This healthy eggs and grits recipe is a lighter take on a Southern breakfast classic. With creamy breakfast grits, sautéed greens, high protein turkey bacon with one egg, this grits breakfast bowl gives you an energizing morning protein boost without extra salt nor saturated fat. Our chefs designed a heart healthy breakfast that's diabetic-friendly and high in fiber. Every ingredient starts your day supporting supporting blood sugar, low cholesterol and weight loss goals.
This easy bacon and grits recipe is designed for busy mornings. At just 200 calories, it's low cholesterol and low in saturated fat, with 12 grams of protein to keep you full and energized. We use heart healthy turkey bacon for a smoky crunch without grease, and collard greens adds fiber-rich grits and greens power for heart health. The balance of slow carbs, lean protein, and healthy fats makes this heart healthy recipe that is ideal for anyone managing diabetes or trying to follow a low cholesterol diet.
No turkey bacon?
Try Canadian bacon or vegetarian tempeh bacon. Just keep portions lean and crisp it up for texture.
Out of grits?
Polenta, steel-cut oats, or quinoa are good swaps. Adjust cooking time to match your grain.
Want to make an egg-free breakfast bowl?
Scrambled tofu with a pinch of black salt gives that eggy flavor without the cholesterol.
Turkey bacon with an egg and greens makes a heart healthy breakfast
Start the morning with 12 grams of protein from egg and high protein turkey bacon
This healthy recipe has a low 200 calories with low saturated fat (2 grams per bowl)
Our eggs and grits recipe is also low in cholesterol (188 mg) and diabetic-friendly with no added sugar
This is a high fiber breakfast recipe from greens and whole grain breakfast grits
Recipe yields 8 servings
Preheat oven to 400°. Lightly coat 8 large ramekins with nonstick cooking spray and arrange ramekins on a large rimmed baking sheet; set aside.
In a medium pot, bring 3 cups water and 1/2 teaspoon of the salt to a boil. Add grits and return to a boil. Reduce heat to medium low and simmer, stirring often, until thick and creamy, about 10 to 15 minutes. Add the pepper and 1 tablespoon of the olive oil. Divide grits among the prepared ramekins.
Meanwhile, in a large skillet, cook the bacon over medium heat, turning occasionally, until just crisp, about 6 to 8 minutes. Remove the bacon from skillet; chop and set aside.
Add the remaining 1 tablespoon oil to the skillet. Add the collard greens, tarragon and sage and cook, tossing often, until wilted and just tender, about 5 minutes. Arrange the collard greens on top of the grits. Top the greens with the chopped bacon.
Crack an egg into the center of each ramekin. Bake for 15 minutes, or until whites are almost set. Top with the thyme and serve.