Southwestern Egg Casserole

• 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

1. Preheat oven to 350u0b0.
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.

frozen hash browns, sausage, tomatoes, cheese, eggs, sour cream, milk, green chiles, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99624 (may not work)