1 package frozen hash browns (unthawed)
2 packages fully cooked refrigerated pork sausage breakfast links, sliced into ½ inch pieces
1 1/2 cups shredded cheddar cheese
1 ¼ cup milk
2 teaspoons chili powder
2 teaspoons salt
½ teaspoon black pepper
8 ounce jar of your favorite salsa
Place unopened bag of frozen hash browns on a work surface and press on bag to loosen potato pieces and eliminating any large chunks.
Scatter 1/3 of the frozen potatoes into a 6 quart slow cooker. In order, top with 1/3 of the sliced sausage, and 1/3 of the cheese. Repeat to make 3 layers, starting with potatoes and ending with cheese.
Whisk eggs in a large mixing bowl. Add milk, chili powder, salsa, salt, and pepper, and whisk to blend well. Slowly pour milk mixture evenly over top of potato mixture, allowing it to soak in.
Set crock pot temperature to low and cook for 6 to 7 hours, or until the sausage is golden brown and mixture is set, but still creamy.
Warm a package of flour tortilla shells for a minute in the microwave and put under a clean dish towel to keep warm. You can serve on a buffet and let people make their own or make the wraps and serve them. You may put extra toppings out if people want to add more cheese or salsa.
If you do not want to wait all day for the crock pot you can also bake in the oven at 350 degrees for 60 minutes. You may also serve as a breakfast casserole and not make wraps.
I also make one on top of the stove top that is much simpler that we call Mexican eggs. I use a package of Chorizo sausage or make my own by adding a packet of taco seasoning to a pound of sausage and fry it up. Drain off the grease and add 8 eggs and a package of graded cheddar cheese. When the eggs are done, sprinkle some green onion on top of the eggs and serve them in a rolled up, warm tortilla. Serve with a side of your favorite salsa or hot sauce.
Have a little spice in your Sunday breakfast or brunch tomorrow. This also makes a great evening meal.
Be happy and may God bless you and yours.