Perfect Grits and Greens Breakfast Bowl

Instructions

• In a large pot, heat milk until is starts to boil. As soon as it starts to boil, stir in the grits and turn the heat down to low. Season with a little salt and pepper (you can add more later) and cover. Let cook for 12 minutes.
• While the grits are cooking, start the bacon. Cut the bacon into 1 pieces. Coon the bacon on a large pot (you\'ll be cooking the collard greens in this too). Cook the bacon on medium heat until crisp, stirring occasionally.
• Once the bacon is done, remove it from the pan and lay in on a paper towel to drain.
• Add the collard greens to the pan with the bacon grease. (If this is too much for you, just pour the bacon grease out of the pan and then add the collard greens). Sprinkle with onion powder (or if you're using a real onion, saute the onion a bit and then add it to the greens). Stir. Cover and cook over low-medium heat until the collard greens are wilted and dark green; this takes about 6-8 minutes.
• In a pan, heat a little olive oil over medium heat and add the tomatoes to the pan. Sprinkle with pepper and saute for 3-4 minutes. Remove from pan and set aside. Add the eggs to the pan and scramble them. Cook until done.
• Check on the grits and stir them. Stir in butter. Taste and season with salt and pepper if needed.

To Plate:

• Place a few spoonfuls of grits on the left side of the plate. Add collard greens to the right and add the scrambles eggs to the top of the plate. Sprinkle cheese on the eggs and grits. Add some of the sauteed tomatoes to the middle of the plate. Sprinkle bacon bits over the entire plate. Add a biscuit and serve. 
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• * I don't normally cook with a lot of salt, but salt really brings out the flavor in grits, I feel like grits NEED salt