lb. breakfast sausage, browned and drained (Jimmy Dean or store brand)
(4-oz.) cans diced fire-roasted green chilies, DRAINED VERY WELL!
cup green onion, plus more for serving
cups shredded sharp cheddar cheese (divided)
cup sour cream
Slow Cooker Size:
Spray the slow cooker with non-stick spray. Place cooked sausage down in an even layer. Then sprinkle over 1 cup of cheese, green chilies and green onions. In a large bowl whisk together the eggs, sour cream, salt and pepper until smooth. Pour this mixture over the ingredients in the slow cooker. Cover and cook on HIGH for 2 hours and 15 minutes. Do not open the lid during the cooking time or you will risk the eggs not setting up correctly. After the cooking time is done add the remaining 1.5 cups of cheese and cover for about 5 minutes, or until the cheese is melted. Sprinkle with additional green onion if desired