Grits and Sausage Casserole

Ingredients

• 1.5 cups percent milk 
• 2 cups bell pepper strips red
• 0.1 teaspoon pepper black
• 3  egg whites room temperature
• 3 tablespoons parsley leaves fresh minced
• 0.3 teaspoon garlic powder 
• 1 Dash ground pepper red
• 0.8 cup quick-cooking grits 
• 0.3 teaspoon salt 
• 3 ounces sharp cheddar shredded reduced-fat
• 0.5 pound turkey breakfast sausage 
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender

Directions

1. Preheat oven to 375 degrees F.
2. Cook sausage in a non-stick skillet over medium-high heat until browned, stirring to crumble.
3. Drain and set aside.
4. 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.
5. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.
6. 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.
7. Bake for 25 minutes or until set and lightly browned.
8. Coat a medium nonstick skillet with cooking spray and place over medium-high heat until hot.
9. Add bell pepper, and saute 4 minutes or until tender; serve warm with grits.