Chiles Rellenos Breakfast Bake Recipe: How to Make It

Ingredients

• 1 package (20 ounces) refrigerated shredded hash brown potatoes
• 1 can (27 to 28 ounces) whole green chiles, opened flat
• 1 cup chunky salsa
• 1 pound bulk pork sausage or fresh chorizo, cooked, drained and crumbled
• 2 cups shredded Mexican cheese blend
• 6 large eggs
• 1/2 cup 2% milk
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• Optional: Warmed flour tortillas (8 inches), sour cream and additional salsa