Eggs and Spinach Grits

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 491kcal

Ingredients

  • 1 cup Water
  • 1 cup Milk
  • 1/2 cup Quick-cooking Grits (not instant)
  • 2 cups Baby spinach
  • 4 tbsp Parmesan cheese grated
  • 2 tbsp Extra-virgin olive oil
  • 8 Eggs
  • 6 oz Chicken sausage links sliced
  • 4 slices Multigrain bread toasted
  • 2 Pears sliced
US Customary - Metric

Instructions

  • In a small pot, bring water, milk, and a pinch of salt to a boil. Add the grits into the pot and stir until grits are well mixed. Let the grits simmer for about 8 - 10 minutes, cover the pot with a lid and stir occasionally.
  • Grits are done when they have a smooth creamy consistency. Remove the grits from the heat and stir in the spinach and parmesan cheese until the spinach is wilted; set aside with a lid on. Season generously with salt and pepper to your desired taste.
  • Heat oil in a nonstick pan over medium heat. Carefully crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the egg whites start to firm up then gently flip them using a spatula and cook for another 30 seconds.
  • In a nonstick pan on medium heat, brown both sides of the chicken sausage.
  • Toast bread
  • Serve the eggs with toast, grits, pears, and chicken sausage.

Nutrition

Calories: 491kcal | Carbohydrates: 38g | Protein: 29g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 378mg | Sodium: 802mg | Potassium: 450mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2291IU | Vitamin C: 6mg | Calcium: 268mg | Iron: 4mg

Eggs and Spinach Grits

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 491 kcal

Ingredients
 
 

  • 1 cup Water
  • 1 cup Milk
  • 1/2 cup Quick-cooking Grits (not instant)
  • 2 cups Baby spinach
  • 4 tbsp Parmesan cheese grated
  • 2 tbsp Extra-virgin olive oil
  • 8 Eggs
  • 6 oz Chicken sausage links sliced
  • 4 slices Multigrain bread toasted
  • 2 Pears sliced

Instructions
 

  • In a small pot, bring water, milk, and a pinch of salt to a boil. Add the grits into the pot and stir until grits are well mixed. Let the grits simmer for about 8 - 10 minutes, cover the pot with a lid and stir occasionally.
  • Grits are done when they have a smooth creamy consistency. Remove the grits from the heat and stir in the spinach and parmesan cheese until the spinach is wilted; set aside with a lid on. Season generously with salt and pepper to your desired taste.
  • Heat oil in a nonstick pan over medium heat. Carefully crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the egg whites start to firm up then gently flip them using a spatula and cook for another 30 seconds.
  • In a nonstick pan on medium heat, brown both sides of the chicken sausage.
  • Toast bread
  • Serve the eggs with toast, grits, pears, and chicken sausage.

Nutrition

Calories: 491kcalCarbohydrates: 38gProtein: 29gFat: 26gSaturated Fat: 9gCholesterol: 378mgSodium: 802mgPotassium: 450mgFiber: 3gSugar: 10gVitamin A: 2291IUVitamin C: 6mgCalcium: 268mgIron: 4mg
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