- 6 ounces chorizo
- 1 small red onion, chopped
- 3 cups frozen Southern-style hash browns
- 1 (4 ounce) can chopped green chiles, undrained
- 1 (8 ounce) package KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided
- 4 whole eggs
- 8 egg whites
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup red salsa
- Heat oven to 350 degrees F.
- Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
- Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
- Bake 25 min. or until center is set. Serve topped with salsa.