• 3 c. chicken broth
  • 1 c. quick-cooking grits
  • 1/2 c. Southwestern egg substitute
  • 5 oz. Velveeta cheese, cubed, reduced-fat
  • 1/4 c. milk
  • 2 T. butter
  • 1 1/4 c. ham, fully cooked, cubed
  • 3 green onions, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 3/4 c. cheddar cheese, shredded (I like sharp cheddar)

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Slow Cooker Ham and Egg Grits Casserole is good enough to serve not only for Breakfast. Often make this casserole for a great Brunch! Guests will love this one! Enjoy!

  1. Bring broth to a boil in a large saucepan.
  2. Slowly stir in grits, reducing the heat to medium-low.
  3. Cover, cook for 5 minutes or until it starts to thicken, stirring occasionally. Removing from the heat.
  4. Stir a small amount of the hot grits into egg substitute, returning all to saucepan.
  5. Mix well.
  6. Combine Velveeta cheese, milk, and butter and stir into the saucepan just until the cheese is melted.
  7. Stir in ham, green onions, salt, garlic powder, pepper and red pepper flakes.
  8. Coat the sides and bottom of a 4-5 quart slow cooker with cooking spray.
  9. Transferring mixture to the slow cooker.
  10. Cover. Cook for 4 – 5 hours on Low or 2 – 2 1/2 hours on High. Half way through crocking turn the crock half way around inside the slow cooker. (NOTE: This will help from the casserole burning, as a slow cooker normally cooks hotter on one side then the other.)
  11. Sprinkle the cheddar cheese over top.
  12. Cover for 20-30 minutes before serving to melt the cheese on top.

Happy Crocking!

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Slow Cooker Ham and Cheese Grits Casserole

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