Sausage and Egg Grits Recipe

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Sausage and Egg Grits Recipe
Sausage and Egg Grits Recipe photo by Taste of Home
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Sausage and Egg Grits Recipe

Read Reviews
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I always mix my sausage, grits and eggs together so I thought it would be great to make a casserole that did the same. It’s loaded with downhome flavor without using any butter! —Jeannine Quiller, Raleigh, North Carolina
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 4 breakfast turkey sausage links, casings removed
  • 1-1/2 cups egg substitute
  • 1-1/4 cups whole milk, divided
  • 3 cups water
  • 1/8 teaspoon salt
  • 1 cup quick-cooking grits
  • 3/4 cup shredded reduced-fat cheddar cheese, divided
  • 2 green onions, chopped
  • 1/8 teaspoon pepper

Directions

Crumble sausage into a large skillet; cook over medium heat until no longer pink. Remove to paper towels with a slotted spoon. Whisk egg substitute and 1/4 cup milk; add to same skillet. Cook and stir until set; remove from the heat.
Meanwhile, in a Dutch oven, bring water, salt and remaining milk to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened.
Stir in half of the cheese. Add the sausage, eggs, green onions and pepper; heat through. Serve in bowls; sprinkle with remaining cheese. Yield: 6 servings.
Originally published as Sausage and Egg Grits in Healthy Cooking October/November 2012, p32

Nutritional Facts

1 cup: 208 calories, 6g fat (3g saturated fat), 25mg cholesterol, 369mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

  • 4 breakfast turkey sausage links, casings removed
  • 1-1/2 cups egg substitute
  • 1-1/4 cups whole milk, divided
  • 3 cups water
  • 1/8 teaspoon salt
  • 1 cup quick-cooking grits
  • 3/4 cup shredded reduced-fat cheddar cheese, divided
  • 2 green onions, chopped
  • 1/8 teaspoon pepper
  1. Crumble sausage into a large skillet; cook over medium heat until no longer pink. Remove to paper towels with a slotted spoon. Whisk egg substitute and 1/4 cup milk; add to same skillet. Cook and stir until set; remove from the heat.
  2. Meanwhile, in a Dutch oven, bring water, salt and remaining milk to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened.
  3. Stir in half of the cheese. Add the sausage, eggs, green onions and pepper; heat through. Serve in bowls; sprinkle with remaining cheese. Yield: 6 servings.
Originally published as Sausage and Egg Grits in Healthy Cooking October/November 2012, p32

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taurus1072 User ID: 6929664 183823
Reviewed Nov. 4, 2012

"this was not good at all."

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