Cheesy grits breakfast bowls with sausage, scrambled eggs and spinach
Cheesy grits breakfast bowls are loaded with crumbled sausage, soft scrambled eggs and sautéed spinach!
Yield: 2 -3 servings
Ingredients
- ½ cup grits (see notes)
- 1 cup shredded cheddar cheese
- 1-2 tablespoons unsalted butter
- 2 links mild (or spicy) turkey sausage, cooked and crumbled
- 2 teaspoons extra-virgin olive oil, divided
- 3 cups fresh spinach
- 3 large eggs, whisked
- Salt and pepper, to taste
Instructions
- Cook grits according to package directions. Once cooked, stir in cheese and butter and season to taste with salt and pepper.
- While the grits are cooking, cook the turkey sausage in a medium pan over medium heat until browned and cooked through. Remove to a bowl and cover to keep warm.
- Reduce heat to medium low and add 1 teaspoon of olive oil to the pan. Add the spinach and saute until it’s mostly wilted. Season to taste with salt and pepper. Remove the spinach to a bowl and cover to keep warm.
- Wipe out the pan with a paper towel and return to stove over medium low. Add remaining teaspoon of olive oil (or substitute butter or just use cooking spray).
- Add the eggs to the pan and cook until scrambled and set. Season to taste with salt and pepper.
- Assemble the bowls: Divide the grits among the two bowls then top with sausage, spinach and scrambled eggs.
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Notes
I prefer to use yellow stone ground grits, but you can use whichever type you prefer. If you opt for the quick-cooking kind, you’ll need to start your sausage, spinach and eggs before you start the grits.
You can use mild or spicy turkey sausage for these bowls, or substitute a pork sausage, veggie sausage or sausage patties. Or do bacon if that’s your thing!
I made scrambled eggs for our bowls but you could substitute a fried egg for each bowl.
We love serving our cheesy grits bowls with a little hot sauce on top!
Nutrition
Calories: 698kcal | Protein: 38g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 402mg | Sodium: 846mg | Fiber: 3g | Sugar: 1g
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