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
6 eggs

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.