Slow Cooker Cheesy Grits Inspired by Another Broken Egg City Grits

Slow Cooker Cheesy Grits Inspired by Another Broken Egg’s City Grits are the kind of comfort food that makes brunch unforgettable.

If you’ve ever had brunch at Another Broken Egg Café, they’re City Grits are legendary for a reason: creamy, smoky, cheesy, and topped with bright fresh flavors. One bite, and you realize this is more than just grits — it’s comfort food elevated.

I first tried Another Broken Egg city grits on a bachelorette trip to New Orleans. My city didn’t have a location yet, so ordering a classic southern dish felt like a must-try.

Between late nights on Bourbon Street and strong coffee the next morning, that bowl of cheesy grits hit the spot in a way only Southern comfort food can.

When I came home, I couldn’t stop thinking about them and since I couldn’t hop a flight every time the craving hit, I decided to recreate them at home.

The original City Grits are made with butter, milk, and cream — rich, indulgent, and worth every bite.

This slow cooker version captures everything I love about the restaurant version but with a busy lifestyle twist: set it and forget it.

It keeps that flavor profile but makes it practical: a slow cooker method that still delivers creamy, smoky perfection while you live your life.

If you’re someone like me who wants brunch-level comfort without the hassle, this recipe is for you.

Why Slow Cooker Cheesy Grits Work for Real Life

Life is busy. Between work, kids, and all the little things that fill up a day, cooking breakfast often falls to the bottom of the list.

But breakfast is also the meal that sets the tone for everything else — when you start with something warm and nourishing, you’re already a step ahead.

Here’s why this recipe fits into real life:

• Set it and forget it. Add the ingredients, set your slow cooker, and walk away. Hours later, you have perfectly creamy grits.
• Minimal prep. A handful of pantry staples and some cheese are all you need.
• Flexible. Dress them up with toppings for brunch guests or enjoy them plain as a quick weekday breakfast.
• Meal-prep friendly. Store leftovers and reheat with ease. It’s like having brunch on demand all week.

The Secret: Smoked Gouda

Another Broken Egg’s grits stand out because of their flavor depth. The secret is smoked Gouda. It melts beautifully and gives the grits a subtle smoky richness you just can’t get from plain cheddar.

If you can’t find smoked Gouda, a blend of sharp cheddar and mild Gouda works, or you can use Havarti or Monterey Jack for a creamier base.

Slow Cooker Cheesy Grits (Another Broken Egg City Grits Copycat Recipe)

Ingredients (6–8 servings)

• 1 ½ cups stone-ground grits (not instant)
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 2 cups milk or half-and-half (the original recipe uses whole milk)
• 2 Tbsp finely diced onion (or ½ tsp onion powder)
• 1 tsp minced garlic (or ½ tsp garlic powder)
• ½ tsp salt (adjust to taste — broths vary)
• 2 cups shredded smoked Gouda (or a mix of Gouda + cheddar)
• 2 Tbsp butter (added after grits have cooked)
• Black pepper, to taste
• Optional toppings: diced tomato, sliced green onion, cooked bacon

Instructions

1. Prep the slow cooker. Lightly grease the insert with butter or cooking spray.
2. Sauté aromatics (optional but recommended). In a small skillet, sauté diced onion and minced garlic in 1 tsp butter over medium heat for 2–3 minutes, until fragrant.
3. Add the base. Transfer aromatics to the slow cooker. Add grits, broth, milk or half-and-half, and salt. Stir well.
4. Cook. Cover and cook on LOW for 6–7 hours, stirring once or twice if you’re nearby. If you’re short on time, you can cook the grits on HIGH for 3–3½ hours, stirring once halfway if you can.
5. Finish. Just before serving, stir in shredded smoked Gouda and the remaining butter until melted and smooth. Add black pepper to taste.
6. Serve. Ladle into bowls and top with tomato, scallions, and bacon if desired.

Troubleshooting & Texture Tips

Grits can behave differently depending on your slow cooker. Here’s what to expect:

• The mixture will look very soupy at the beginning — totally normal.
  Stone-ground grits absorb liquid slowly, and they tighten up a lot during cooking.
• If your slow cooker seals tightly, the grits may need a little extra time to thicken.
  You can remove the lid for the last 20–30 minutes to help excess moisture cook off.
• If the grits are still too thin at the end:
  • Let them cook uncovered for 20–30 minutes, or
  • Stir in ¼ cup extra grits and cook another 20–30 minutes, or
  • Warm them on the stovetop for 10 minutes to thicken quickly.

