Eggs over Kale and Sweet Potato Grits
A modern twist on a Southern classic, this baked breakfast dish features eggs and grits with sweet potatoes and kale.
- Yield
- 4 Servings
- Serving size
- 1/4 of the recipe of Eggs over Kale and Sweet Potato Grits
- Rating
- 3.59 of 5 (347 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 1/2 ounces
- Protein Foods: 1 ounce
- Vegetables: 1/4 cups
Ingredients
- 1 large sweet potato (orange flesh)
- 2 cups fresh kale (chopped)
- 1 tablespoon vegetable oil (divided)
- 1 1/2 cups water
- 1 cup non-fat milk
- 3/4 cup grits (quick cooking)
- 1/4 teaspoon salt
- 4 eggs
Directions
- Preheat oven to 350 °F. Coat 4 individual soufflé dishes with 1 tsp vegetable oil.
- Make 3 to 4 slits in sweet potatoes; cook in microwave until just soft.
- When sweet potatoes are cool enough to handle, peel, cut into chunks, and puree in food processor.
- Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes.
- In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes.
- Remove from heat; stir in sautéed kale.
- Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish).
- Make 4 depressions in the grits mixture with the back of a large spoon.
- Carefully break one egg into each hollow.
- Bake uncovered for 30 minutes until eggs are cooked.
- Let cool 10 minutes before serving.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 182.24 |
| Total Fat | 8.97 g |
| Saturated Fat | 2.18 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 207.33 mg |
| Carbohydrates | 16.04 g |
| Dietary Fiber | 1.81 g |
| Total Sugars | 5.07 g |
| Added Sugars included | 0 g |
| Protein | 9.85 g |
| Calcium | 188 mg |
| Potassium | 351 mg |
| Sodium | 354.32 mg |
| Copper | 0 mg |
| Iron | 5 mg |
| Magnesium | 28 mg |
| Phosphorus | 185 mg |
| Selenium | 18 mg |
| Zinc | 1 mg |
| Vitamin A | 406 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.9 mcg |
| Vitamin C | 15 mg |
| Vitamin D | 2 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 62 mcg |
| Folate | 68 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.4 mg |
| Niacin | 1 mg |
| Choline | 183 mg |
Notes
Serving Suggestions: Serve with an 8-ounce glass of 100% grapefruit juice.
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Source
Recipe by: Produce for Better Health Foundation
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/eggs-over-kale-and-sweet-potato-grits. Federal works are public domain in the United States.