Breakfast

Slow Cooker Overnight Breakfast Casserole

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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

Instructions:

  1. 1. Cook sausage according to package directions; cut into ¼-inch slices; set aside.
  2. 2. In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
  3. 3. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
  4. 4. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
  5. 5. Repeat layers twice.
  6. 6. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
  7. 7. Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160°F.
  8. 8. Serve.

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