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.