Ingredients:
6 cups frozen shredded hash brown potatoes
2 cups shredded Monterey Jack or Cheddar Cheese
2 cups sausage
½ cup chopped green chilis
8 eggs or 2 cups of Egg Beaters
2 12-ounce cans evaporated milk or evaporated skim milk
¼ teaspoon salt
¼ teaspoon pepper
Preparation
- Crumble the sausage into a skillet and brown.
- Preheat oven to 350°.
- Grease two 2-quart rectangular baking dishes.
- Arrange half of the frozen hash brown potatoes evenly in the bottom of each dish.
- Sprinkle each dish with half the sausage, green chilis, and cheese.
- In a large mixing bowl beat 8 eggs until the whites and yolks are mixed or use 2 cups of Egg beaters.
- Stir the 2 cans of evaporated milk into the eggs and add ¼ teaspoon of salt and ¼ teaspoon of pepper.
- Pour half of the egg/seasoning mixture on top of other ingredients in each dish.
- Bake uncovered in a 350 degree oven for 40 to 50 minutes or until the center appears set. Let stand 5 minutes before serving.
12 servings
