Dice bacon; cook in a medium saucepan until crisp. Transfer bacon with slotted
spoon to paper towel; set aside.
Cook onion in drippings over medium heat in saucepan 4 minutes, stirring occasionally.
Add milk, grits and salt; bring to a boil, stirring frequently. Simmer 2 to 3 minutes
or until think, stirring constantly.
Remove from heat; stir in syrup. Place egg substitute in a medium bowl. Gradually
stir small amount of grits mixture into eggs; then stir the egg mixture back into
remaining grits mixture. Pour into 1-quart soufflé or round baking dish sprayed
with cooking spray.
Bake at 375 degrees F for 35 to 40 minutes or until puffed and center is set.
Sprinkle with reserved bacon and chives.
Makes 4 servings
Nutrition facts per serving with egg substitute and fat-free milk: 220 cal.,
2 g fat. Daily calcium value: 40% calcium