Baked Eggs and Grits
Try this Baked Eggs and Grits recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 4 eggs
- salt and pepper to taste
- 1 cup fresh spinach
- 3/4 cup instant grits
- 1/4 cup grated cheddar divided
- 4 teaspoons bacon bits
- Carbohydrate 6.23951249997381 g
- Cholesterol 13.0378749979241 mg
- Fat 3.73983499916053 g
- Fiber 0.165000003576279 g
- Protein 6.26898999930681 g
- Saturated Fat 2.26140974972476 g
- Serving Size 1 1 serving (138g)
- Sodium 211.631018186621 mg
- Sugar 6.07451249639753 g
- Trans Fat 0.222470124899911 g
- Calories 83 calories
Preheat oven to 400 degrees. Spray four 8-ounce ramekins with PAM. Prepare grits according to package directions. Stir in spinach and 2 tablespoons cheddar. Cook until cheddar melts, about 30 seconds.Divide grits among dishes. Make a well in each, then crack an egg into each well. Top with bacon bits.Bake on a rimmed baking sheet until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through.To serve, top with remaining 2 tablespoons cheddar and a sprinkle of freshly ground pepper.
