Tex-Mex sausage and egg bake

 

                For a lovely brunch, serve with warm cornbread with honey butter and a fruit salad.

Makes 10 servings

• 12 oz bulk spicy pork sausage
• 5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
• 1 can (4.5 oz) chopped green chiles, undrained
• 3 cups shredded Colby-Monteray Jack cheese
• 6 eggs
• 1½ cups milk
• ¼ teaspoon salt
• 1 cup chunky-style salsa
• Sour cream, if desired

1. Heat oven to 350F (180C) ; spray 13 x 9-inch glass baking dish with cooking spray.
2. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink ; drain on paper towel.
3. Spread frozen potatoes in baking dish ; sprinkle with sausage, green chiles and 1½ cups of the cheese.
4. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended ; pour over mixture.
5. Sprinkle with remaining 1½ cups cheese.
6. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean ; let stand 10 minutes before serving.
7. Cut into squares ; serve with salsa and sour cream.

BON APPÉTIT