In a small saucepan, bring 1 cup of water and a pinch of sea salt to a boil.
Slowly whisk in the dry grits, reduce heat to low, cover, and simmer for 15-20 minutes until creamy and tender.
While grits cook, place the bacon slices in a cold skillet and turn heat to medium, cooking until the edges are golden and crispy.
Remove bacon to a paper towel-lined plate and drain most of the fat, leaving about a teaspoon in the pan.
Toss the baby spinach into the skillet and sauté for 1 minute until just wilted, then remove and set aside.
In a small bowl, whisk together the whole egg and liquid egg whites with the remaining sea salt and black pepper.
Heat avocado oil in the skillet over medium-low heat and pour in the egg mixture, stirring gently until soft, fluffy curds form.
Once the grits are finished, stir in the nonfat Greek yogurt to add a velvety texture and extra protein.
Portion the creamy grits into a bowl and top with the scrambled eggs, sautéed spinach, and crumbled bacon.
Garnish with fresh chives and serve immediately.