Slow Cooker Cheese Grits and Greens with an Egg
- Total Time
We topped each serving with a poached or sunny-side up egg for a Southern breakfast you’re going to love.
cooking spray5 spray(s)
uncooked corn grits1 ½ cup(s)
kosher salt1 tsp, or to taste
uncooked kale6 oz, baby variety, firmly packed (about 4 c)
reduced-fat cheddar cheese4 oz
black pepper⅛ tsp, or to taste
grape tomatoes1 cup(s), halved
real bacon bits6 Tbsp, for garnish
egg(s)6 large, cooked sunny-side up
- Coat inside of a 6-quart slow cooker with cooking spray.
- Add water; whisk in grits and salt to combine (make sure there are no lumps in grits). Cover slow cooker; cook on low until grits are tender and creamy, 8 hours.
- Uncover slow cooker; stir in kale and cheese. Cook on low (or warm setting) until kale has wilted, about 30 minutes. Taste and adjust for seasoning with salt and pepper; serve sprinkled with tomatoes and bacon bits, and topped with a sunny-side up egg.
- Serving size: 1 c grits plus 1 egg