Cheese grits with greens and eggs
7
Points®
Total time: 8 hr 45 min • Prep: 15 min • Cook: 8 hr 30 min • Serves: 6 • Difficulty: Easy
The classic combo of cheese grits and eggs gets a healthy boost when you add kale to the slow cooker toward the end of the cooking time. This recipe works beautifully overnight, so you wake up to the smell of a southern breakfast, nearly ready.
Ingredients
Cooking spray
5 spray(s)
Water
6 cup(s)
Kosher salt
1 tsp, or to taste
Uncooked corn grits
1½ cup(s)
Kale
6 oz, baby variety, firmly packed (about 4 c)
Reduced fat cheddar cheese
4 oz, 1 cup shredded
Black pepper
⅛ tsp, or to taste
Grape tomatoes
1 cup(s), or cherry tomatoes, halved
Ready cooked bacon
3 slice(s), warmed and crumbled
Egg
6 large egg(s), cooked sunny-side up or poached
Instructions
1
Spray insert of 6-quart slow cooker with nonstick spray.
2
Pour water into slow cooker; slowly whisk in grits. Add salt. Cover and cook until grits are tender and creamy, about 8 hours on Low. Stir in kale and Cheddar. Cover and cook until kale is wilted, about 30 minutes longer; stir in pepper. Taste and add additional salt and pepper, if desired.
3
Spoon grits mixture evenly into 6 large shallow bowls. Sprinkle with tomatoes and bacon; top with eggs
4
Per serving: 1 cup grits mixture, about 4 tomatoes, and 1 egg
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