Idaho Breakfast Skillet

1/2 lb pork sausage
2 cups frozen hash brown potatoes
1 (10 oz) can diced tomatoes with mild green chilies, drained
1/2 lb Velveeta cheese, product cut up
6 eggs, beaten
2 tablespoons milk or water
salt & pepper

1. Brown sausage in large nonstick skillet on medium heat.
2. Drain.
3. Add potatoes and tomatoes, cook 5 minutes or until the potatoes are browned.
4. Top with Velveeta.
5. Mix eggs and milk; pour evenly over ingredients in skillet; cover.
6. Reduce heat to Low.
7. Cook 10 to 12 minutes or until eggs are set and cheese is melted.
8. Let stand, uncovered, 5 minutes before cutting into wedges to serve.

Serve with salsa.