2cupsshredded cheddar and Monterrey jack cheese blend
1 10ouncecan RO*TEL Original Diced Tomatoes and Green Chilies
To thaw the potatoes, measure out 5 cups and place in the fridge until thawed. Or to thaw quickly, place in a microwave-safe bowl. Cook on 50% for 2 minutes at a time until they are just thawed (they should still be slightly cool, you don’t want to cook the potatoes).
Use a paper towel to grease a 9x13 pan with 1 tablespoon butter.
Layer the potatoes in the bottom of the greased pan.
In a medium skillet over medium-high heat, break up the sausage and cook until the sausage is brown and cooked through. Turn off the stove and remove the pan from the heat and let the sausage cool slightly.
In a medium mixing bowl, pour in the eggs, salt, pepper, and milk. Drain the RO*TEL tomatoes and add to the mixture.
Chop the whites and greens of 3 green onions and add to the egg mixture. Then stir in the cheese.
Layer the sausage on top of the potatoes and pour the egg mixture on top, spreading it out evenly over the top. Shake the pan just a little bit so it settles in between the potatoes.
Bake at 350 for 50-60 minutes until brown and the center is no longer jiggly. (If it starts getting too brown towards the end, cover with a piece of foil). Remove from the oven and let sit for 15 minutes before serving.