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


  • 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


  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

Reviews for Slow Cooker Overnight Breakfast Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT