Photo of Cheese grits with greens and eggs by WW

Cheese grits with greens and eggs

9
7
7
Smartpoints value per serving
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)

uncooked kale

6 oz, baby variety, firmly packed (about 4 c)

reduced-fat cheddar cheese

4 oz, 1 cup shredded

black pepper

tsp, or to taste

grape tomatoes

1 cup(s), or cherry tomatoes, halved

ready cooked bacon

3 slice(s), warmed and crumbled

egg(s)

6 large, 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

Notes

A sweet finishing touch for any brunch? Cinnamon-dusted cappuccinos made with reduced-fat (2%) milk (one 8-ounce mug is 3 SmartPoints).

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