Chiles Rellenos Breakfast Bake

Name: Chiles Rellenos Breakfast Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 15 servings.
Ingredients: 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

My family loves anything with a southwestern flavor, so I turned classic chiles relleno into a breakfast casserole and they became fans in an instant. —Joan Hallford, North Richland Hills, Texas

Ingredients

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

Directions

Preheat oven to 350°. 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.
Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture.
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.