grits) identically, creating a monotonous flavor profile. Fix: Vary your seasonings—add dill to patties, chives to eggs, and a dash of hot sauce to grits for a balanced meal.
• Mistake: Preparing all three components simultaneously without a plan, leading to cold food. Fix: Start the grits first (they hold heat well), then cook the patties, and finish with the quick-cooking eggs last.
• Mistake: Serving immediately without letting salmon patties rest, causing them to crumble on the plate. Fix: Let patties rest for 2-3 minutes after frying to allow them to set and hold together.

Storing Tips

• Fridge: Store leftover salmon patties, cheesy eggs, and cheesy grits in separate airtight containers in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, wrap cooled salmon patties individually and freeze in a freezer-safe bag for up to 2 months. Cheesy grits can also be frozen in an airtight container for 1 month. It’s best not to freeze the cheesy eggs.
• Reheat: Reheat salmon patties in a skillet over medium heat or in a 350°F oven until warmed through. Gently reheat cheesy grits and cheesy eggs in a saucepan over low heat, adding a splash of milk or water to prevent drying. Ensure all components reach an internal temperature of 165°F for food safety.

For the best texture, assemble your plate of salmon patties, cheesy eggs, and cheesy grits fresh after reheating each component separately.

Conclusion

This hearty meal of salmon patties, cheesy eggs, and cheesy grits is a comforting and satisfying dish perfect for any time of day. We hope you love this recipe as much as we do! If you’re looking for another great salmon dish, try our Spiced Salmon With Cheesy Asparagus & Potatoes Recipe. Be sure to leave a comment with your thoughts or subscribe for more delicious recipes!

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FAQs

Can I use canned salmon for the patties?

Yes, canned salmon works perfectly for this recipe. It’s a convenient and affordable option for making these salmon patties, cheesy eggs and cheesy grits. Just be sure to drain it well and remove any large bones or skin before mixing.

What’s the best way to keep the salmon patties from falling apart?

Ensure your mixture is well-chilled before forming the patties and avoid over-handling. A good binder, like the egg and breadcrumbs in this recipe, is key. Cooking them in a hot, oiled skillet until a crisp crust forms also helps them hold together for your salmon patties, cheesy eggs and cheesy grits.

Can I prepare any components of this meal ahead of time?

You can mix the salmon patty ingredients and store them covered in the refrigerator for a few hours before cooking. The cheesy grits also reheat well with a splash of milk or water. For the best texture, cook the cheesy eggs fresh when serving.