Eggs over Kale and Sweet Potato Grits
A modern twist on a Southern classic, this baked breakfast dish features eggs and grits with sweet potatoes and kale.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of the recipe of Eggs over Kale and Sweet Potato Grits
182
Calories
10g
Protein
16g
Carbs
9g
Fat
2g
Fiber
5g
Sugar
354mg
Sodium
Saturated Fat 2 g · Cholesterol 207 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
sweet potato
1 large · orange flesh
fresh kale
2 cups · chopped
vegetable oil
1 tablespoon · divided
water
1 1/2 cups
non-fat milk
1 cup
grits
3/4 cup · quick cooking
salt
1/4 teaspoon
eggs
4
Instructions
- 1
Preheat oven to 350 °F.
- 2
Coat 4 individual soufflé dishes with 1 tsp vegetable oil.
- 3
Make 3 to 4 slits in sweet potatoes; cook in microwave until just soft.
- 4
When sweet potatoes are cool enough to handle, peel, cut into chunks, and puree in food processor.
- 5
Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes.
- 6
In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale.
- 7
Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish).
- 8
Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow.
- 9
Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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