Use up the Leftovers Breakfast Bowls

• 4 slices lean bacon or 4 slices turkey bacon
• 4 cups water
• 1 teaspoon salt
• 1 cup quick-cooking grits
• 12 teaspoon pepper
• 12 cup Smart Balance butter spread, with flax seed oil
• 6 eggs
• 2 tablespoons milk
• 14 teaspoon pepper
• 12 teaspoon garlic powder
• 12 teaspoon onion powder
• 2 teaspoons dried parsley
• 14 cup cheese sauce or 14 cup cheddar cheese soup
• 12-34 cup sausage gravy
• shredded cheddar cheese

1. In a medium saucepan, bring water to a boil.
2. Add grits and salt and cook approximately 5-7 minutes.
3. Stir in pepper and butter spread.
4. Cook bacon in skillet nonstick or cast iron skillet until done.
5. Reserve drippings.
6. Remove bacon to paper towels; blot off grease and allow to cool; Finely chop using a food chopper or food processor - it should look like bacon bits (I did this as I only had 4 slices and I need to stretch it to have enough for everyone and saves calories) - set aside.
7. Combine scrambled egg ingredients - except cheese sauce and sausage gravy - and whisk together until thoroughly combined.
8. Scramble eggs in reserved bacon drippings just until done (don't overcook).
9. Fold in the cheese sauce and sausage gravy.
10. Layer in serving bowls in this manner: grits, egg mixture, shredded cheese and bacon bits.

lean bacon, water, salt, grits, pepper, butter, eggs, milk, pepper, garlic, onion powder, parsley, cheese sauce, sausage gravy, cheddar cheese

Taken from www.food.com/recipe/use-up-the-leftovers-breakfast-bowls-272195 (may not work)