Use up the Leftovers Breakfast Bowls

Total Time
30mins
Prep 30 mins
Cook 0 mins

I came up with this recipe when I had several small amounts of leftovers I needed to use up. Normally, I would used fresh-pressed garlic and freshly minced parsley, but was out of both, so used my back-up options. I also use lower-fat options when available, but feel free to substitute with the real thing if you like. The result was a two thumbs-up (says my DS) breakfast.

Ingredients Nutrition

Directions

  1. In a medium saucepan, bring water to a boil. Add grits and salt and cook approximately 5-7 minutes. Stir in pepper and butter spread.
  2. Cook bacon in skillet nonstick or cast iron skillet until done. Reserve drippings.
  3. Remove bacon to paper towels; blot off grease and allow to cool; Finely chop using a food chopper or food processor - it should look like bacon bits (I did this as I only had 4 slices and I need to stretch it to have enough for everyone and saves calories) - set aside.
  4. Combine scrambled egg ingredients - except cheese sauce and sausage gravy - and whisk together until thoroughly combined.
  5. Scramble eggs in reserved bacon drippings just until done (don't overcook). Fold in the cheese sauce and sausage gravy.
  6. Layer in serving bowls in this manner: grits, egg mixture, shredded cheese and bacon bits.

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