Overnight Breakfast Casserole
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Ingredients
- 2 packages (12 ounces, each) Johnsonville Hot & Spicy Breakfast sausage
- 1 c. chopped green onions
- 1 sweet red bell pepper, chopped
- 1 can (4 ounces) diced mild green chilies
- 1/4 c. chopped fresh cilantro
- 1 package (30 ounces) frozen shredded hash brown potatoes
- 1 -1/2 c. shredded Cheddar cheese
- 12 eggs
- 1 c. milk
- 1/2 t. salt
- 1/8 t. pepper
Instructions
- Cook sausage according to package directions; cut into ¼-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 7-8 hours or until thermometer inserted into the center reads 160°F.
- NOTE: Do not stir.
- Much better texture if you just leave it alone and let it cook.
- Serve.
Notes
I could use ham and not have to cook anything! Total Time: 8 hr 30 min Prep: 30 min Cook: 8 hr Yield: 12 Servings
- 2 packages (12 ounces, each) Johnsonville Hot & Spicy Breakfast sausage
- 1 c. chopped green onions
- 1 sweet red bell pepper, chopped
- 1 can (4 ounces) diced mild green chilies
- 1/4 c. chopped fresh cilantro
- 1 package (30 ounces) frozen shredded hash brown potatoes
- 1 -1/2 c. shredded Cheddar cheese
- 12 eggs
- 1 c. milk
- 1/2 t. salt
- 1/8 t. pepper
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