Breakfast

Baked Eggs & Cheesy Grits

with Honey Habanero Bacon

30 MIN

$15.99 4 Servings

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From the Test Kitchen

For this delicious, comforting breakfast, you'll nestle eggs into a rich, creamy base of smoked gouda and parmesan grits before baking in the oven. You'll finish it off with toppings of crispy, honey habanero-spiced bacon, scallions, and pickled peppers for a variety of textures and flavors in each bite.

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Nutrition

PER SERVING
Calories

460 Cals (est.)

fresh

ingredients

4 oz Applewood Smoked Uncured Bacon
4 Pasture-Raised Eggs
¾ cup Polenta
4 oz Smoked Gouda Cheese
2 Scallions
½ oz Sweety Drop Peppers
¼ cup Grated Parmesan Cheese
2 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

step-by-step

instructions

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Fill a medium pot with 2 1/2 cups of water; cover and heat to boiling on high. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Grate the gouda on the large side of a box grater.

2 Cook the bacon

Add the bacon in an even layer to a 9-inch by 13-inch ceramic or metal baking dish. Sprinkle with the spice blend. Bake 7 to 9 minutes, or until slightly crispy and cooked through. Leaving the oven on, remove from the oven. Transfer the cooked bacon to a paper towel-lined plate. Carefully discard all but 1 tablespoon of bacon fat from the baking dish.

3 Make the grits

Meanwhile, add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium. Cook, whisking constantly to prevent lumps from forming, 3 to 5 minutes, or until thickened. Turn off the heat. Stir in the sliced white bottoms of the scallions, parmesan, and grated gouda until melted and combined; season with salt and pepper. Taste, then season with salt and pepper if desired.

4 Bake the eggs & serve your dish

Carefully add the grits to the baking dish of reserved bacon fat; gently stir to combine and spread into an even layer. Using the back of a spoon, create 4 shallow wells in the grits. Carefully crack an egg into each well; season with salt and pepper. Bake 10 to 12 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand at least 2 minutes. Serve the baked eggs and grits topped with the cooked bacon (crumbling before adding), peppers, and sliced green tops of the scallions. Enjoy!