Sausage and Egg Overnight Casserole



2 (12 ounce) packages breakfast sausage links
1 cup chopped green onions
1 red bell pepper, chopped
1 (4 ounce) can diced mild green chilies
¼ cup chopped fresh cilantro
1 (30 ounce) package frozen shredded hash browns
1½ cups shredded Cheddar cheese
12 eggs
1 cup milk
½ teaspoon salt
⅛ teaspoon pepper


1. Cook sausage according to package directions. Cut into small pieces and set aside.

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

3. Spray a 5 quart slow cooker with cooking spray. Layer ⅓ of the hash browns, sausage, green onion mixture, and cheese. Repeat layers twice.

4. In a large bowl, whisk the eggs, milk, salt, and pepper; pour over casserole.

5. Cover and cook on low for 7 to 8 hours.

Serves 12

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