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Nature's Garden Breakfast (scrambled eggs, grits, bacon, fruit)

by Natures Garden | Other recipes by this author

There are few meals more comforting than a hot breakfast, especially when you source ingredients from some of the finest farms in the Southeast. This week, we showcase a Nature’s Garden Breakfast featuring Mills Farm cheese grits, JB’s farm fresh scrambled eggs with dill, and Happy Hog bacon. Add some organic produce for a complete meal such as an apple, banana, or tomato slices and start the day strong!

Mills Farm Cheese Grits

  • 1 quart water
  • 1 cup grits
  • ½ cup cheddar cheese
  • 4 tbl Southern Swiss Butter
  • salt and pepper to taste

JB’s Farm Fresh Scrambled Eggs With Dill

  • 6 eggs
  • ½ cup Mountain Fresh Creamery Milk
  • 2 tbl olive oil
  • 3 tbl fresh chopped dill
  • salt and pepper to taste

Prep Time: 0min    Cook Time: 0min    Level: Easy


  • 1.00 cup Grits - Antebellum Coarse White
  • 0.50 cup Cheddar - Aztec
  • 4.00 tbsp Butter - Unsalted
  • 6.00 ea Eggs - Free Range
  • 0.50 cup Milk - Whole
  • 2.00 tbsp Olive Oil - Botija Extra Virgin
  • 3.00 tbsp Dill - Organic


In a pot, heat the water to a boil.

  • Whisk in grits, bring to a boil, then reduce to a simmer.
  • Cook stirring frequently until the grits have thickened to the desired level, about 15 minutes (for thicker grits cook longer, for looser grits decrease your cooking time).
  • Turn off the heat and whisk in the butter and cheese.
  • Season with salt and pepper to taste and serve.

  • JB’s Farm Fresh Scrambled Eggs With Dill

    1. In a bowl, crack the eggs and whisk together with the cream until a uniform pale yellow is reached.
    2. Heat the olive oil in a skillet over medium heat.
    3. Pour the eggs into the skillet and cook, stirring constantly, until the eggs are done and no longer runny.
    4. Turn off heat and stir in the dill, salt, and pepper.
    5. Serve immediately.

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