Slow Cooker Overnight Breakfast Casserole
Slow Cooker Overnight Breakfast Casserole
Wake up relaxed, refreshed and ready to eat, with this great dish from Johnsonville. Let your favorite breakfast ingredients meld together overnight and you’ll have the perfect morning meal ready whenever you wake up!
Ingredients
-
2
packages
(12 ounces each) JOHNSONVILLE Vermont Maple Syrup Breakfast Sausage Links
-
1
cup
chopped green onions
-
1
medium
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 browns
-
1-1/2
cups
(6 ounces) shredded Cheddar cheese
-
12
eggs
-
1
cup
milk
-
1/2
teaspoon
salt
-
1/8
teaspoon
pepper
REVIEWS
Directions
-
Cook sausage according to package directions; cut into 3/4-inch coin-slice pieces and set aside.
-
In a bowl, combine the green onions, red pepper, chilies and cilantro; set aside.
-
Spray a 5- or 6-qt. slow cooker with cooking spray.
-
Layer a third of the hash browns, sausage, green onion mixture and cheese. Repeat layers twice.
-
In a large bowl, whisk the eggs, milk, salt and pepper; pour over casserole.
-
Cover and cook on low for 7-8 hours or until a thermometer inserted into the center reads 160°F.
