Heart Healthy Egg, Bacon and Grits Bowl Recipe

                   
This Southern-style breakfast of turkey bacon, silky collard greens, and peppery grits is just the dish to power your morning. Packed with protein and fiber, this heart-healthy baked egg recipe is a guaranteed winner.
Bread icon
Ingredients
Recipe yields 8 servings
3/4 tsp salt
1 cup uncooked grits
1/4 tsp black pepper
2 Tbsp olive oil
4 slices turkey bacon
2 lbs collard greens, stemmed and roughly chopped
1 tsp chopped fresh tarragon
1 tsp chopped fresh sage
8 eggs
1 tsp fresh thyme
Play icon
Helpful how to videos
Play icon
Directions
Step 1

Preheat oven to 400°. Lightly coat 8 large ramekins with nonstick cooking spray and arrange ramekins on a large rimmed baking sheet; set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Time: 60 minutes
Servings: 8
Calories: 215
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Play icon
Nutrition facts
Serving Size: 1 ramekin
Per serving:
calories:215
total fat:9g
sat fat:2g
cholesterol:190mg
sodium:356mg
total carb:21g
fibers:4g
proteins:12g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Egg, Bacon and Grits Bowl

Leave a Reply

Your email address will not be published. Required fields are marked *

Heart Healthy Egg, Bacon and Grits Bowl Recipe

Ingredients
Recipe yields 8 servings
3/4 tsp salt
1 cup uncooked grits
1/4 tsp black pepper
2 Tbsp olive oil
4 slices turkey bacon
2 lbs collard greens, stemmed and roughly chopped
1 tsp chopped fresh tarragon
1 tsp chopped fresh sage
8 eggs
1 tsp fresh thyme
Directions
Step 1

Preheat oven to 400°. Lightly coat 8 large ramekins with nonstick cooking spray and arrange ramekins on a large rimmed baking sheet; set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Share to Email