Slow Cooker Overnight Breakfast Casserole

By á-49038

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Ingredients

• 2 packages (12 ounces, each) 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

Details

Servings 12
Preparation time 30mins
Adapted from keyingredient.com

Preparation

Step 1

Directions

Cook sausage according to package directions; cut into ¼-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 ⅓ 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 to 8 hours or until thermometer inserted into the center reads 160 degrees Fahrenheit.

Cook sausage according to package directions; cut into ¼-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 ⅓ 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 to 8 hours or until thermometer inserted into the center reads 160 degrees Fahrenheit.