Slow Cooker Overnight Breakfast Casserole

• (12 ounce) packages Johnsonville Hot & Spicy Breakfast sausage↗2
• cup chopped green onion1 cup
• red sweet bell pepper, chopped↗1
• (4 ounce) can diced mild green chilies1
• cup chopped fresh cilantro1⁄4 cup
• (30 ounce) package frozen hash brown potatoes↗1
• cups shredded cheddar cheese↗1 1⁄2 cups
• eggs↗12
• cup milk↗1 cup
• teaspoon salt↗1⁄2 teaspoon
• teaspoon pepper↗1⁄8 teaspoon

Step-by-step instructions

1. 1

   Cook sausage according to package directions; cut into 1/4-inch slices; set aside.

2. 2

   In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.

3. 3

   Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.

4. 4

   Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.

5. 5

   Repeat layers twice.

6. 6

   In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.

7. 7

   Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160ºF.

8. 8

   Serve.