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Preheat the oven to 375° F.
In separate pans, fry bacon and cook crumbled sausage. In a medium stock pot, bring chicken stock and milk to a boil. Crack eggs and whisk together in a bowl.
Once stock is boiling, add grits and stir until it starts to thicken. Lower heat to a simmer, then add cheese, milk, eggs, pepper, salt, jalapeños and onions, and country ham. Fold mixture into the grits gently.
Crumble or chop cooked bacon and sausage and add to grits. Fold gently.
Spray XL muffin pan with nonstick spray. Fill each cup three quarters of the way full and bake until a toothpick can be inserted and removed almost clean.
Remove from the oven and plate with mixed berries.