Spray a 13x9 inch glass baking dish with cooking spray.

Cook the spicy pork sausage in a 10-inch skillet over medium heat for 8-10 minutes, stirring occasionally, until no longer pink.

Drain the cooked sausage on a paper towel to remove excess grease.

Spread the frozen southern style hash brown potatoes evenly in the prepared baking dish.

Sprinkle the cooked sausage, chopped green chiles (undrained), and 1 1/2 cups of shredded Colby Monterey Jack cheese over the potatoes.

In a medium bowl, beat the eggs, milk, and salt together with a fork or wire whisk until well blended.

Pour the egg mixture evenly over the potato and sausage mixture in the baking dish.

Sprinkle the remaining 1 1/2 cups of shredded cheese evenly over the top.

Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 8 hours, but no longer than 12 hours.

Preheat the oven to 350°F (175°C).

Remove the cover from the baking dish.

Bake uncovered in the preheated oven for 50 to 60 minutes, or until a knife inserted near the center comes out clean.

Let the egg bake stand for 10 minutes before cutting.

Cut the egg bake into squares.

Serve the squares warm with salsa on the side.