BLT Fried Eggs and Grits
Cantaloupe Wedges
Ingredients
- 1½ cups gluten-free quick-cooking grits
- 1 cup shredded Cheddar cheese
- 2 Tbsp butter
- 4 slices bacon
- 6 large eggs
- 2 pints grape tomatoes, halved
- 1½ cups baby arugula
Instructions
- Cook grits according to package directions; stir in cheese, butter, and desired amount of salt and pepper.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain, reserving drippings in skillet. Crumble bacon.
- Crack eggs into hot drippings in skillet. Cover and cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness. Season with salt and pepper to taste.
- Combine bacon, tomatoes, and arugula. Spoon grits into 6 bowls; top with eggs and arugula mixture.
Side Dish Ingredients
- 1 cantaloupe
Side Dish Instructions
- Cut cantaloupe into wedges; chill.
Gluten Free Meal Plan
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