Slow Cooker Overnight Breakfast Casserole

Ingredients

• 2 24-ounce packages Johnsonville Vermont maple or original breakfast sausage links
• 1 cup green onions, chopped
• 1 medium red bell pepper, chopped
• 1 4-ounce can diced mild green chilies
• 1/4 cup fresh cilantro, chopped
• 1 30-ounce package frozen shredded hash browns
• 1 1/2 cups shredded cheddar cheese
• 12 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation

1. Cook sausage according to package directions; cut into 1/2-inch pieces and set aside.
2. In a bowl, combine green onions, bell pepper, chilies and cilantro; set aside.
3. Spray a 5- or 6-quart slow cooker with cooking spray. Layer a third of hash browns, sausage, green onion mixture and cheese. Repeat layers twice.
4. In large bowl, whisk eggs, milk, salt and pepper; pour over casserole.
5. Cover and cook on low for 7 to 8 hours or until a thermometer inserted into the center reads 160°F.

Serves

Servings 12

Source

Johnsonville

© 2013 All rights reserved.