This is a great breakfast or brunch dish that you make ahead of time.  This recipe is on the mild side as I first made this when the kids were young and not particularly fond of  food that was too spicy.  You can add some jalapenos, minced or more seasonings such as a Cajun seasoning blend.

• 12 oz. bulk spicy pork sausage ( I like Bob Evans zesty hot but use a milder sausage if desired)
• 5 cups frozen southern-style hash brown potatoes (from a 32 oz. bag) – I like Potatoes O-Brien which has onions and peppers in it
• 1 can (4.5 oz.) chopped green chilies, undrained
• 3 cups colby-monterey jack cheese, shredded (12 oz.)
• 6 eggs
• 1-1/2 cups  reduced-fat milk
• 1/4 tsp. salt

Spray a 13×9-inch (3 quart) glass baking dish with cooking spray.  In a skillet, cook sausage over medium heat about 8-10 minutes, or until no longer pink;  drain.

Spread frozen potatoes in the baking dish.  Sprinkle with sausage, green chilies and 1-1/2 cups of the cheese.

In a medium bowl, beat eggs, milk and salt until well blended.  Pour over potato mixture.  Sprinkle with remaining 1-1/2 cups cheese.  Cover and refrigerate at least 8 hours or overnight.

Heat oven to 375 degrees (I increased the temperature from 350 degrees).  Bake covered for 30 minutes, then uncover and cook another 30 minutes or so or until a knife inserted near center comes out clean.  Let stand at least 10 to 15  minutes before cutting into squares.

Serve with salsa, sour cream or maybe some fresh jalapeno.