Sausage and Egg Grits


My husband and I both enjoy grits…after living in Texas and Georgia.  Here’s a recipe that combines the eggs and sausage with your cheese grits for a delicious main dish for breakfast, brunch or breakfast for lunch or supper.  Serve it with toast or biscuits and some fruit for a delicious, quick meal any time of day.
                          Sausage and Egg Grits
  4             ounces  Pork Sausage -- crumbled
  6             large  Eggs
     1/4      cup  Skim Milk
  3             cups  Water
  1             cup  Skim Milk
  1             cup  Quick-cooking Grits
     3/4      cup  Shredded Cheddar Cheese -- divided
Crumble sausage into skillet; cook over medium heat until no longer pink.  Drain on paper towels.
Whisk eggs with milk, add to same skillet and cook until just set.
Meanwhile, in a Dutch oven, bring water and remaining milk to a boil.  Slowly stir in grits.  Reduce heat, cover and cook 4-5 minutes.
Stir in half of cheese; add the sausage, and eggs; heat through.
Serve in warmed bowls; sprinkle with remaining cheese if desired.
 Adapted from "TOH Quick and Light "
Per Serving: 324 Calories; 18g Fat (49.9% calories from fat); 16g Protein; 24g Carbohydrate; trace Dietary Fiber; 241mg Cholesterol; 314mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.
*Remember to buy quick-cooking grits, not “instant” grits for this recipe. They are also much more tasty.

2 comments:

  1. Thanks Sue, this looks very tasty and will defiantly give this a try. Love cheese grits and I usually put an egg over easy on top of mine but like your idea of eggs and sausage in them.

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    Replies
    1. We often eat plain buttered grits with our eggs, but this does make a nice change of pace.

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