Slow Cooker Overnight Breakfast Casserole

Wake up relaxed, refreshed and ready to eat, with this great dish from Johnsonville. Let your favorite breakfast ingredients simmer and[ meld together overnight and you'll have the perfect morning meal ready whenever you wake up!]

Total Time:
8 hr 30 min
Prep:
30 min
Cook:
8 hr

Yield:
12 Servings

Ingredients
  • 2 packages (12 ounces, each) Johnsonville Hot & Spicy Breakfast sausage
  • 1 cup chopped green onions
  • 1 sweet red bell pepper, chopped
  • 1 can (4 ounces) diced mild green chilies
  • 1/4 cup chopped fresh cilantro
  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 1 -1/2 cups shredded Cheddar cheese
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
Directions

1. Cook sausage according to package directions; cut into ¼-inch slices; set aside.

2. In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.

3. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.

4. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.

5. Repeat layers twice.

6. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.

7. Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160°F.

8. Serve.


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