Sausage and Egg Grits

Name: Sausage and Egg Grits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings.
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

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

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.

Nutrition 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.

Originally published as Easy Grits Casserole in Healthy Cooking October/November 2012