Since moving South, Ben and I have been exposed to many new things. From language [y'all] to restaurants [meat and threes] to just a slower pace [though Nashville isn't quite as sloooow as other places in the South], life here is different. We love it here, but have become pretty proud of our Northern roots. Case in point: my birthday is coming up next month and I am begging Ben to get me a super sweet Indiana-shaped pendant necklace from an etsy shop. Gotta support Indiana from afar!! Though there are some areas/stereotypes of Southern culture that we don’t embrace, there is one MAJOR one that we do: the food! And what is more Southern than grits?
I actually [willingly] ate grits before moving to Nashville, but they are all over the place here, but these… oh my… THESE are the best I’ve ever had! It’s probably because they were made in the South. :) I don’t think it was the cheese that helped, do you?
This breakfast casserole is a fun alternative to the traditional potato-based breakfast casserole. The leftovers fed us breakfast [and lunch and dinner] for days, which is absolutely wonderful for busy weekday mornings. Though it seems pretty funny to call this recipe “lightened up” because it’s so indulgent, it is light compared to many recipes.
Serve this casserole with fruit, potatoes, toast, or any other traditional breakfast sides and I can guarantee you this meal will be absolutely devoured, day after day! It is so good. Enjoy!
one year ago: Lemon Cake with Lemon Curd Filling and Vanilla Cream Cheese Frosting
two years ago: Crock Pot Honey Sesame Chicken
three years ago: Sweet and Spicy Peanut Soup
Lightened Up Cheesy Sausage Grits Breakfast Casserole [adapted from South Your Mouth]
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- 2 cups water
- 2 cups low sodium chicken broth
- 1 1/4 cups quick-cooking grits
- 1 pound breakfast sausage [regular or turkey]
- 6 ounces extra sharp cheddar cheese, shredded
- 8 ounces skim milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, optional
- 5 egg whites, beaten
- 3 eggs, beaten
Preheat oven to 350 degrees.
Bring water and chicken broth to a boil in a large saucepan. Stir in grits and reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
Brown sausage in a large skillet, breaking apart with a wooden spoon to crumble. Drain well and set aside.
Add cheese, milk, butter, garlic powder, paprika, and cayenne to the grits. Stir until the cheese melts, then stir in sausage and eggs/egg whites.
Pour mixture into a 9×13 baking dish. Bake for 45-50 minutes, or until golden and bubbly. A knife inserted in the center should come out clean. Let stand 15 minutes before serving.
Time: 90 minutes [20 minutes active].
Yield: 16 servings.
Notes: 6 whole eggs can be used instead of the 5 egg whites/3 egg combo that I chose. To make ahead, prepare casserole as directed then cover and refrigerate overnight. Let rest at room temperature for 30 minutes before baking as directed above.
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