Ingredients
Instructions
| 12 Oz. Bulk Spicy Pork Sausage |
| 5 C. Frozen Southern-Style Hash Brown Potatoes |
| 1 Can (4.5 oz.) Old El Paso chopped green chiles |
| 3 C. Shredded Colby-Monterey Jack Cheese (12 Oz.) |
| 6 Eggs |
| 1 and 1/2 Cups of Milk |
| 1/4 Tsp. Salt |
| 1 C. Salsa |
Pre heat oven to 350 degrees, spray 9"x13" glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8-10 minutes, stirring occasionally, until no longer pink. Drain on paper towel. Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles, and 1 and 1/2 cups of the cheese. Cover and refrigerate for at least 8 hours but no longer than 12 hours. Bake uncovered 50-60 minutes or until knife inserted near the center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.