Slow Cooker Overnight Breakfast Casserole

Directions

Ingredients :

2 (12 ounce) packages Johnsonville® Original Breakfast Sausage

1 cup chopped green onions

1 sweet red bell pepper

chopped

1 (4 ounce) can diced mild green chilies

¼ cup chopped fresh cilantro

1 (30 ounce) package frozen shredded hash brown potatoes

1 ½ cups shredded Cheddar cheese

12 eggs

1 cup milk

½ teaspoon salt

⅛ teaspoon pepper

Methods :

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 to 8 hours or until thermometer inserted into the center reads 160 degrees F. Serve.