Grits with Fried Eggs and Bacon
Grits with Fried Eggs and Bacon is a classic Southern American breakfast dish. It features creamy, slow-cooked cornmeal grits topped with crispy bacon strips and fried eggs, often with runny yolks. This hearty meal is a staple 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, protein from the eggs and bacon, and fat from the bacon and cooking oils. It provides key nutrients like iron, B vitamins, and choline, with a rough calorie ballpark of 500-700 kcal per typical serving.
Nutrition breakdown
| Calories | 620 kcal |
| Protein | 28 g |
| Carbs | 45 g |
| Fat | 38 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 1150 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 1.2 mcg |
| Choline | 220 mg |
| Selenium | 35 mcg |
| Phosphorus | 380 mg |
| Vitamin D | 1.5 mcg |
| Zinc | 3.2 mg |
| Niacin (B3) | 6.8 mg |
Per 1 serving (approximately 400 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish is a cornerstone of Southern hospitality and comfort food, often served at family gatherings and diners. Nutritionally, the combination of slow-digesting corn grits with protein and fat creates a very filling and energy-dense meal.
