Slow Cooker Overnight Breakfast Casserole

Ingredients

• 2 (12 ounce) packages Johnsonville Original Breakfast Sausage
• 1 cup chopped green onions
• 1 sweet red bell pepper, chopped
• 1 (4 ounce) can diced mild green chilies
• 1/4 cup chopped fresh cilantro
• 1 (30 ounce) package frozen shredded 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 to 8 hours or until thermometer inserted into the center reads 160 degrees F. Serve.