Melt 1 tsp butter in saucepan, add green onions and saute quickly until soft.* Set onions aside. Add milk and stock to same saucepan and bring to a boil. Slowly add grits and stir in salt. Reduce heat to medium and cook, stirring constantly for 1 minute.

Cover pan and turn burner off and let grits sit for 3 minutes. Stir grits and add 4 T butter. When butter has melted add cheeses. Re-cover and let pan sit for another few minutes. Remove cover and stir to melt and distribute cheeses.

Add green onions, garlic powder and season with salt and pepper. Beat eggs in separate bowl or measuring cup. Add a large spoonful of warm grits and stir to temper the eggs. Add eggs back to grits and stir. Add can of tomatoes and green chilies, stir again. Transfer grits to a greased baking dish, cover and refrigerate at this point for up to 24 hours if desired.

Bake grits uncovered at 350 for 45-60 minutes, or until set

*or microwave them in a bowl or measuring cup with a dab of butter for 1-2 minutes