Breakfast Pot Pie

Main Ingredients:

• 10 large eggs, divided
• 1 cup evaporated milk
• 1 (12-ounce) package Little Sizzlers® Sausage Links
• 1 (24-ounce) package frozen hashbrown potatoes with onions and peppers
• 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
• CHI-CHI'S® thick & chunky salsa medium
• Sour cream

Instructions

1. 1

   Heat oven to 375°F. Lightly grease 13x9-inch baking dish.

2. 2

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

3. 3

   In large skillet, cook sausage according to package directions; drain, reserving 2 tablespoons drippings.

4. 4

   In same skillet, cook 1 tablespoon reserved drippings and the hashbrowns, turning once, 10 to 15 minutes or until golden brown. Remove from skillet. Reduce heat to medium.

5. 5

   In same skillet, heat remaining 1 tablespoon reserved drippings. Add egg mixture; cook, stirring frequently, 6 to 8 minutes or until soft scrambled.

6. 6

   In baking dish, layer hashbrowns, sausage, cheese and scrambled eggs.

7. 7

   In medium bowl, beat milk and remaining 2 eggs. Stir in baking mix and chilies; mix until well blended. Spoon over scrambled eggs.

8. 8

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