Slow Cooker Overnight Breakfast Casserole
2 (12 ounce) packages Johnsonville® Original Breakfast Sausage
1 cup chopped green onions
1 sweet red bell pepper
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
1 cup milk
½ teaspoon salt
⅛ teaspoon pepper
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.
There are no reviews for this recipe yet, use a form below to write your review