Southwest Breakfast Pot Pie

Main Ingredients:

• 2 tablespoons light olive oil
• 1 (24-ounce) package frozen hashbrown potatoes with onions and peppers
• 10 large eggs, divided
• 1 cup evaporated milk
• 1 1/2 cups Hormel® Canadian Style Bacon, diced
• 1 cup shredded Mexican cheese blend
• 1 cup milk
• 1 1/2 cups buttermilk baking mix
• 1 (4.25-ounce) can CHI-CHI'S® Diced Green Chilies, drained
• CHI-CHI's® salsa
• Sour cream

Instructions

1. 1

   Heat oven to 375°F.

2. 2

   In large skillet, heat oil. Add potatoes; sauté 10 to 15 minutes or until golden brown. Remove potatoes from skillet.

3. 3

   In medium bowl, beat together 8 eggs and the evaporated milk.

4. 4

   In same skillet, cook egg mixture over medium heat until soft scrambled.

5. 5

   In 13x9-inch baking dish, layer potato mixture, Canadian bacon, cheese and scrambled eggs.

6. 6

   In medium bowl, beat together milk and remaining 2 eggs. Stir in baking mix and chilies. Layer mixture over scrambled eggs.

7. 7

   Bake pot pie 20 to 25 minutes or until knife inserted in center comes out clean. Serve with salsa and sour cream.