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
Sausage and Egg Grits
Sausage and Egg Grits
Prep Time
15 min
Cook Time
20 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
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 1 cup milk to a boil. Slowly stir in grits. Reduce heat; cook and stir until thickened, 5-7 minutes.
- Stir in half 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.
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