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1
Heat oven to 400F.
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2
Place dough into ungreased 9-inch glass pie pan; unfold, pressing firmly against bottom and sides.
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3
Trim crust to 1/2 inch from edge of pan.
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4
Fold excess dough under so edge is even with edge of pie plate.
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5
Crimp or flute edge.
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6
Prick bottom and sides of dough with fork.
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7
Bake 15 minutes.
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8
Crumble sausage into 10-inch nonstick skillet.
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9
Cook, stirring occasionally, over medium-high heat until sausage is browned and no longer pink.
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10
Remove sausage to medium colander using slotted spoon; drain.
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11
Place into bowl; set aside.
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12
Add hash browns to skillet; sprinkle with salt and pepper.
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13
Cook 2-3 minutes until potatoes begin to soften.
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14
Add potatoes and green chiles to bowl with sausage; toss to combine.
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15
Reduce oven temperature to 350F.
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16
Combine half & half and eggs in bowl; beat with whisk until well mixed.
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17
Spoon half of sausage mixture into crust.
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18
Pour half of egg mixture over sausage.
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19
Layer cheese slices on top.
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20
Top cheese with remaining sausage mixture and eggs.
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21
Bake 35-40 minutes or until eggs are set and knife inserted into center comes out clean.
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22
Remove from oven; let stand 5 minutes or let cool to room temperature before serving.
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23
Cut into 6 wedges.
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24
Spoon salsa or pico de gallo over each wedge; top with chopped cilantro, if desired.
