Grits and Eggs with a Creamy Twist

Grits, eggs with bacon or sausage was a Sunday morning favorite when I was growing up.  Grits known for its mark on Southern Cuisine is not just for breakfast anymore, it is now served for lunch and dinner with shrimp, or lobster.   So the next time you want to impress your Sunday Brunch guest, try my recipe for Grits and Eggs.  Just the right portion full of creamy cream cheese and topped with egg, crispy bacon and a little onion flavor from chopped chives. Enjoy

Ingredients

• 3/4 cup Quick - 5 minute Grits
• 2 tbsp Unsalted Butter
• 4 ounces Cream Cheese 1/3 Less Fat
• 1/4 cup Fat Free Milk
• 2 Slices Bacon
• 4 eggs
• 1 tsp of Chopped Chives
• 1/4 cup Cheddar Cheese, grated

Steps

1. Preheat oven to 350 degrees and prepare 4 ramekins with butter flavored or regular cooking spray. 

2. Cook Grits according to package directions for about 5 minutes until nice and creamy.  Then add butter, cream cheese, and milk stir until blended well. Let simmer for about 1- 2 minutes, remove from heat.

3. Microwave on high, bacon for 2 - 3 minutes or until crispy and golden brown.  Remove and let drain on paper towel than chop into small pieces, and then set aside.

4. Place grits in prepared ramekins, filling each ramekin about half. Then crack one egg over each ramekin filled with grits.  Be careful not to break the yolks, season with salt and pepper to taste.  Top with chives, cover with aluminum foil, place ramekins on baking sheet, place in oven and let bake for about 15 minutes or until egg whites are set and yolk is firm.

5. Remove from oven and top each dish with Triple Cheddar cheese and chop bacon. Serve with toast, or toasted English Muffins. 

Appetizers from the Pantry - Bacon Mushroom Tarts

Anything goes with Bacon, Mushrooms and Cream Cheese, cut in triangle shapes and easy to serve as a tasty appetizer. Enjoy!

Prep time: 15 minutes - cooking time 35 minutes  Serving Size - 10

 

Ingredients

·       1 egg yolk, beaten

·       4 eggs

·       8 oz Philadelphia Cream Cheese (softened)

·       2 tablespoons of Olive Oil

·       3/4 of Mushrooms - Shiitake or Portabella chopped fine

·       4 slices Smoke Bacon (thick) dice

·       4 Spring Onions (chopped fine)

·       1/4 cup fresh parsley chopped

·       2 sheets of ready-rolled pie crust

 

 

Step 1

Preheat the oven 400 degrees and spray Pam on 9 x 13 baking pan. 

Open pie crust and lay first sheet in pan press dough to the edges and 

brush with egg yolk.

Step 2

Then place the second sheet of pie crust on top and gently press together 

to form a nice crust.  Trim the edges to fit pan. With a folk prick the 

pastry dough evenly and bake for about 10 minutes or until golden brown. 

Step 3

While pastry is baking, in a medium sauce pan add olive oil and mushrooms 

and sauté for about 5 minutes.  Then remove and add diced smoke bacon 

and cook until is starts to get a little crispy.  Add spring onions and 

chopped parsley. Salt and pepper to taste, then remove and let cool.

 Step 4

In mixing bowl combine cream cheese and 4 eggs, mix until smooth. 

Then add mushroom mixture and blend well.  Remove pastry from oven 

and lower oven temperature 350. Pour mixture onto the pastry base and 

return to oven.

Step 5

Bake for 20 - 25 minutes or until light brown.  Let set and trim the 

outside edges, then cut into four equal squares, then cut squares into triangles.

 

Casual Sunday Dinner @ CW's

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