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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Itâs loaded with downhome flavor without using any butter! âJeannine Quiller, Raleigh, North Carolina Ingredients:
4 ounces 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:
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.
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