It’s drizzly and gray outside as I type this.  Not the best way to start the new year, but pretty typical weather for this time of year in the northwest.  I really don’t mind, it makes me want to stay all tucked in and cozy in my very messy house.

One of my new year’s resolutions, and one that I make every year, is to help my family, and in turn, myself, to eat healthier meals.  I do alright with the kids for breakfasts and lunch, but in getting them set up for the day I usually ignore myself, skipping breakfast, snacking in front of the fridge for lunch, drinking too much coffee….  if you’re a mom you probably know what I’m talking about. 

This year I started us off with my favorite breakfast casserole from the side of the quick grits box.  My recipe is slightly different as I make a vegetarian version and cut back on the fat content.

Grits and Sausage Bake

• 3 cups water
• 3/4 cup quick grits
• 1 1/2 cups grated cheddar cheese, divided
• 2/3 cup milk
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 5 drops of Tabasco sauce
• 2 vegetarian sausage patties, chopped up
• 2 eggs from happy chickens*

Preheat the oven to 350 degrees.  Grease an 8x8x2-inch baking dish.  Bring water to a boil and slowly add grits.  Lower the heat, cover and cook stirring now and then, for 6 minutes.  Add one cup cheese, milk and seasonings and stir until the cheese is melted.  Add the sausage and eggs.   Pour into baking dish.  Cook for one hour, remove from oven. Sprinkle with remaining cheese and return to oven for 5 minutes.  Let cool for 10 minutes.  Serve with six mandarin orange slices on the side  😉

* Eggs are a great source of protein but not all vegetarians eat them.  We do but we try to make sure that our eggs come from local, happy, non-caged chickens fed a vegetarian diet.