2 cups frozen hash browns
1 pound sausage, browned and drained
8 oz. shredded cheddar cheese
10 eggs
1/2 cup milk
2 oz. green chilis, chopped
2 tablespoons minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
Spray large crock pot with non-stick cooking spray. Place hash browns onto the bottom. Layer on top half of the cooked sausage and half of the cheese. Repeat. In large bowl, whisk together eggs, milk, green chilis, onion, salt, and pepper. Drizzle over top of sausage and cheese layers. Cook on low for 6-7 hours or until eggs are set. Serve with salsa. Serves 6-8.
