Egg and Grits Skillet

Name: Egg and Grits Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 0.5 pound breakfast sausage (gluten-free); 0.5 yellow onion (medium, chopped); 6 eggs (large); 0.25 cup milk; 0.25 teaspoon salt; 0.125 teaspoon black pepper; 1 cup instant grits; 3 cup water; 0.5 cup cheddar cheese (shredded); 4 cup fresh spinach; 1 clove garlic (minced)

A comforting, savory scramble of eggs and gluten-free sausage served atop creamy, cheesy grits, complete with a side of quickly sautéed spinach.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $2.71/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Low-Sugar
High-Protein

Ingredients

1 tablespoon olive oil
0.5 pound breakfast sausage (gluten-free)
0.5 yellow onion (medium, chopped)
6 eggs (large)
0.25 cup milk
0.25 teaspoon salt
0.125 teaspoon black pepper
1 cup instant grits
3 cup water
0.5 cup cheddar cheese (shredded)
4 cup fresh spinach
1 clove garlic (minced)

Instructions

First, prepare the instant grits. In a medium saucepan, bring 3 cups of water to a boil. Slowly whisk in the instant grits and cook according to package directions, typically for 5-7 minutes, stirring frequently until thickened. Stir in 1/4 cup of the shredded cheddar cheese until melted and creamy. Keep warm, covered.
While grits cook, heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the gluten-free breakfast sausage and chopped yellow onion. Cook, breaking up the sausage, for 5-7 minutes until the sausage is browned and the onion is softened. Drain any excess fat.
In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon of salt, and black pepper.
Pour the egg mixture into the skillet with the sausage and onion. Cook, stirring occasionally, until the eggs are scrambled and cooked through. Remove from heat.
In a separate small skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the fresh spinach and minced garlic. Sauté for 2-3 minutes until the spinach is wilted. Season with a pinch of salt and pepper.
To serve, spoon a portion of the cheesy grits onto each plate. Top with the sausage and egg scramble and a side of sautéed spinach. Sprinkle with remaining 1/4 cup of shredded cheddar cheese, if desired.

Notes

You can add a dash of hot sauce to the eggs for extra flavor if you like a little heat. Any type of shredded cheese will work if you prefer to use something other than cheddar.

Nutrition (per serving)

Calories: 420
Protein: 28.5 g
Carbohydrates: 33 g
Fat: 20 g
Fiber: 3.5 g
Sodium: 750 mg
Saturated Fat: 7.5 g
Sugar: 4.5 g
Cholesterol: 300 mg