Southern-Style Bibimbap Breakfast Bowl
In our family, we have a goal of being adventurous eaters! With a fusion twist, my "Best Family Recipe" combines two of our favorite cuisine dishes, Southern grits and Korean bibimbap, into a hearty breakfast bowl! I love Eggland's Best eggs for providing me with a superior, nutritious, healthy option for store-bought eggs for my family. It is reassuring to know that you can rely on Eggland’s Best quality to give you the delicious taste you love!
Make This Recipe
Ingredients
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
6 Eggland’s Best eggs, large
2 cups (about 10-oz bag) shredded carrots
3 whole green onions, chopped
2 tablespoons toasted sesame seeds
Preparation
- In a pourable glass measuring cup, mix gochujang, soy sauce, rice vinegar, 1 tablespoon of sesame oil, brown sugar, and 1 teaspoon garlic salt until combined to make a bibimbap sauce; set aside.
- In a large cast-iron pan or skillet, over medium heat, fry bacon bits until crisp. Remove with a slotted spoon and drain on paper towels; set aside. Carefully pour remaining bacon grease from pan into small bowl; set aside.
- Bring water and milk to a boil in a medium pot; slowly stir in grits; return to a boil. Reduce heat to medium-low and cook 3 to 4 minutes or until starting to thicken, stirring occasionally. Add pimento cheese and paprika; cook for an additional 1 to 2 minutes until thickened, stirring occasionally. Remove from heat, cover with a lid, and set aside.
- In a large cast-iron pan or skillet, add about 1 tablespoon of reserved bacon grease, over medium-high heat, sauté zucchini, stirring often, until crisp-tender, about 4 to 5 minutes. Remove from pan; set aside. Add about ½ tablespoon more bacon grease to pan and add mushrooms. Sauté mushrooms, stirring often, until softened, about 2 to 3 minutes. Remove from pan; set aside. Lower heat to medium. Add about ½ tablespoon more bacon grease to pan and add spinach. Cook spinach, tossing, for 30 seconds or until just wilted. Remove from pan and gently squeeze out any excess water; set aside.
- Brush a large non-stick skillet with ½ tablespoon remaining sesame oil and heat over low heat. Working in batches of 3, crack each Eggland’s Best egg into a ramekin or small bowl and pour into a prepared pan. Cover with a lid and continue to cook over low heat for about 2 minutes, or until the whites are set and yolks are still runny. Carefully remove finished sunny-side-up Eggland’s Best eggs from pan; set aside. Repeat the process with the remaining 3 Eggland’s Best eggs.
- For assembly, set out 6 wide mouth soup or cereal bowls. Divide grits into bowls, about a heaping cup each. Add bacon bits, zucchini, mushrooms, spinach, and carrots on top of grits, each in its own section around the perimeter of each bowl. Top each bowl with a sunny-side-up Eggland’s Best egg. Sprinkle with green onions and sesame seeds. Give each bowl a drizzle of bibimbap sauce. Serve with remaining sauce.
- When ready to eat, break the yolk, mix components in the bowl, and enjoy!
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 |