Slow Cooker Overnight Breakfast Casserole

Ingredients

• 24 ounce & spicy breakfast sausage hot johnsonville®
• 4 ounce mild chilies diced green canned
• 12  eggs 
• 0.3 cup cilantro leaves fresh chopped
• 1 cup green onions chopped
• 30 ounce hash brown potatoes shredded frozen
• 1 cup milk 
• 0.1 teaspoon pepper 
• 1  bell pepper sweet red chopped
• 0.5 teaspoon salt 
• 1.5 cups cheddar cheese shredded

Equipment

• bowl
• kitchen thermometer
• slow cooker

Directions

1. 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.
2. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
3. 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.
4. Cover and cook on low for 7 to 8 hours or until thermometer inserted into the center reads 160 degrees F.
5. Serve.