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Slow Cooker Overnight Breakfast Casserole Recipe
Slow Cooker Overnight Breakfast Casserole Recipe photo by Johnsonville®
TOTAL TIME: Prep: 30 min. Cook: 8 Hours
MAKES: 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 1/4-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. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
  4. Repeat layers twice.
  5. In a bowl, beat the eggs, milk, salt and pepper' pour over layered ingredients.
  6. Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160°F. Serve. Yield: 12 servings.
Originally published as Slow Cooker Overnight Breakfast Casserole in Johnsonville® Sausage 2014

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