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Green Chile and Egg Grits

Rated as 4.77 out of 5 Stars

"Grits with a southwest twist."
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1 h 30 m servings 370
Original recipe yields 12 servings


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  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.

Nutrition Facts

Per Serving: 370 calories; 27.8 18.8 11.9 81 1120 Full nutrition

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Read all reviews 13
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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!

Cut the recipe in half and substituted cheddar cheese for parmesan. No need for the Velveeta.

Cut the butter in half. Was still great!

I used a Mexican blend of cheese only to give it a more Mexican taste. Cut the recipe in half as it was only for me but kept the two eggs. Its a great keeper for a person who enjoys their green ...

I doubled the recipe for a big crowd at Easter, but I did not double the butter! (I used real butter). It just seemed like too much butter! Everyone loved it!

Only change I made was to add pork sausage links, otherwise followed exactly. Delicious

A bit salty for my liking, next time I'd use maybe half. I also used all cheddar cheese instead of cheese product, and put in tomato, onion, and green pepper instead of canned chile (since I did...