Today’s Menu: Sausage and Cheddar Grits with Fried Egg and Wheat Toast
Had a light Breakfast of a Healthy Life Whole Grain English Muffin topped with Smucker’s Sugarless Blackberry Jam. After that I needed a few items from the store so I headed up to Kroger, wanted to go before the rains moved back in. Back home did a couple of loads of laundry for Mom and tided up around the house. Not much going on after that. The rain started about noon and continued the rest of the day. It’s a cool, gloomy, foggy, and rainy Saturday. For dinner tonight Breakfast! I prepared Sausage and Cheddar Grits with Fried Egg and Wheat Toast.
Came across the idea in the latest issue of Cooking Light. The original recipe and web link is at the end of the post. The original recipe makes 4 servings, I just made 1 serving. To make the dish I’ll need; Sea Salt and Pepper, 1 packet of Kroger Brand Instant Butter Flavor Grits, 1 serving Jennie – O Turkey Ground Breakfast Sausage, Sargento Reduced Fat Cheddar Cheese, 1 Medium Egg.
To prepare the dish starting with the Grits; Just followed the easy instructions. Emptied the contents of 1 package of the Grits into a bowl. Then added a 1/2 cup of boiling water. Stir and served. Can’t get much easier that! The Grits were 100 calories, 1 fat gram, and 20 net carbs.
On to preparing the Turkey Sausage. I used Jennie – O Turkey Ground Breakfast Sausage instead of Pork Sausage, cutting the calories, fat, and carbs. I used a medium size skillet that I sprayed with Pam Cooking Spray and heated on Medium Heat. When the skillet was heated I added 1 serving of the Ground Turkey Breakfast Sausage. Stirred it occasionally with a wooden spoon (to crumble any large pieces) until fully cooked, about 14 minutes. Removed the Sausage from pan with a slotted spoon and set aside. Left what little accumulated fat in pan. While I had the pan hot and sausage out I also made 3 Turkey Sausage Patties for my Breakfast tomorrow, just reheat and serve in the morning. Then took the Grits, still in the sauce pan, and stirred in the Cheese and cooked Turkey Sausage.
I then grabbed a couple of slices of Klosterman Wheat Bread and toasted them. Topped both slices with I Can’t Believe It’s Not Butter.
Returned the frying pan with fat to medium-high heat. Cracked the Egg into frying pan. Cooked until the white was set but yolk are still runny, about 3 minutes. Spooned the grits mixture into a bowl and topped with the egg.
Served it with the Buttered Toast. One delicious Breakfast/Dinner! The Sausage and Cheese Grits were incredible and topped with the Runny Sunnyside Up Egg just added to the flavor. Saved calories, fat, and carbs by using; Jennie – O Ground Turkey Breakfast Sausage, Sargento Reduced Fat Shredded Cheddar Cheese, Medium Size Egg over a Large Size Egg, and using Wheat Toast over White Bread Toast, and using I Can’t Believed It’s Not Butter over Butter without sacrificing any flavor.
Jennie – O Lean Mild Turkey Breakfast Sausage Roll
Breakfast Sausage Rolls contain less fat than regular pork sausage.
Product Features:
* Gluten Free
* 16-oz package (1 lbs)
Cooking Instructions:
SLICE:
* Remove casing and slice roll into 1/2 inch thick patties.
TO BAKE:
* Preheat oven to 400 °F.
* Spray shallow baking pan with nonstick cooking spray.
* Place patties in pan.
* Bake approximately 20 to 25 minutes.
* Always cook to well-done, 165º F. as measured by a meat thermometer.
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place patties in hot skillet.
* Turn occasionally and cook approximately 15 to 17 minutes.
* Always cook to well-done, 165º F. as measured by a meat thermometer.
Nutritional Information
Serving Size 56 g Total Carbohydrates 0 g
Calories 110 Dietary Fiber 0 g
Calories From Fat 60 Sugars 0 g
Total Fat 6.0 g Protein 14 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 6%
Sodium 570 mg Calcium 2%
Ingredients
TURKEY, SEASONING (SALT, DEXTROSE, NATURAL FLAVOR, HYDROLYZED CORN PROTEIN, BHA, BHT, CITRIC ACID), ROSEMARY EXTRACT.
http://www.jennieo.com/products/84-Lean-Mild-Turkey-Breakfast-Sausage-Roll
Sausage and Cheddar Grits with Fried Eggs
Yield: 4 Servings
Ingredients
Salt and pepper
1/2 cup stone-ground grits (white or yellow)
8 ounces bulk pork breakfast sausage (7 to 8 links)
3 ounces sharp Cheddar, coarsely shredded (3/4 cup packed)
4 large eggs
Preparation
In a medium-size saucepan over high heat, bring 2 1/2 cups water to a boil. Add salt, reduce heat to medium and slowly whisk in grits. Cook, uncovered, stirring frequently, until grits are tender and thickened, about 20 minutes.
Using a sharp paring knife, cut off ends of sausage casings. Squeeze out sausage meat and discard casings. Cook sausage in a medium-size frying pan over medium-high heat, stirring occasionally with a wooden spoon (to crumble large pieces) until fully cooked, about 5 minutes. Remove sausage from pan with a slotted spoon and set aside. Leave accumulated fat in pan.
Remove grits from heat and stir in cheese and cooked sausage.
Return frying pan with fat to medium-high heat. Carefully crack eggs into frying pan one at a time. Cook until whites are set but yolks are still runny, about 3 minutes. (For firmer yolks, flip eggs and cook for 1 minute longer.) Spoon grits mixture onto individual plates and top each serving with an egg. Serve immediately.
Nutritional Information
Calories 317
Fat 19 g
Satfat 9 g
Protein 18 g
Carbohydrate 17 g
Fiber 1 g
Cholesterol 254 mg
Sodium 847 mg
http://www.myrecipes.com/quick-and-easy/5-ingredients-or-less/sausage-cheddar-grits-fried-eggs