Slow-Cooker Overnight Breakfast Casserole
Prep Time:
Cook Time:
Servings:
Ingredients
  • 24 ounce johnsonville hot and spicy breakfast sausage
  • 1 cup greens onions, chopped
  • 1 sweet red bell pepper, chopped
  • 4 ounce mild green chiles, diced
  • 1/4 cup fresh cilantro, chopped
  • 30 ounce frozen shredded hash brown potatoes
  • 1 1/2 cup cheddar cheese, shredded
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
Directions
  1. Cook sausage according to package directions; cut into ΒΌ-inch slices; set aside. In a bowl, combine green onions, red pepper, chiles, 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 black 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 F. Serve.