Mexican Breakfast Skillet

• 10 ounces, weight Shredded Hash Browns, Cooked
• 1-1/2 Tablespoon Taco Seasoning
• 3/4 pounds Breakfast Sausage
• 1/2 Medium Onion, Chopped
• 6 Eggs
• 4 Egg Whites
• 1 cup Shredded Cheddar Cheese
• 2 Tablespoons Milk
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 3/4 cups Salsa

1. Heat oven to 350u0b0F and prepare baking vessel (I have a great fondness for cast iron skillets and used about an 8-9" skillet).
2. In a large bowl, toss hash browns with 1/2 tablespoon taco seasoning and pat into the baking dish.
3. In a medium skillet, cook breakfast sausage and onion over medium-high until brown (5 to 7 minutes) and drain.
4. Meanwhile, whisk eggs, egg whites, cheese, milk, salt, pepper and remaining taco seasoning mix. Stir in sausage mixture and salsa. Carefully pour over the hash browns in the baking dish.
5. Bake uncovered 35-40 minutes, or until eggs are set in center. Let stand 10 minutes before serving.

browns, sausage, onion, eggs, egg whites, cheddar cheese, milk, salt, pepper, salsa

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mexican-breakfast-skillet/ (may not work)