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- Slow Cooker Overnight Breakfast Casserole
-
- 2 Packages Johnsonville Hot & Spicy Breakfast Sausage (12 ounces each)
- 1 Cup Chopped Green Onions
- 1 Sweet Red Bell Pepper, Chopped
- 1 Can Diced Mild Green Chilies (4 ounces)
- 1/4 Cup Fresh Cilanto, Chopped
- 1 Package Frozen Shredded Hash Brown Potatoes (30 ounces)
- 1-1/2 Cups Shredded Cheddar Cheese
- 12 Eggs
- 1 Cup Milk
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- Directions
- Cook sausage according to package directions; cut into ¼-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 7-8 hours or until thermometer inserted into the center reads 160°F. Serve
- Provided by:
- By April M. Carrell, Farm Bureau Financial Services
Where You Can Buy Ingredients:
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