Slow-Cooker Cheese Grits & Greens with an Egg

PersonalPoints™

per serving

Total Time: 8 hr 45 min

Prep: 15 min

Cook: 8 hr 30 min

Serves: 6

Easy

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.

Ingredients:

5 sprays cooking spray
6 cups water
1½ cups uncooked corn grits
1 tsp kosher salt, or to taste
6 oz uncooked kale, baby variety, firmly packed (about 4 cups)
4 oz reduced-fat cheddar cheese, shredded
⅛ tsp black pepper, or to taste
1 cup grape tomatoes, halved
6 tbsp real bacon bits, for garnish
6 large eggs, cooked sunny-side up

Instructions

Coat the 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 the 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 cup grits plus 1 egg!