Slow Cooker Overnight Breakfast Casserole recipe
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Ingredients
- 2 (12 ounce) packages Johnsonville® Original Breakfast Sausage 1 cup chopped green onions 1 sweet red bell pepper, chopped 1 (4 ounce) can diced mild green chilies ¼ cup chopped fresh cilantro 1 (30 ounce) package frozen shredded hash brown potatoes 1 ½ cups shredded Cheddar cheese 12 eggs 1 cup milk ½ teaspoon salt ⅛ teaspoon pepper
Nutrition Info
- 389 caloriescarbohydrate: 17.9 gcholesterol: 238.5 mgfat: 28.9 gfiber: 1.6 gprotein: 23.6 gsaturatedFat: 11.7 gservingSize: -sodium: 1026 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Overnight Breakfast Casserole
Directions
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Cook sausage according to package directions, cut into 1/4-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 to 8 hours or until thermometer inserted into the center reads 160 degrees F. Serve.