Slow Cooker Cheese Grits and Greens with an Egg


We topped each serving with a poached or sunny-side up egg for a Southern breakfast you’re going to love.

Total Time 8 hr 45 min Prep 15 min Cook 8 hr 30 min Serves 6 Difficulty Easy

Point 7


  • cooking spray 5 spray(s)
  • water 6 cup(s)
  • uncooked corn grits 1½ cup(s)
  • kosher salt 1 tsp, or to taste
  • uncooked kale 6 oz, baby variety, firmly packed (about 4 c)
  • reduced-fat cheddar cheese 4 oz
  • black pepper ⅛ tsp, or to taste
  • grape tomatoes 1 cup(s), halved
  • real bacon bits 6 Tbsp, for garnish
  • egg(s) 6 large, 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 c grits plus 1 egg