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. Cook sausage according to package directions; cut into ¼-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.
- 4. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
- 5. Repeat layers twice.
- 6. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
- 7. Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160°F.
- 8. Serve.
No Comments