Grits with Bacon and Fried Egg
Grits with Bacon and Fried Egg is a classic Southern American breakfast dish, featuring creamy corn grits topped with crispy bacon and a sunny-side-up egg. The core ingredients are stone-ground corn grits, cured pork belly, and eggs, often seasoned with salt, pepper, and butter. It's a staple of comfort food in the Southern United States, particularly in states like Georgia, South Carolina, and Louisiana.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the grits, with significant fat and protein from the bacon and egg. It provides key nutrients like iron, B vitamins, and choline, with a typical serving ranging from 500 to 700 calories depending on portion sizes and added fats.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 18 g |
| Carbs | 35 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 850 mg |
| Potassium | 320 mg |
| Phosphorus | 220 mg |
| Iron | 2.5 mg |
| Zinc | 2.0 mg |
| Vitamin B12 | 1.2 mcg |
| Vitamin D | 1.0 mcg |
| Selenium | 18 mcg |
| Choline | 95 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish reflects the agricultural heritage of the American South, where corn was a staple crop. Nutritionally, it's a hearty, energy-dense meal that combines complex carbs with animal proteins, making it a filling start to the day.
