South In Your Mouth

Hey Sunday, Hey! No secret here, as someone building a business and working six days a week to do so, Sunday is my jam. I LOVE the lack of schedule it brings me that allows for longs runs, last minute plans, and good ole’ southern brunches. We like to rotate Sunday’s out with Sunday’s at home and to even try and compete with the great food options Franklin & Nashville boast I’ve really had to step up my at home brunch game. When I first started this blog I focused on a lot of slimmed down southern options in my kitchen. While some of those are still favorites of ours and in rotation there are definitely a lot more calorie dense recipes that come from my kitchen these days. Why you ask? Well, I didn’t just quit caring. I still have a huge focus on my health and body BUT the closer I get to 30 the more I live by everything in moderation. Life is too short for fake things, especially butter or bacon.

Quick sidetrack to a few of those out and about brunches just to make you hungry…

You see what I’m mean when I say it’s hard to compete with the food around here?! It’s quite the tough task but, the recipe I’m sharing today definitely does just that. Its far from fussy and has some of our favorite splurges (ex: bacon, cheese grits, black eyed peas…) in one big bowl. It’s becoming a favorite in our house (we had it again this morning!) and if you love a good southern breakfast bowl, I guarantee you’ll be into this. 

BREAKFAST BOWL

Total time: 15 minutes

Serves: 2

Ingredients: 

3 slices of cooked bacon

2 cups of skim milk

1/2 cup quick cooking grits

1/2 cup shredded cheddar

Dash of black pepper

Dash of garlic powder

2 cups of spinach

1/3 cup black eyed peas  (frozen or canned) 

2 tbsp butter

2 eggs

Directions: 
Heat you skillet over medium heat and add bacon. While the bacon is cooking bring 2 cups of milk to a boil, add grits. Reduce heat to medium-low and cover, cook 5-7 minutes stirring occasionally. Once the grits are complete stir in cheddar, black pepper, and garlic. Remove from heat. After bacon is complete, remove from the pan and crumble saving the bacon drippings in the pan. Add the spinach and wilt over low heat. Remove from pan immediately after wilting. Add 2 tbsp butter to a clean skillet, melt over medium heat. Add 2 eggs and cover to steam. Remove after 1-2 minutes for over easy and 3-4 for over hard. Divide everything into 2 bowls with a base of grits topped with spinach, peas, egg, and bacon crumbles. 


Happy Sunday! 

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