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Ingredients
- 12 oz. bulk spicy pork sausage
- 5 cups frozen southern-style has browns (from 32 oz bag)
- 1 can (4.5 oz) chopped green chiles, undrained
- 3 cups shredded Colby-Monterey Jack (12 oz)
- 6 eggs
- 1 1/2 cups milk
- 1/4 tea. salt
- 1 cup salsa
Preparation
Step 1
Spray a 9x13 glass baking dish with cooling spray.
In a 10" 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 1/2 cups of the cheese.
In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover; refrigerate at least 8 hours but no longer than 12 hours.
Heat oven to 350 degrees. Bake uncovered 50-60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before cutting into squares.
Serve with salsa.