Ingredients
1
lb bulk pork chorizo sausage
1
bag (20 oz) refrigerated Southwest-style shredded hash browns (about 4 1/2 cups)
2
cups shredded sharp Cheddar cheese (8 oz)
1
can (4.5 oz) Old El Paso™ chopped green chiles
3/4
cup sliced green onions
8
eggs
1 3/4
cups milk
1/4
teaspoon salt
1/4
teaspoon pepper
Chopped fresh cilantro, salsa, sour cream, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook chorizo over medium heat 7 to 9 minutes, stirring occasionally, until cooked through; drain. Layer half of the hash browns in baking dish. Add 1 1/2 cups of the cheese, the cooked chorizo, green chiles, 1/2 cup of the green onions and remaining hash browns.
In large bowl, beat eggs, milk, salt and pepper with whisk until mixed well. Pour over hash browns; top with remaining 1/2 cup cheese.
Bake uncovered 50 to 55 minutes or until golden brown and center is just set. Let stand 15 minutes; top with remaining sliced green onions before serving. Serve with remaining ingredients.
