Hearty Breakfast Cheese Skillet
1/2 lb. (8 oz.) turkey sausage
2 cups frozen shredded hash brown potatoes
1 can (10 oz.) Rotel diced tomatoes and green chilies, drained
1/2 lb (8 oz.) Velveeta cheese, cut up
Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes. Top with Velveeta. Beat eggs and 2 Tbsp. water with wire whisk in a medium bowl. Pour evenly over ingredients in skillet; cover. Reduce heat.
Cook 10 to 12 minutes or until egg mixture is set in center and Velveeta is melted. Uncover; let stand 5 minutes before cutting into wedges with a nonstick spatula.