Tex-Mex Sausage and Egg Bake

This is the recipe for the sausage potato bake I made yesterday for the girls muffin tins. It came from my Betty Crocker Brunch Magazine (that I just love!). I used country-style potatoes, mozzarella cheese and I didn't refrigerate like it says to. I also baked it a little longer so the cheese would get kinda crisp. My hubby likes it that way. Hope you like it!

Tex-Mex Sausage and Egg Bake
serves 8

12 oz bulk spicy pork sausage
5 cups frozen southern style hash brown potatoes (from 32-oz bag)
1 can (4.5 oz) Old El Paso chopped green chiles, undrained
3 cups shredded Colby-Monterey Jack cheese (12 oz)
6 eggs
1 1/2 cups milk
1/4 teaspoon salt
1 cup Old El Paso Thick 'n Chunky salsa

1. Spray 13x9-inch (3 quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8-10 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; refrigerate at least 8 hours but no longer than 12 hours.

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