• 1/2 pound turkey breakfast sausage
• 1 1/2 cups 1-percent milk
• 1 1/2 cups water
• 3/4 cup quick-cooking grits
• 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar
• 3 tablespoons minced fresh parsley leaves
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• Dash of ground red pepper
• 3 egg whites, room temperature
• Vegetable cooking spray
• 2 cups red bell pepper strips

Preheat oven to 375 F.

Cook sausage in a non-stick 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 7 minutes or until thickened, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.

Beat egg whites at high speed of a mixer until stiff peaks form. Gently stir 1/4 of the egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake for 25 minutes or until set and lightly browned.

Coat a medium nonstick skillet with cooking spray and place over medium-high heat until hot. Add bell pepper, and sauté 4 minutes or until tender; serve warm with grits casserole.