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Ingredients
1/2 Pound bulk pork sausage
2 Cups frozen shredded hash brown potatoes
1 (10 oz) Can Rotel diced tomatoes & green chilies, drained
1/2 Pound Velveeta cheese, cubed
6 Eggs
Instructions
Brown sausage in large nonstick skillet over medium heat; drain; add potatoes and tomatoes; cook 5 minutes. Top with Velveeta.
Beat eggs and 2 tablespoons water with wire whisk in a medium bowl. Pour evenly over ingredients in skillet; cover. Reduce heat to low.
Cook 10 to 12 minutes or until egg mixture is set in center and Velveeta is melted. Uncover; let stand 5 minutes before cutting into wedges with a nonstick spatula.