Slow-Cooker Overnight Breakfast Casserole

Slow-Cooker Overnight Breakfast Casserole
3.8 from 4 ratings
Wake up relaxed, refreshed, and ready to eat with this great dish from Johnsonville. Let your favorite breakfast ingredients simmer and meld together overnight and you’ll have the perfect morning meal ready whenever you wake up!
  • 24 ounce johnsonville hot and spicy breakfast sausage
  • 1 cup greens onions, chopped
  • 1 sweet red bell pepper, chopped
  • 4 ounce mild green chiles, diced
  • 1/4 cup fresh cilantro, chopped
  • 30 ounce frozen shredded hash brown potatoes
  • 1 1/2 cup cheddar cheese, shredded
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  1. Cook sausage according to package directions; cut into ΒΌ-inch slices; set aside. In a bowl, combine green onions, red pepper, chiles, 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 black 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.