Low-Fat Low-Carb Low-Sugar
Vegan + Vegetarian

Eggs over Kale + Sweet Potato Grits

Prep: 10 mins
Cook: 35 mins
Servings: 4

This warm, filling, nutrition-packed breakfast is full of flavor and will keep you going strong all day.


  • 1 large sweet potato
  • 2 cups fresh organic kale (chopped)
  • 1 tablespoon extra virgin olive oil (1 tsp for coating soufflé dishes, 2 tsp for sauce pan)
  • 1½ cups water
  • 1 cup organic low-fat milk
  • ¾ cup organic grits (quick-cooking)
  • ¼ teaspoon sea salt
  • 4 Pasture-Raised eggs

*Use organic products whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)1015%
Saturated Fat (g)313%
Carbohydrates (g)3813%
Protein (g)1325%
Sugars (g)60%
Fiber (g)415%


  1. Preheat oven to 350°F. Coat 4 individual soufflé dishes with 1 tsp vegetable oil.
  2. 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.
  3. Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes.
  4. In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale.
  5. Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish).
  6. Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow.
  7. Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.


Add cinnamon and curry to the potatoes for a deeper, more layered flavor.

Eggs over Kale + Sweet Potato Grits

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