Spicy Egg Bake
Savoury brekkie lovers will adore the chilli kick of this that boosts the metabolism and gets you geared up for the day ahead
340g sausages, cooked and sliced
5 cups frozen hash browns
100g green chillies, chopped
3 cups Monterey Jack cheese
1½ cups milk
¼ tsp salt
1 cup salsa
1 Grease a 22cm x 23cm glass baking dish with cooking spray.
2 Spread the frozen hash browns in the bottom of the dish.
3 Sprinkle with the cooked sausages, green chillies and half the cheese.
4 In a medium bowl, beat the eggs, milk and salt with fork or balloon whisk until well blended. Pour over the potato mixture.
5 Sprinkle with remaining cheese. Cover and refrigerate for at least 8 hours but no longer than 12 hours.
6 Heat the oven to 180C.
7 Bake uncovered for 50 to 60 minutes or until knife inserted into the centre comes out clean.
8 Allow to stand for 10 minutes before cutting into squares. Serve with salsa.