1 can (10 oz.)RO*TEL diced tomatoes and green chiles -- drained
1/2 can (8 oz.)VELVEETA pastuerized prepared cheese product -- cut up
6 eggs
Preheat oven to 375 F. Brown sausage on mediun heat in large oven-proof skillet sprayed with cooking spray; drain. Add potatoes and tomatoes; mix well. Cook 5 minutes; stir. Top with VELVEETA.
Beat eggs and 2 Tbsp. water with wire whisk in medium bowl until blended. Pour evenly over ingredients in skillet.
Bake 20 to 25 minutes or until egg mixture is set in center and VELVEETA is melted. Remove from oven. Let stand 5 minutes before cutting into 6 wedges with a plastic spatula to serve.
Use your stove.
Prepare as directed, but do not preheat oven or place skillet in oven to bake. Instead, cover the skillet and continue to cook on stovetop on medium-low heat for 10 to 15 minutes or until egg mixture is set in center and VELVEETA is melted. Uncover let stand 5 minutes before cutting to serve as directed.
Mr Breakfast would like to thank Konnie for this recipe.
