Green Chile and Egg Grits

Green Chile and Egg Grits

Made  times

"Grits with a southwest twist."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 370 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1120 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch casserole.
  2. In a saucepan, bring water to boil. Stir in grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in processed cheese, Cheddar cheese, and margarine. Season with salt, seasoned salt, hot pepper sauce, and white pepper. Stir in eggs; cook, stirring, until well blended. Stir in parsley flakes, chives, and green chiles. Pour into casserole.
  3. Bake in a preheated oven for 1 hour.



I did this just a bit differently. I used everything except the processed cheese and instead of putting the egg into the grits, I poached one and put it on top. I'm a huge grits fan and this mad...

If this is the same recipe that I tried at Jenn's brunch I rate it great! I have never eaten grits before and I'm pretty sure I wouldn't enjoy the plain variety but this dish had just the right ...

I had never eaten grits before and I have now made this recipe 4 times! I don't buy velveeta so I just used all cheddar and it's absolutely delicious!

Wonderful concept, tweaked it a bit by using fresh jalapenos, added parmesan cheese and topped with onion slices. Real stick-to-the-ribs dish, and a pleasant morning wake up.

From around the web