Use up the Leftovers Breakfast Bowls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I came up with this recipe when I had several small amounts of leftovers I needed to use up. Normally, I would used fresh-pressed garlic and freshly minced parsley, but was out of both, so used my back-up options. I also use lower-fat options when available, but feel free to substitute with the real thing if you like. The result was a two thumbs-up (says my DS) breakfast. Ingredients:
4 slices lean bacon or 4 slices turkey bacon |
4 cups water |
1 teaspoon salt |
1 cup quick-cooking grits |
1/2 teaspoon pepper |
1/2 cup smart balance butter spread, with flax seed oil |
6 eggs |
2 tablespoons milk |
1/4 teaspoon pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
2 teaspoons dried parsley |
1/4 cup cheese sauce or 1/4 cup cheddar cheese soup |
1/2-3/4 cup sausage gravy |
shredded cheddar cheese |
Directions:
1. In a medium saucepan, bring water to a boil. Add grits and salt and cook approximately 5-7 minutes. Stir in pepper and butter spread.
2. Cook bacon in skillet nonstick or cast iron skillet until done. Reserve drippings.
3. Remove bacon to paper towels; blot off grease and allow to cool; Finely chop using a food chopper or food processor - it should look like bacon bits (I did this as I only had 4 slices and I need to stretch it to have enough for everyone and saves calories) - set aside.
4. Combine scrambled egg ingredients - except cheese sauce and sausage gravy - and whisk together until thoroughly combined.
5. Scramble eggs in reserved bacon drippings just until done (don't overcook). Fold in the cheese sauce and sausage gravy.
6. Layer in serving bowls in this manner: grits, egg mixture, shredded cheese and bacon bits.
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