In a medium sauce pot, add the nut milk and creamer. Cover the pot with a lid but leave a gap to prevent the milk from spilling over. Bring to a gentle simmer over low heat, about 3 minutes.
Slowly stream-in the almond flour and whisk until no lumps.
Stir-in the butternut squash puree, onion, garlic powder, salt and pepper. Stir-well.
Off heat cover with a lid. Let it sit at the stovetop for about 5 minutes.
In the meantime, lightly crisp up the bacon (we’ll crisp them further in the oven).
Grease a cast iron with melted ghee. Pour the grits in and spread out evenly. Use a spoon to make three to four egg-sized indentations in the grits mixture (these will be the nests for the eggs). Torn the bacon and sprinkle on top of the grits.
Bake for 15- 20 minutes or until the white are set but the yolks are still runny. Oven temperature varies. Check after 15 minutes. You might need to rotate the skillet to bake evenly. My personal bake time was about 18 minutes.
To serve, sprinkle with thyme, chive, or oregano. Drizzle with a touch of olive oi. Serve warm.
To Make Ahead: My creamy paleo grits for breakfast store well in the fridge! Divide them into individual serving portions and store in airtight containers. I recommend finishing them in 3 days.To reheat: The almond flour and the butternut squash puree tend to soak up the milk cream liquid further in the fridge. If the texture becomes too thick, thin with a bit more milk when you reheat. :)