Ingredients Jump to Instructions ↓

  1. 12 oz bulk spicy pork sausage

  2. 5 cups frozen southern-style hash brown potatoes (from 32-oz bag)

  3. 1 can (4 1/2 ounces) Old El Paso® chopped green chiles, undrained

  4. 3 cups shredded Colby-Monterey Jack cheese (12 oz)

  5. 6 eggs

  6. 1 1/2 cups milk

  7. 1/4 teaspoon salt

  8. 1 cup Old El Paso® Thick 'n Chunky salsa

Instructions Jump to Ingredients ↑

  1. Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.

  2. 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 and refrigerate at least 8 hours but no longer than 12 hours.

  3. Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.

  4. If you can’t find a 12-ounce package of pork sausage, you can use a 16-ounce package.

  5. No need to wait! You can bake this dish right away if you like.

  6. Warm corn bread with honey butter and a fruit salad of orange, grapefruit and mango pieces give your brunch a southwestern flair.

  7. Cubed hash brown potatoes are called “southern-style,” and shredded potatoes are called “country-style.” Either one can be used in a egg dish like this.

  8. High Altitude (3500-6500 ft)

  9. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  10. Calories 350 (Calories from Fat 180),


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