Slow Cooker Overnight Breakfast Casserole

Recipe submitted by: Amy Pickett
Recipe courtesy of:

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good food

Wake up relaxed, refreshed and ready to eat, with this great dish from Johnsonville.

Prep Time:
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2 packages
(12 ounces each) JOHNSONVILLE® Hot & Spicy Breakfast Sausage Links
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
1 cup
1/2 teaspoon
1/8 teaspoon


  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.

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