A modern twist on a Southern classic, this baked breakfast dish features eggs and grits with sweet potatoes and kale.
Makes 4 servings
- 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
- Preheat oven to 350°F.
- Coat 4 individual soufflé dishes with 1 tsp vegetable oil.
- Make 3-4 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. You can also place the cooked sweet potato in a large bowl and use the back of a fork to mash them.
- Heat remaining vegetable oil in saucepan, and sauté kale about 5 minutes.
- In a medium saucepan, 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.
- Did you know sweet potatoes are high in vitamin A? Learn more about sweet potatoes here.
- Pair your breakfast casserole with one cup of orange juice (8 oz.) or a slice of whole grain toast.
Recipe source: Produce For Better Health Foundation