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Egg, Bacon and Grits Bowl

Heart Healthy Egg, Bacon and Grits Bowl Recipe

               
Egg, Bacon and Grits Bowl
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.
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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
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Helpful how to videos
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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:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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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

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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.

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