Ingredients Jump to Instructions ↓

  1. 1/2 pound turkey breakfast sausage

  2. 1 1/2 cups 1-percent milk

  3. 1 1/2 cups water

  4. 3/4 cup quick-cooking grits

  5. 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar

  6. 3 tablespoons minced fresh parsley leaves

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon garlic powder

  9. 1/8 teaspoon black pepper

  10. Dash of ground red pepper

  11. 3 egg whites, room temperature

  12. Vegetable cooking spray

  13. 2 cups red bell pepper strips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F.

  2. Cook sausage in a non-stick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.

  3. Combine milk and water in a saucepan ; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat and simmer 7 minutes or until thickened, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.

  4. Beat egg whites at high speed of a mixer until stiff peaks form. Gently stir 1/4 of the egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake for 25 minutes or until set and lightly browned.

  5. Coat a medium nonstick skillet with cooking spray and place over medium-high heat until hot. Add bell pepper, and saute 4 minutes or until tender; serve warm with grits.


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