Slow Cooker Overnight Breakfast Casserole

Ingredients

• 2 packages (12 ounces each) JOHNSONVILLE® Vermont Maple Break
• 1 cup chopped green onions
• 1 medium red bell pepper chopped
• 1 can (4 ounces) diced mild green chilies
• 1/4 cup chopped fresh cilantro
• 1 package (30 ounces) frozen shredded hash browns
• 1-1/2 cups (6 ounces) shredded Cheddar cheese
• 12 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. Cook sausage according to package directions; cut into small pieces and set aside.
2. In a bowl, combine the green onions, bell pepper, chilies and cilantro; set aside.
3. Spray a 5- or 6-qt. slow cooker with cooking spray. Layer a third 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 7-8 hours or until a thermometer inserted into the center reads 160°F.