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Slow Cooker Overnight Breakfast Casserole

Butte, MT, United States / KBOW
Dec 23, 2019 | 9:39 AM


Slow Cooker Overnight Breakfast Casserole

Ingredients

  • 2 packages (12 ounces each) JOHNSONVILLE Vermont Maple Breakfast Sausage Links
  • 1 cup chopped green onions
  • 1 medium 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 browns
  • 1-1/2 cups (6 ounces) 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 small pieces and set aside.
  2. In a bowl, combine the green onions, red pepper, chilies and cilantro; set aside.
  3. Spray a 5- or 6-qt. slow cooker with cooking spray.
  4. Layer a third of the hash browns, sausage, green onion mixture and cheese. Repeat layers twice.
  5. In a large bowl, whisk the eggs, milk, salt and pepper; pour over casserole.
  6. Cover and cook on low for 7-8 hours or until a thermometer inserted into the center reads 160F