Slow Cooker Overnight Breakfast Casserole
photo by Johnsonville Sausage
- Ready In:
- 8hrs 30mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 2 (12 ounce) packages Johnsonville Hot & Spicy Breakfast sausage
- 1 cup chopped green onion
- 1 red sweet bell pepper, chopped
- 1 (4 ounce) can diced mild green chilies
- 1⁄4 cup chopped fresh cilantro
- 1 (30 ounce) package frozen hash brown potatoes
- 1 1⁄2 cups shredded cheddar cheese
- 12 eggs
- 1 cup milk
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- 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.
- 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 160ºF.
- Serve.
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Reviews
-
I don't usually review something prior to cooking, but decided to ask some questions/add my 2 cents worth. First, I am curious, why would you use canned (or fresh) mild green chili if you are using spicy sausage? Unless it's a filler (to stretch for more folks - but only 4 oz). Just seems like you should be using chopped fresh Jalapeño or Serrano peppers since it's cooking for so long. I would also have chopped Serrano peppers for garnish. I have to wonder why the fresh cilantro is being put in at the beginning? It seems it would be really mushy/stringy/over cooked. Maybe it should be used as a garnish instead? Please don't get me wrong, I'm not bashing anyone about the recipe, just curious if my thoughts have been validated yet anyone that has cooked this .
RECIPE SUBMITTED BY
<p>Made with only premium cuts of pork and the perfect blend of spices, Johnsonville Italian Sausage is the perfect ingredient for your favorite dishes.</p>
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