2 lbs breakfast pork sausage
3 cups frozen shredded hash browns thawed
2 cups shredded sharp cheddar cheese
12 large eggs
1 can cream of mushroom soup
4/3 cup evaporated milk
1 chopped onion
8-oz can chopped mild green chiles drained
Prepare and refrigerate overnight.
Remove 30 minutes before baking
Crumble sausage into large skillet and begin browning. Add chopped onion, cook and stir over medium heat till no longer pink. Drain.
Add green chilies.
Transfer to greased 9x13 baking dish.
Sprinkle with hash browns and cheese.
In a large bowl or blender, blend eggs, mushroom soup and evaporated milk. Pour over top.
COVER AND REFRIGERATE OVERNIGHT.
Remove from fridge 30 minutes before baking.
Preheat oven to 350.
Bake uncovered for 45 to 60 minutes or till set.