Who All Usually Has A Side Of Grits With Breakfast

What are some good breakfast ideas that showcase shrimps?

Honestly haven't tried shrimp for breakfast, but I know it works with eggs and grits - not necessarily at the same time perhaps. So a few things that come to mind are a quiche, souffle, shrimp with cheesy grits, and perhaps also a shrimp burrito.I've experimented a bit lately with breakfast burritos, and one I have yet to try with shrimp:Scramble an egg or 2 with cheese (mild cheddar perhaps)(At same time as eggs) cook a few shrimp with melted butter and a sprinkle of chopped garlicShell the shrimp  (if you need to) and chop after cooked, then combine with the eggs (probably have to be quick with that)Warm a tortilla, then add the shrimp and eggs mixture for the filling(Suggestion) add a little salsa on top of eggs and shrimpFold and roll the tortilla to finish making the burritoLike I said, I have yet to try that.  I'd be interested to see how it turns out though.

What is served for breakfast on a typical US army base?

I was a 92G (cook) in the 82nd Airborne Division from Jan 2006-August 2008.  Since we were deployed so much in that period I only cooked for about 9 months, but I worked almost every single breakfast our platoon served.  Breakfast in the Army is actually really really good and a time of comraderie with usually good vibes. The infantrymen we were supporting enjoyed it because they did their PT right before and came in with the endorphin rush from exercise and then ate everything in sight.  Us cooks were usually friends with at least a few of them because we were often nested with them in their combat outposts in Iraq or Afghanistan counting water and MREs or pulling radio/guard duty while they went outside the wire doing high speed shit.  They also watched our backs when we went on supply runs outside the wire too.  I even got to go on a few walking combat patrols because they came to trust me enough.  So it became a happy thing to serve these guys who had done so much for you and were your buds.  Sometimes we'd hook friends of ours up with specific things they wanted or deliver them food out in the field when we didn't have to.  Just because that's how we contributed, we weren't badasses but they were so we helped how we could.  Anywho, our breakfast menu looked like this:Eggs to order, Omelettes to order, Corn beef hash, breakfast potatoes, hash browns, biscuits and gravy, waffles, pancakes, crepes (occasionally), 3 different syrups, bacon, sausage, toast & bagel area with cream cheese, butter, peanut butter and jelly, fruit and cottage cheese bar, Scramblers if we liked you, coffee, tea, juices (grape, Apple, Cranberry. Etc) coffee cake....that's all I can definitively remember.95% of it was from scratch.  I used to often make the biscuits at 5 am.  Sometimes Jalapeño and/or cheese biscuits.

Do you prefer sweet or savory grits for breakfast?

I agree with Sharika - it depends on my mood and where I happen to be standing when I make them. What’s closer? The garlic or the cinnamon? Do I have butter? Or do I have shredded cheese? Am I out of honey?Those are silly questions because I ALWAYS have butter…..SO, if I have shredded cheese then, it’s savory. Because I do not exist without butter and cinnamon. Honey is a wildcard.If I’m in a restaurant however it’s also usually savory because other people are better about having shredded cheese than I am. And they’re more likely to have shredded cheese than cinnamon. AND I can accept having cheesy grits that are not garlicky.Who knew so much went into making decisions about grits!!????? People who are serious about them. Like I am.