If you love cheese with a hint of spice, this cheesy fire-roasted hatch chile eggs and grits will make you hungry. Top these cheese grits with eggs, chives, and jalapeños for a spicy treat. Enjoy this easy grits and eggs breakfast in just 20 minutes!!
Today, I will show you how to make cheesy grits and eggs for breakfast.
Most mornings are so rushed that we don't have time for a delicious, hearty breakfast. Now that it is summer, mornings are more relaxed. We have time to get back to basics and enjoy a meal together.
The star of this cheese grits recipe is the fire-roasted hatch chiles. I am on the tail end of using the hatch chiles I fire-roasted a few months ago. I fire-roasted them in bulk and then froze the extras. I love their spicy, peppery flavor.
Get ready for more spice with this delicious Hatch Chile Hummus recipe.
Why Make This:
This recipe is something I used to enjoy quite a bit when I lived in Austin. It makes a delicious breakfast. Grits are probably a Southern thing, but combined with the flavors of spicy roasted chiles, it has a special Texan flare!
These grits and eggs are so easy to make; you can make this recipe in under 20 minutes!
- Grits - I like to use a more coarse grind for my grits. It adds texture to the creaminess.
- Cheese - you can use any cheese. I love to use fresh mozzarella because it melts beautifully and lends to a creamy flavor. Cheddar cheese also works really well to make cheddar grits.
- Hatch green chiles - you can use freshly roasted or canned green chiles.
If you are new to hatch chiles or want to watch my video on how to fire roast hatch chiles, you will want to read all of my hatch chile tips and tricks.
Recipe step-by-step directions:
Making grits stovetop is easy!!
Step 1: Cook the grits according to the package.
Step 2: When they are almost ready, add milk, hatch chiles, and cheese. Cook the cheese grits on low heat for 10 minutes until the milk is cooked and melted throughout.
Fun Swap: If you don't have hatch chiles or a can of green chiles, you can dice jalapeño to make jalapeño cheese grits.
Step 3: Fry your eggs sunnyside down so the yolk can be broken over the cooked grits.
Step 4: Add some of the cheesy grits onto your plate. Use a spatula to move a sunny-side-up fried egg on top of the cooked grits and garnish with fresh chives and jalapeño.
Tips and Recipe FAQ:
Cheese grits are made of ground cornmeal, milk, and cheese.
I love adding the roasted hatch chiles, but you can add bacon, sausage, different cheese flavors, corn kernels, etc. The sky is the limit on ways to add fun and flavor to your grits.
Stone ground grits are cooked at 4:1 with water, so 1 cup grits to 4 cups water.
These grits will last up to 4 days in an air-tight container in the refrigerator.
The main difference between grits and polenta is the texture. Polenta is made with a more coarse grind of corn. Polenta is made with white corn or hominy, and polenta is made with yellow corn
More Gluten Free Breakfast Recipes:
- Ground Turkey Chili Shakshuka
- Gluten Free Buckwheat Pancakes
- Gluten Free Ricotta Stuffed French Toast
- Easy Gluten Free Bagels
Roasted Hatch Chile Cheese Grits and Eggs
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- grits * see note
- 1 package fresh mozzarella cheese * see note
- ¼ cup roasted hatch chiles * see note
- ¾ cup milk
- 4 large eggs
- 1 tablespoon olive oil
- fresh chives
- salt/pepper to taste
- In a pot, cook the grits according to package instructions. (I used 1 cup grits to 3 cups water with ½ teaspoon salt.) Different brands require different ratios so definitely check the package.
- When the grits are almost done, add milk, chiles and cheese.
- Cook an additional 10 minutes until the cheese is melted throughout the grits.
- In a frying pan, add oil and allow the pan to heat up.
- Cook 4 fried eggs, sunny side up.
- Use salt and pepper to taste.
- Spread grits on a plate and top with an egg.
- Sprinkle chives on top.
- Serve hot.
- You can use fresh mozzarella cheese as I did, or cheddar cheese. Both taste delicious with the chile flavors.
- Use freshly fire-roasted hatch chiles or canned green chiles. If you don't have either you can add some finely diced jalapeños.
- I like to use coarse grits, but you can use a finer grind if you like a smoother texture.
- These grits will keep up to 4 days in the refrigerator. Store in an air-tight container.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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