Grits-and-Sausage Casserole

Ingredients

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

Equipment

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

Directions

1. Cook sausage in a nonstick skillet over medium-high heat until browned, stirring to crumble.
2. 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 thick, stirring frequently.
4. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.
5. Beat egg whites at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray.
6. Bake at 375 for 25 minutes or until set and lightly browned.
7. Place a medium nonstick skillet over medium-high heat until hot.
8. Add bell pepper, and saut 4 minutes or until tender; serve warm with grits.