Breakfast Pot Pie

1 LITTLE SIZZLERS® pork sausage links (12-ounce) package
1 (24-ounce) package frozen hashbrown potatoes with onions and peppers
10 eggs
1 cup evaporated milk
1 cup shredded Mexican cheese
1 1/2 cups buttermilk baking mix
1 cup milk
1 CHI-CHI'S® Diced Green Chilies (4.25-ounce) jar
CHI-CHI'S® Salsa
Sour cream

Heat oven to 375F.

Cook sausage according to package directions; drain and reserve 2 tablespoons drippings. In the same pan, add potatoes and cook 10 to 15 minutes, until golden brown; set aside.

Beat together 8 eggs and evaporated milk. Cook, over medium heat, until soft scrambled. In a 9x13-inch pan, layer potato mixture, sausage, cheese, and scrambled eggs.

In medium bowl, beat together milk and remaining eggs. Stir in baking mix and green chilies; mix until well blended. Place mixture on top of eggs.

Bake 20-25 minutes or until knife inserted in the center comes out clean. Serve with salsa and sour cream on the side.

Servings: 12
Source: Hormel Foods