Southern-Style Bibimbap Breakfast Bowl
In our household, we embrace culinary adventures with open arms! My "Best Family Recipe" is a delightful fusion breakfast bowl that marries the comforting warmth of Southern grits with the vibrant flavors of Korean bibimbap. This unique combination represents our family's love for exploring diverse cuisines while creating something entirely new and exciting. I consistently choose Eggland's Best eggs for their exceptional quality and superior nutritional profile, ensuring my family enjoys the healthiest breakfast possible. Their commitment to excellence gives me confidence that every breakfast bowl I create will be both nutritious and delicious!
Ingredients
6 Eggland's Best eggs, large
¼ cup chili paste
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil, divided
1 tablespoon brown sugar
1 teaspoon garlic salt
6 strips (about ½ lb.) thick-cut bacon, cut into ½" dice
1-½ cups quick-cooking grits
5 cups water
1 cup milk
1 cup pimento cheese
2 tablespoons bacon grease, reserved from above bacon
2 small (around 6"-8" each) zucchinis, sliced in ¼" medallions
3 cups (about 8-oz container) mushrooms, sliced
6 cups fresh spinach
2 cups (about 10-oz bag) shredded carrots
3 whole green onions, chopped
2 tablespoons toasted sesame seeds
Preparation
- Begin by preparing the bibimbap sauce for your breakfast bowl. In a glass measuring cup that allows for easy pouring, combine gochujang, soy sauce, rice vinegar, 1 tablespoon of sesame oil, brown sugar, and 1 teaspoon garlic salt. Mix thoroughly until well blended; set aside for later use.
- Heat a large cast-iron pan or skillet over medium heat. Cook the bacon bits until they achieve a perfect crispy texture. Using a slotted spoon, transfer the crispy bits to paper towels to drain excess fat. Carefully transfer the remaining bacon grease into a small bowl and reserve for later steps.
- For the grits base, combine water and milk in a medium pot and bring to a boil. Gradually incorporate the grits while stirring, then return mixture to a boil. Lower heat to medium-low and continue cooking for 3 to 4 minutes, stirring occasionally, until the mixture begins to thicken. Incorporate pimento cheese and paprika, cooking for an additional 1 to 2 minutes until desired thickness is achieved. Remove from heat, cover with a lid, and set aside.
- Return to your large cast-iron pan or skillet. Add approximately 1 tablespoon of the reserved bacon grease over medium-high heat. Sauté zucchini until crisp-tender, about 4 to 5 minutes, stirring frequently. Transfer to a plate and set aside. Add another ½ tablespoon bacon grease to the pan and sauté mushrooms until tender, about 2 to 3 minutes. Remove and set aside. Reduce heat to medium, add ½ tablespoon more bacon grease, and quickly cook spinach for 30 seconds until just wilted. Remove and gently squeeze out excess moisture; set aside.
- For the eggs, brush a large non-stick skillet with ½ tablespoon remaining sesame oil and warm over low heat. Working in batches of 3, carefully crack each Eggland's Best egg into a ramekin first, then transfer to the prepared pan. Cover and cook for approximately 2 minutes, until whites set but yolks remain runny. Carefully transfer the sunny-side-up eggs to a plate. Repeat with remaining eggs.
- To assemble your breakfast bowls, arrange 6 wide-mouth soup or cereal bowls. Portion about a heaping cup of grits into each bowl. Arrange bacon bits, zucchini, mushrooms, spinach, and carrots in separate sections around the bowl's perimeter. Crown each bowl with a sunny-side-up egg, then garnish with green onions and sesame seeds. Drizzle with bibimbap sauce, serving extra sauce on the side.
- For the perfect dining experience, break the egg yolk and mix all components together before enjoying your creation!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 6 |
|---|---|
| Calories | 334 |
| Fat | 20.9g |
| Saturated Fat | 7.7g |
| Cholesterol | 42mg |
| Sodium | 1290mg |
| Carbohydrates | 20.7g |
| Dietary Fiber | 3.5g |
| Protein | 16.4g |
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