Make-Ahead, Storage & Reheating Tips

One of my favorite things about this recipe is how well it stores. You don’t need to eat all six servings in one morning.

• Fridge: Store in an airtight container for up to 4 days.
• Reheating: Grits thicken as they sit. To reheat, stir in a splash of broth, milk, or water and warm on the stovetop or in the microwave until creamy again.
• Freezer: Yes, you can freeze cheesy grits! Portion into freezer-safe containers, thaw overnight in the fridge, and reheat with extra liquid.

Healthy Swaps (Without Sacrificing Flavor)

If you love the comfort but want to lighten things up, here are some easy tweaks:

• Lighter cheese. Use half smoked Gouda and half sharp cheddar for bold flavor with less fat.
• Vegetarian option. Use vegetable broth and skip the bacon.
• Dairy-free. Try a cashew-based cheese alternative or dairy-free shredded cheese that melts well.
• Protein boost. Stir in collagen peptides or top with a fried egg.
• Extra veggies. Fold in spinach, mushrooms, or zucchini at the end for added nutrients.

Stovetop vs. Slow Cooker

Traditional cheese grits are often made on the stovetop. While delicious, they require frequent stirring and can burn if you get distracted.

At Another Broken Egg Café, the original City Grits are made the traditional way. The dish is simmered slowly on the stove and stirred for 35–45 minutes to build that rich, silky texture.

It’s worth it if you love the ritual, but for most of us, mornings don’t come with that kind of time.

The slow cooker version eliminates the stress. You get all the creaminess with none of the hovering. For busy mornings (or even for hosting brunch), the crockpot is the hands-down winner.

How to Serve These Cheesy Grits

These grits are versatile. You can keep them simple or build them into a brunch spread. Here are some of my favorite pairings:

• With a fried or poached egg on top
• Alongside avocado and sautéed greens
• With fresh fruit on the side for balance
• As part of a brunch buffet with mimosas and coffee

Optional toppings like bacon, tomato, and scallions add a restaurant feel, but the grits are just as delicious plain.

Are Slow Cooker Cheesy Grits Healthy?

Cheesy grits definitely fall into the comfort food category — creamy, rich, and filling. But like most comfort foods, the answer to “are they healthy?” depends on how they’re made and how often you enjoy them.

Nutritional positives:

• Whole-grain grits (stone-ground) provide some fiber and B-vitamins, especially compared to instant grits which are more processed.
• Protein & calcium from the cheese and optional toppings like eggs make the dish more satisfying.
• Versatility for add-ins. You can stir in veggies like spinach, mushrooms, or zucchini to boost nutrients, or add a fried egg for extra protein.

Considerations:

• Traditional cheesy grits are higher in saturated fat and sodium, especially if made with full-fat cheese and bacon.
• Portion size matters — a small bowl alongside fruit or greens can be part of a balanced breakfast, but a giant serving may feel heavy.
• Choosing vegetable broth instead of chicken broth can reduce sodium, and blending smoked Gouda with a lighter cheese cuts calories without losing flavor.

Healthy Swaps for Cheesy Grits:

• Use stone-ground grits for more fiber and nutrients.
• Swap part of the smoked Gouda for sharp cheddar or a reduced-fat cheese.
• Cook with vegetable broth instead of chicken broth for a lower-sodium option.
• Add veggies like spinach, mushrooms, or zucchini at the end.
• Top with a fried egg or avocado instead of bacon for a lighter, nutrient-dense boost.

Bottom line:
Cheesy grits aren’t a superfood, but they can be a nourishing, balanced part of a weekend brunch if you use stone-ground grits, lighten the cheese a bit, and add veggies or lean protein. They’re filling, comforting, and satisfying — which also makes them less likely to leave you reaching for snacks an hour later.

