Do you like sausage, eggs, cheese, and grits? Put them together, throw in as much spinach as you can manage, and you have my family's favorite Saturday morning brunch.
This is really easy to do, especially if you put the grits in your small slow cooker the night before. Put one cup of gluten-free grits in your slow cooker with 4-5 cups water (4 if you like them thicker, 5 if you like them thinner), 2 tbsp butter or margarine, and a half teaspoon of salt, and cook them overnight for about 7 hours. Stir before serving.
When you get up in the morning, brown a 1/2 pound of your favorite sausage, add several cups or more of baby spinach. Once the spinach has wilted, scramble in four eggs. Once the eggs are cooked, remove from heat and sprinkle with cheddar cheese or your favorite cheese substitute.
Once the cheese has melted, serve over a bed of grits.