Ingredients for Slow Cooker Overnight Breakfast Casserole
- 1 lb Johnsonville Hot & Spicy Breakfast Sausage
- 1/2 cup chopped green onions
- 1/2 cup chopped red sweet bell pepper
- 1-4 finely chopped mild green chilies (such as jalapeños)
- 1/4 cup chopped fresh cilantro
- 3 cups frozen shredded hash brown potatoes
- 1 1/2 cups shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable cooking spray
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How to Make Slow Cooker Overnight Breakfast Casserole
- Cook 1 lb Johnsonville sausage (your favorite kind!) according to package directions.
- Once cooked, let the sausage cool slightly, then cut it into 1/4-inch slices.
- In a medium bowl, combine 1/2 cup chopped green onions, 1/2 cup chopped red bell pepper, 1-4 finely chopped jalapeños (adjust to your spice preference), and 1/4 cup chopped fresh cilantro.
- Generously spray a 5-6 quart slow cooker with vegetable cooking spray.
- Layer one-third of 3 cups shredded hash browns, the cooked sausage, the green onion mixture, and 1/2 cup shredded cheddar cheese into the slow cooker.
- Repeat layers twice, ending with cheese.
- In a separate bowl, whisk together 6 large eggs, 1 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture evenly over the layered ingredients.
- Cover the slow cooker and cook on low for 7-8 hours, or until a food thermometer inserted into the center reads 160°F (71°C).
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
4g
Fat
25g
Carbs
5g