Quick Fix

Impossibly Easy Maple Sausage Pie

Prep Time: 15 Minutes Start to Finish: 55 Minutes 6 servings

• 12 oz (from 16-oz package) bulk maple pork sausage or 1 package (12 oz) maple breakfast sausage links, casings removed
• 3 green onions, thinly sliced (white and green portions separated)
• 1 cup Original Bisquick mix
• 1 cup milk
• 3 eggs
• ½ teaspoon salt
• 1 cup shredded mozzarella or Cheddar cheese (4 oz)
• 1 tablespoon real maple syrup

1 Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray.

2 In 10-inch skillet, cook sausage and white portions of onions over medium heat 7 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Spread in pie plate.

3 In medium bowl, stir Bisquick mix, milk, eggs and salt until blended. Stir in cheese. Pour into pie plate.

4 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Drizzle with syrup; top with green portions of onions.

1 Serving: Calories 340; Total Fat 20g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 140mg; Sodium 870mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 18g Exchanges: 1½ Other Carbohydrate, ½ Medium-Fat Meat, 2 High-Fat Meat, ½ Fat Carbohydrate Choices: 1½

Festive Touch Cut the pie into small squares for a fun appetizer-size brunch option.

Smoked Gouda Grits and Egg Bake

Prep Time: 35 Minutes Start to Finish: 1 Hour 35 Minutes 8 servings

• 4 cups milk
• 1½ teaspoons salt
• 1 cup uncooked stone-ground grits
• ½ cup unsalted butter, cut into pieces
• 6 oz smoked Gouda cheese, shredded (1½ cups)
• 1 lb bulk sage pork sausage
• 10 eggs
• 1 cup whipping cream
• 2 tablespoons chopped fresh parsley
• 6 oz white Cheddar cheese, shredded (1½ cups)
• Additional chopped fresh parsley, if desired

1 In 3-quart saucepan, heat milk and salt just to boiling over medium-high heat. Gradually stir in grits. Reduce heat; cook uncovered 20 minutes, stirring frequently, until thickened. Add butter and Gouda cheese; stir until melted. Remove from heat.

2 Lightly spray 3-quart casserole with cooking spray. Pour grits mixture into casserole. Cool 20 minutes.

3 Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain on paper towels.

4 Heat oven to 350°F. In large bowl, slightly beat eggs with whisk; stir in whipping cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage. Pour over grits mixture. Top with remaining ½ cup Cheddar cheese.

5 Bake uncovered 35 to 40 minutes or until set and edges are lightly browned. Sprinkle with additional parsley.

1 Serving: Calories 770; Total Fat 59g (Saturated Fat 30g, Trans Fat 0g); Cholesterol 0mg; Sodium 1260mg; Total Carbohydrate 26g (Dietary Fiber 0g); Protein 33g Exchanges: 1 Starch, ½ Low-Fat Milk, 1 Medium-Fat Meat, 2½ High-Fat Meat, 6 Fat Carbohydrate Choices: 1½

Festive Touch You can bake this casserole in 8 (12-oz) individual casserole dishes. Make as directed except: in Step 2, divide grits mixture evenly among casserole dishes. Cool 10 minutes. In Step 4, divide egg mixture evenly over grits in casseroles. Bake 15 to 20 minutes.