Cheesy Spinach Grits with Bacon and Eggs
Cheesy grits mixed with spinach and topped with bacon and eggs
Servings 1
Ingredients
- 2 strips bacon
- 1/2 cup water
- 1/2 cup milk
- Salt to taste
- 1 pinch crushed red chiles optional
- 1/4 cup quick grits see note
- 1/3 cup grated cheddar
- 1 tablespoon grated pecorino romano optional, can also use parmesan
- 2 cups baby spinach roughly chopped
- 1 green onion sliced
- 1-2 eggs
- Everything bagel seasoning optional, to taste
Instructions
- Set a skillet over medium heat and cook bacon until crispy, about 5 minutes. Chop roughly and set aside.
- Start cooking the eggs to your liking. Whatever you prefer works! I boiled mine here.
- In a saucepan, add the water, milk, a dash of salt, and crushed red chiles, if using. Bring to a boil, then stir in the grits. Cover, reduce heat to low, and cook for 4 minutes, stirring a few times.
- Stir in the spinach and cook, covered, for a further minute. Then add cheddar and pecorino, if using, and stir until melted. Season to taste with more salt if needed. Cook a little longer for thicker grits or add more water or milk to make them thinner.
- Serve grits in a bowl, topped with the bacon, green onion, and egg. Sprinkle with everthing bagel seasoning, or replace with seasoning of choice. Enjoy!
Notes
If you have regular grits instead of quick, you can still make this recipe. You'll probably need to cook them for about 5 minutes more. Just refer to the package for cooking directions, and add the spinach about a minute before they are done.