Make the grits: Bring the water, milk, and salt to a boil in a large pot.

Whisk in grits.

Reduce heat to medium-low and continue to stir every few minutes, making sure nothing is sticking to the bottom or sides of the pot.

Continue to cook until liquid is totally incorporated, about 8 minutes.

Alternatively, if you are using instant grits, be sure to follow the instructions on the packaging.

Meanwhile, heat a skillet with 1 tablespoon olive oil.

Once hot, add in spinach and garlic. Sauté until wilted and fragrant. Remove from pan and set aside.

Next, using the same skillet, scramble eggs.

Now it is time to assemble the parfaits.

Place grits on the bottom of the jar and layer with sauteed greens, eggs, avocado, plain yogurt, and tomatoes. Switch up the layers as you would like, but be sure the bacon goes on last so it stays crispy.

If you’re using mason jars, this can be lidded and placed in the fridge overnight. Simply add the bacon on top in the morning.