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.