12 eggs, beaten
2 cans (4 oz. each) chopped green chilies, drained
2 c. (8 oz.) Monterey Jack cheese, shredded
1 tbsp. instant grits
Dash pepper
2 cans (17 oz. each) cream style corn
2 c. (8 oz.) extra sharp cheddar cheese, shredded
1 1/2 tsp. Worcestershire sauce

In large bowl combine all ingredients; beat until well mixed. Pour into baking dish. If desired, prepare 2 batches for brunch for 24. (Can be made ahead. Cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before baking.) Preheat oven to 325 degrees. Bake 1 hour or until firm to the touch and lightly browned on top. Each recipe makes 16 servings about 230 calories each.