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ChihYu Smith's Paleo Breakfast "Grits"

ChihYu Smith's Paleo Breakfast "Grits"

Most gluten-free versions of this southern favorite are made with cauliflower, but recipe creator ChihYu Smith wanted to avoid the veggie taste. Instead, this recipe calls for almond flour which gives this dish a toasty, nutty flavor. Mixed with butternut squash puree and topped with bacon and a poached egg, this cozy breakfast is a satisfying weekend treat.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.


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Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

700w

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Product Size

  • Small Dish
  • Medium Shallow
  • Large Shallow
  • Medium Deep
  • Large Deep

Prep Time

8 mins

Cook Time

11-13 mins

Free Time

to squeeze a glass of fresh OJ

Ingredients

  • 2 strips of bacon, thick cut 
  • ½ cup (120ml) dairy free nut milk
  • ¼ cup (60ml) dairy-free creamer
  • 1 cup (110g) almond flour
  • 2 tablespoons (30g) butternut puree, canned or homemade
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • A pinch of black pepper
  • ½ tablespoon ghee (clarified butter)
  • 2 eggs
  • fresh thyme, as needed
  • olive oil, for drizzling

Preparation

  1. Place the bacon strips in an Anyday Deep Dish. Make sure to place them in as much of a single layer as possible. Cover with the lid (knob lifted). Cook in the microwave for 4-5 minutes, or until the bacon is as soft or crispy as you’d like. Transfer the bacon to a plate lined with paper towels and set aside.
  2. Add the milk, creamer, almond flour, butternut puree, onion, garlic powder, salt, pepper, and ghee into the same dish and stir to combine. Cover and cook for 4-5 minutes, making sure to stir every 2 minutes for even cooking.
  3. Crumble the bacon over the almond grits, then indent the grits where the eggs will sit.
  4. Crack an egg into each indent and season with salt. With a sharp knife, gently poke a small hole in the yolk to prevent it from bursting during cooking. Cover and cook for 3 minutes, or until the egg whites are set but the yolks remain runny. Add more time for fully-cooked yolks. 
  5. Drizzle with more olive oil to serve.

Serving suggestions & tips

  • You may substitute bacon for plant-based bacon for a vegetarian friendly twist.
  • If dairy-free creamer is hard to find, use full-fat coconut milk instead.
  • For a spicy dish, add a few drops of hot sauce to the almond grits before cooking.
  • For extra nutrition, fold in some spinach after it’s cooked.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.