It's cabin time and visitor time in Tennessee, so I always have these ingredients on hand for a hearty breakfast at home with visitors or when we are cabin bound to the lake.
- 1 pkg - (20 oz) shredded hash brown potatoes, either refrigerated or frozen, which have been thawed slightly (add 10 minutes extra bake time if using frozen)
- 1 can - (27 to 28 oz) whole green chilies (these are hard to find in this can size in TN....I went to Food City and found them in a smaller size can and used 2 cans or you could substitute 3-4 small cans of chopped green chilies)
- 1 c - chunky salsa
- 1 lb - bulk pork sausage or chorizo, cooked, drained and crumbled (Jimmy Dean also has sausage already cooked and crumbled in a bag in the refrig section near the bacon in most stores - very handy if you or doing the cabin trip, just use one bag)
- 2 c. - shredded Mexican cheese blend or sharp cheddar
- 6 - large eggs
- 1/2 c - milk
- 1/4 tsp - ground cumin
- salt and pepper to taste
1. Preheat oven to 350 degrees. In a greased 13x9 in baking dish, layer half the potatoes; all the chilies, opened flat; all the salsa; half the sausage; and half the cheese. Cover with remaining potatoes, sausage and cheese.
2. Beat eggs and milk; add cumin, salt and pepper, pour over potato mixture.
3. Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and extra salsa.