1/2 lb. (8 oz.) bulk pork sausage
2 c. frozen shredded hash brown potatoes
1 (10 oz.) can diced tomatoes and green chiles, drained
1/2 lb. (8 oz.) Velveeta cheese, cut up
6 eggs
2 tbsp. water

Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally. Top with Velveeta. Beat eggs and water with wire whisk; pour evenly over ingredients in skillet; cover. Reduce heat to low. Cook 10 to 12 minutes or until egg mixture is set in center and Velveeta is melted. Let stand, uncovered, 5 minutes before cutting into wedges to serve.

Makes 6 servings.