Grits and Sausage Casserole |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1/2 pound turkey breakfast sausage |
1 1/2 cups 1-percent milk |
1 1/2 cups water |
3/4 cup quick-cooking grits |
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar |
3 tablespoons minced fresh parsley leaves |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/8 teaspoon black pepper |
dash of ground red pepper |
3 egg whites, room temperature |
vegetable cooking spray |
2 cups red bell pepper strips |
Directions:
1. Preheat oven to 375 degrees F.
2. Cook sausage in a non-stick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.
3. Combine milk and water in a saucepan; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat and simmer 7 minutes or until thickened, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.
4. Beat egg whites at high speed of a mixer until stiff peaks form. Gently stir 1/4 of the egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake for 25 minutes or until set and lightly browned.
5. Coat a medium nonstick skillet with cooking spray and place over medium-high heat until hot. Add bell pepper, and saute 4 minutes or until tender; serve warm with grits.
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