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Sausage and Egg Grits

 Sausage and Egg Grits
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
6 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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.

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Sausage and Egg Grits (continued)

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