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Pumpkin Bacon Grits with Poached Eggs Recipe

This pumpkin bacon grits with poached eggs recipe is perfect for cool autumn mornings! When the runny egg mixes into the just slightly sweet pumpkin grits, it’s like a little spoonful of creamy heaven. If you manage to get a piece of the salty, crispy bacon in there too...perfection in one bite. Recipe courtesy Gina of Running to the Kitchen.

Servings: 2

Active time: 5 minutes

Total time:


  • 1 1/2 c water
  • 1 1/2 c milk
  • pinch kosher salt
  • 1/2 c pumpkin purée
  • 1/8 tsp cinnamon
  • pinch nutmeg
  • 2/3 c grits
  • 1 Tbsp butter
  • 2 slices bacon, cooked and chopped
  • 2 Davidson's Safest Choice® pasteurized egg(s)


  1. Combine the water, milk, salt, pumpkin, cinnamon, and nutmeg in a medium sauce pan. Whisk together and bring to a low boil.
  2. Add grits and butter to the boiling mixture, reduce the heat to low, and whisk continuously for about 5-7 minutes, until thickened.
  3. Transfer the grits to two serving bowls; top with bacon and poached eggs.

Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 510
Calories from Fat 160
Total Fat 18g (28% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 220mg (73% DV)
Sodium 1100mg (46% DV)
65g (22% DV)
Dietary Fiber 5g (20% DV)
Sugars 12g
Protein 22g
Vitamin A 210%
Vitamin C 4%
Calcium 30%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.