Aimee Fortney's Crock Pot Grits and Easy Mexican Baked Eggs - WSMV Channel 4

Aimee Fortney's Crock Pot Grits and Easy Mexican Baked Eggs

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Weekend breakfast/brunch just got easier! Use your slow cooker for grits and bake your eggs! If you have guests or family coming over, this allows more time to visit and less hands-on prep work!

AIMEE FORTNEY'S CROCK POT GRITS

  • 4 cups water
  • 1 1/2 cups grits
  • 1/2 teaspoon sea salt or kosher salt
  • 2 tablespoons butter
  • Cheese for topping

Spray your crock pot with cooking spray. Mix water, salt and grits in the bottom of the crock pot. Add the butter then cover and cook on low overnight. (Or on high for about 2 1/2 to 3 hours.) Remove the cover, stir and add cheese, and if desired, a couple of tablespoons of heavy cream.

AIMEE FORTNEY'S EASY MEXICAN BAKED EGGS

  • 1 can of tomatoes with chilies
  • 1 can of black beans, drained and rinsed (and drained again)
  • 2 eggs (double this, easily, for more people)

In a ramekin or oven safe dish, lightly spray with cooking spray. Combine tomatoes with chilies and black beans. Pour into the bottom of the ramekins. Using the back of a spoon, hollow out a small area for your eggs. Crack your eggs into a small bowl, then pour on top of the bean mixture. Bake at 375 for 25 to 30 minutes or until the eggs are set.

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