Sausage and Egg Grits

Total Time:Prep: 15 min. Cook: 20 min.

Recipe by Jeannine Quiller, Raleigh, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2023

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

TEST KITCHEN APPROVED

Sausage and Egg Grits

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Yield:6 servings
Prep:15 min
Cook:20 min
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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
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Directions

  1. 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. 2
    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.
  3. 3
    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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