Photo of Slow-Cooker Cheese Grits & Greens with an Egg by WW

Slow-Cooker Cheese Grits & Greens with an Egg

Total Time
8 hr 45 min
15 min
8 hr 30 min
You could save this breakfast ringer for a weekend but why? A quick few minutes of assembly before bed and you can wake-up to these delicious grits any day of the week. We topped each serving with a poached or sunny-side up egg for more Southern flare. Super hearty and warming, the cold winter will disappear with each bite of the creamy grits and wilted greens. Cook your egg soft and enjoy the addition of the rich runny yolk in each bite. Kids are sure to like this cheesy breakfast treat as well. Make a double batch over the holidays if you have family over for a brunch. The simplicity of preparation will have you relaxing in no time.


Cooking spray

5 spray(s)


6 cup(s)

Uncooked corn grits

1½ cup(s)

Kosher salt

1 tsp, or to taste


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

Reduced fat cheddar cheese

4 oz, shredded

Black pepper

tsp, or to taste

Grape tomatoes

1 cup(s), halved

Real bacon bits

6 Tbsp, for garnish


6 large egg(s), cooked sunny-side up


  1. Coat inside of a 6-quart slow cooker with cooking spray.
  2. 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.
  3. 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.
  4. Serving size: 1 cup grits plus 1 egg