Slow Cooker Overnight Breakfast Casserole

By LynnWelch

Ingredients

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

Preparation

Step 1

1. Cook sausage according to package directions; cut into ¼-inch slices; set aside.

2. In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.

3. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.

4. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.

5. Repeat layers twice.

6. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.

7. Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160°F.

8. Serve.