Breakfast: Baked Grits and Eggs

Breakfast: Baked Grits and Eggs
Breakfast: Baked Grits and Eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • olive oil, for brushing

  • 3/4

    cup instant grits

  • 1

    cup baby arugula

  • 1/4

    cup grated cheddar, divided

  • salt and pepper

  • 4

    eggs

Directions

Preheat oven to 400 degrees. Brush four 8-oz ramekings with olive oil. Prepare grits according to package instructions. Stir in arugula and 2 tbs. cheddar, and cook until cheese melts, about 30 seconds. Season with salt and pepper. Divide grits among ramekins. Make a well in each. Crack an egg into small dish and then slide into well in ramekin. Repeat for remaining 3 eggs and 3 ramekins. Season. Bake on rimmed baking sheet until whites are set but yolks are still runny, about 20 minutes. Be sure to rotate sheet halfway through. Top with remaining cheese and a sprinkle of pepper.

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