A Southern breakfast favorite, hominy grits form the base of this hearty egg casserole. Team it with a fresh-fruit compote and bran muffins for a terrific brunch. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray; set aside. In a large saucepan, bring water to boiling. Gradually stir in grits. Reduce heat to low. Cook, uncovered, for 5 to 7 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup of the cheese and the salt. Spread evenly in the prepared dish.

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  • Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add button and portobello mushrooms and pepper. Cook about 5 minutes or until tender and any liquid is evaporated, stirring occasionally. Add prosciutto and garlic. Cook and stir for 1 minute more. Cool slightly.

  • Add egg whites and eggs to the mushroom mixture; stir to combine. Spread over grits in dish. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 25 to 30 minutes or until heated through and egg mixture is set in center. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts

235 calories; 10 g total fat; 2 g saturated fat; 81 mg cholesterol; 571 mg sodium. 23 g carbohydrates; 2 g fiber; 2 g sugar; 17 g protein;