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Gussied-Up Breakfast Grits

Gussied-Up Breakfast Grits

topped with Bacon, Roasted Tomatoes, and a Spinach Potato Hash

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If your only experience with grits is the kind that comes with shrimp, let this recipe expand your horizons. The cornmeal porridge makes for a creamy and comforting first meal of the day—just ask any Southerner. It pairs well with many of your favorite breakfast foods, too, but especially bacon. Which is why we’re not only topping it with crumbles of the crispy meat, but also with a spinach and potato hash that’s infused with porky flavor from the drippings.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Roma Tomato

12 ounce

Yukon Gold Potatoes

1 unit

Red Onion

3 ounce


5 ounce


½ cup


Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon




Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate71 g
Sugar9 g
Dietary Fiber10 g
Protein15 g
Cholesterol25 mg
Sodium370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 400 degrees. Quarter tomatoes lengthwise. Cut potatoes into ½-inch cubes. Halve, peel, and dice onion into ½-inch pieces.


Spread out tomatoes on a lightly oiled baking sheet. Season with salt and pepper. Roast in oven until soft and jammy, 15-20 minutes. Meanwhile, bring 2 cups of water and a pinch of salt to a boil in a small pot.


Place half the bacon from the package in a large, empty pan over medium-high heat (use the rest as you like). Cook until bacon is crispy, 3-6 minutes per side. Remove from pan and set aside to drain on paper towels. Keep any rendered grease in pan.


Add potatoes and onion to same pan. Cook, tossing, until potatoes are crisp and onion is very soft, 15-20 minutes. (TIP: Add a drizzle of oil if pan seems dry.) Season with salt and pepper. Stir spinach into pan, tossing to wilt. Season with salt and pepper.


Once water is boiling, slowly pour grits into pot while whisking to combine. Lower heat and reduce to a simmer. Cook until grits are thick and creamy, about 10 minutes. Stir in 1 TBSP butter and season to taste with salt and pepper. TIP: If grits become stiff, add a splash of water to loosen.


Divide grits between plates and top with hash and tomatoes. Crumble bacon over top and serve.