Southwestern Egg Casserole

Name: Southwestern Egg Casserole
Ingredients: 2 to 3 c. frozen hash browns, thawed; 1 lb. sausage (hot or mild), cooked and drained; 1 1/2 c. tomatoes, seeds and juice removed, then diced; 2 c. Monterey Jack cheese; 6 eggs (extra large); 1/2 c. sour cream; 1/2 c. half and half or milk; 1 (4 oz.) can green chiles, chopped; salt to taste

9 ingredients

8 steps

Ingredients

2 to 3 c. frozen hash browns, thawed
1 lb. sausage (hot or mild), cooked and drained
1 1/2 c. tomatoes, seeds and juice removed, then diced
2 c. Monterey Jack cheese
6 eggs (extra large)
1/2 c. sour cream
1/2 c. half and half or milk
1 (4 oz.) can green chiles, chopped
salt to taste

Directions

1

Preheat oven to 350°.
2

Place thawed hash browns, enough to cover bottom of 9 x 13-inch pan, between paper towel layers and gently blot any water left from thawing process.
3

Cover the bottom of a greased 9 x 13-inch pan with has browns.
4

Bake for about 10 minutes, then remove from oven.
5

Top hash browns evenly with sausage, tomatoes and cheese.
6

Whip eggs with sour cream, half and half or milk, green chiles and salt.
7

Pour over casserole.
8

Bake for 40 to 50 minutes or until egg mixture is not runny.