1 pound turkey breakfast sausage
1 1/2 cups 1% low-fat milk
1 1/2 cups water
3/4 cup quick-cooking grits
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Dash of ground red pepper
3 eggs, lightly beaten
2 cups red bell pepper strips
Cook sausage in a nonstick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.
Combine milk and water in a saucepan; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat, and simmer 8 minutes or until thick, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.
Gently stir one-fourth of grits mixture into eggs, stir vigorously to keep eggs from scrambling; add egg mixture back to remaining grits, stir to fully combine. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 375° for 25-30 minutes or until set and lightly browned.
Place a medium nonstick skillet over medium-high heat until hot. Add bell pepper, and sauté 4 minutes or until tender; serve warm with grits.
--Adapted from Cooking Light magazine