This goes out to all of us who have to continuously search for good dairy-free recipes. Our choices have always been severely limited but with the new diary alternatives coming out (milk, ice cream, cheeses, etc.) we are gaining more flexibility. This recipe can also be made by the diary consumers by using real cheese in place of the Daiya and evaporated milk in place of the Silk. But it's also very good using the non-dairy ingredients. Enjoy!
1 16-oz package of cooked breakfast sausage. I use Jimmy Dean hot
3/4 cup grits
3 cups water
2/3 cup Silk Unsweetened almond milk
1 package Daiya Shreds, Cheddar Cheese style
1 diced jalapeno (optional)
1/4 tsp garlic powder
2 large eggs (beaten)
Hot pepper sauce (to taste)
Preheat oven to 350 degrees. Grease an 8- or 9-inch casserole dish.
Bring water to boil in a medium saucepan and slowly stir in the grits. Reduce heat to low and cover. While stirring occasionally, cook for five or six minutes.
Add in 3/4 of the Daiya cheese shreds, reserving some for later. Add in Silk milk, garlic powder, jalapeno and some shakes of hot pepper sauce. Stir to melt the cheese. Add the cooked sausage and beaten eggs. Pour into prepared baking dish.
Bake for one hour. Take it out of the oven, top with the remaining Daiya cheese and bake for an additional 5 or 10 minutes until the cheese is melted. Let cool 15 minutes before serving.
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