Slow Cooker Overnight Breakfast Casserole

Slow Cooker Overnight Breakfast Casserole
  • 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
  • 1/4 cup chopped fresh cilantro
  • 1 (30 ounce) package 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. In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
  2. 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.
  3. Cover and cook on low for 7 to 8 hours or until thermometer inserted into the center reads 160 degrees F. Serve.

03/31/2018
Slow Cooker Overnight Breakfast Casserole, recipe PT15M PT1H 5 455 calories

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