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Add a photoServings: 6
Ingredients
- 2 c. water
- 1/2 c. quick-cooking grits uncooked
- 3 1/2 c. shredded extra-sharp Cheddar cheese
- 4 x Large eggs lightly beaten
- 1 c. lowfat milk
- 1/2 tsp dry whole thyme
- 1/8 tsp garlic pwdr
- 1 1/2 lb mild bulk sausage cooked, crumbled, and liquid removed Tomato wedges for garnish Minced fresh parsley for garnish
Directions
- Bring water to a boil, stir in grits. Return to boil; reduce heat to low, cook 4 min, stirring occasionally. Add in cheese, stirring till melted.
- Combine Large eggs, lowfat milk, thyme and garlic pwdr; stir well. Gradually stir about 1/4 warm grits mix into egg mix, add in to remaining warm mix, stirring constantly. Stir in sausage.
- Pour into a 11- by 7- by 1 1/2-inch baking pan sprayed with Pam. Cover and chill overnight.
- Bake uncovered at 350 degrees for 50 min or possibly till set. Garnish with tomato wedges and fresh parsley.
- This recipe yields 6 servings.
- Comments: This is a special breakfast for our "non-Southern" guests who have never tried grits before.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 6 servings | |
| Calories 457 | |
| Calories from Fat 306 | 67% |
| Total Fat 33.91g | 42% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.24g | |
| Cholesterol 223mg | 74% |
| Sodium 788mg | 33% |
| Potassium 405mg | 12% |
| Total Carbs 12.73g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.47g | 2% |
| Protein 23.78g | 38% |
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