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.


  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.

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


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