Eggs Baked in Cheddar Cheese Grits Cups
Salt-and-Pepper Grape Tomatoes
Ingredients
- 1 cup stone-ground grits
- 1 cup freshly shredded reduced-fat Cheddar cheese
- 2 Tbsp chopped green onion
- 2 Tbsp chopped fresh parsley
- 4 large eggs
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat oven to 425°F.
- Cook grits according to package directions. Stir in cheese, onion and parsley. Divide among 4 (8-oz) ramekins.
- Make indentations in grits using the back of a spoon. Crack 1 egg into each indentation; sprinkle with salt and pepper.
- Place ramekins in a shallow baking dish. Add water to baking dish to reach halfway up sides of ramekins.
- Bake 15 minutes or until eggs are cooked to desired doneness.
Side Dish Ingredients
- 1 pint grape tomatoes, halved
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
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