Eggs Baked in Cheddar Cheese Grits Cups
Skillet Spinach and 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
- 1 Tbsp olive oil
- 1 (6-oz) pkg baby spinach
- 1 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook tomatoes in hot oil in a large nonstick skillet over medium-high heat 5 minutes, stirring often, until tomatoes soften.
- Add spinach, vinegar, salt, and pepper; cook 5 minutes or until spinach is wilted and liquid is almost evaporated.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
270
|
69
|
339
|
| Fat (g) | 10 | 3 | 13 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 30 | 7 | 37 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 418 | 179 | 597 |
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