Chiles Rellenos Breakfast Bake

• 1 package (20 ounces) refrigerated shredded hash brown potatoes
• 1 can (27 to 28 ounces) whole green chiles
• 1 cup chunky salsa
• 1 pound bulk pork sausage or fresh chorizo, cooked, drained and crumbled
• 2 cups shredded Mexican cheese blend
• 6 large eggs
• 1/2 cup 2% milk
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• Optional ingredients: Warm flour tortillas (8 inches), sour cream and salsa

1. Preheat oven to 350u0b0. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, 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 additional salsa.

potatoes, green chiles, chunky salsa, pork sausage, eggs, milk, ground cumin, salt, flour tortillas

Taken from www.tasteofhome.com/recipes/chiles-rellenos-breakfast-bake/ (may not work)