SLOW COOKER OVERNIGHT BREAKFAST CASSEROLE

Slow Cooker Overnight Breakfast Casserole image

Provided by Johnsonville Sausage

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 11

2 (12 ounce) packages Johnsonville Hot & Spicy Breakfast sausage
1 cup chopped green onion
1 red sweet bell pepper, chopped
1 (4 ounce) can diced mild green chilies
1/4 cup chopped fresh cilantro
1 (30 ounce) package frozen hash brown potatoes
1 1/2 cups shredded cheddar cheese
12 eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook sausage according to package directions; cut into 1/4-inch slices; set aside.
In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
Repeat layers twice.
In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160ºF.
Serve.

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