These baked eggs take a turn from the traditional with the addition of a layer of savory cheese grits in the bottom of the ramekin. When served, the runny egg yolk permeates the cheesy grits and, punctuated with the richness of the cream and the salty crunch of the bacon, makes a wonderful, satisfying breakfast—one that's greatly improved by a mimosa and a slice or two of toasted pumpkin bread on the side! - Kayb

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