Sausage And Egg Grits

• 4 breakfast turkey sausage links, casings removed
• 1-1/2 cups egg substitute
• 1-1/4 cups whole milk, divided
• 3 cups water
• 1/8 teaspoon salt
• 1 cup quick-cooking grits
• 3/4 cup shredded reduced-fat cheddar cheese, divided
• 2 green onions, chopped
• 1/8 teaspoon pepper

1. Crumble sausage into a large skillet; cook over medium heat until no longer pink. Remove to paper towels with a slotted spoon. Whisk egg substitute and 1/4 cup milk; add to same skillet. Cook and stir until set; remove from the heat.
2. Meanwhile, in a Dutch oven, bring water, salt and remaining milk to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened.
3. Stir in half of the cheese. Add the sausage, eggs, green onions and pepper; heat through. Serve in bowls; sprinkle with remaining cheese.

turkey sausage, egg substitute, milk, water, salt, grits, cheddar cheese, green onions, pepper

Taken from www.tasteofhome.com/recipes/sausage-and-egg-grits/ (may not work)