A Comfort Food Ritual

Breakfast and brunch have always been my favorite parts of the day. A big mug of coffee, something savory, and a few quiet minutes before everything else starts

When I make a batch on Sunday, I know I’ll have a few mornings covered. It’s comfort food that fits into real life — cozy, filling, and nourishing, without requiring an entire morning in the kitchen.

So next time you’re craving brunch at home, skip the takeout and let your slow cooker work its magic.

These Slow Cooker Cheesy Grits Inspired by Another Broken Egg’s City Grits might just become your new go-to comfort food.

FAQs

Can I use instant grits?
You can, but the texture won’t be the same. Stone-ground grits hold up better in the slow cooker and deliver that authentic Southern comfort feel.

What if I can’t find smoked Gouda?
Use a mix of sharp cheddar and regular Gouda, or even Monterey Jack. The key is a good melting cheese with some richness.

How can I make them spicier?
Stir in diced jalapeños, a dash of hot sauce, or top with chili flakes.

Do they reheat well?
Yes! Just add a splash of broth or milk to loosen them up and they’ll be creamy again.

Can I make them overnight?
Yes — if your slow cooker has a timer. Set them up before bed, and you’ll wake up to brunch.

Slow Cooker Cheesy Grits (Another Broken Egg City Grits Copycat Recipe)

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Slow Cooker Cheesy Grits inspired by Another Broken Egg’s City Grits. Creamy, smoky, and perfectly comforting an made with stone-ground grits and smoked Gouda. This hands-off brunch recipe is an easy weekend treat that feels like dining out, but without the wait or cost.

• Author: Stephanie Maupin
• Prep Time: 5 minutes
• Cook Time: 6 hours
• Total Time: 6-7 hours
• Yield: 6 about 1 cup cooked grits each
• Category: Breakfast, brunch
• Cuisine: American

Ingredients

• 1 ½ cups stone-ground grits (not instant)

• 4 cups chicken broth (or vegetable broth for vegetarian)

• 2 cups milk or half-and-half (the original recipe uses whole milk)

• 2 Tbsp finely diced onion (or ½ tsp onion powder)

• 1 tsp minced garlic (or ½ tsp garlic powder)

• ½ tsp salt (adjust to taste — broths vary)

• 2 cups shredded smoked Gouda (or a mix of Gouda + cheddar)

• 2 Tbsp butter (added after grits have cooked)

• Black pepper, to taste
• Optional toppings: diced tomato, sliced green onion, cooked bacon

Instructions

1. Prep the slow cooker. Lightly grease the insert with butter or cooking spray.

2. Sauté onions and garlic (optional but recommended). In a small skillet, sauté diced onion and minced garlic in 1 tsp butter over medium heat for 2–3 minutes, until fragrant.

3. Add the base. Transfer onions and garlic to the slow cooker. Add grits, broth, milk or half-and-half, and salt. Stir well.

4. Cook. Cover and cook on LOW for 6–7 hours (or high 3-31/2 hours), stirring once or twice if you’re nearby.

5. Finish. Just before serving, stir in shredded smoked Gouda and the remaining butter until melted and smooth. Add black pepper to taste.

6. Serve. Ladle into bowls and top with tomato, scallions, and bacon if desired.

Notes

• Bacon (optional): The restaurant version is topped with baked bacon, diced tomato, and green onions. I don’t usually include bacon since it adds unnecessary saturated fat, but if you want to recreate the full “City Grits” style: bake strips of bacon at 400°F for 15–18 minutes until crisp, then crumble and sprinkle on top just before serving.

• Cheese swaps: Smoked Gouda gives these grits their signature flavor, but a mix of Gouda and sharp cheddar (or even Havarti) also works.

• Vegetarian version: Use vegetable broth instead of chicken broth.

• Meal prep: Store leftovers in the fridge up to 4 days. Add a splash of milk or broth when reheating to bring them back to creamy.

• Freezer-friendly: Portion into containers, freeze, and thaw overnight in the fridge before reheating.

• Healthy add-ins: Stir in spinach, mushrooms, or zucchini at the end of cooking for extra nutrients. A fried egg or avocado on top makes a protein-rich finish.

For a true Another Broken Egg Café flavor, this blend of broth, milk, and a little butter gets you closer to the rich, silky texture of their original stovetop City Grits, minus the 40 minutes of stirring.