Slow Cooker Breakfast Casserole
Slow Cooker Breakfast Casserole

Slow Cooker Breakfast CasseroleHave a big family beach vacation on the calendar? Or maybe even a fun summer brunch planned at home? This doozy of a breakfast casserole extravaganza is a great way to feed the masses with little effort. With the help of your slow cooker, this satisfying sausage, potato, and egg dish will cook through the night and be ready when the first early birds wake-up up the next morning. One note though – this isn’t a recipe you’ll want to make smaller without also decreasing the size of the slow cooker being used. Size is important here, so you’ll need to stick with the 5 or 6 qt. cooker indicated in the recipe for the best results.

Slow Cooker Overnight Breakfast Casserole

Servings: 12

  • 2 24-ounce packages Johnsonville Vermont maple or original breakfast sausage links
  • 1 cup green onions, finely chopped
  • 1 medium red bell pepper, finely diced
  • 1 4-ounce can diced mild green chilies
  • ¼ cup fresh cilantro, chopped
  • 1 30-ounce package frozen shredded hash browns
  • 1 cup shredded cheddar cheese
  • 12 eggs
  • 1 cup milk
  • ½ teaspoon salt
  • 1/8 teaspoon pepper

Cook sausage according to package directions; cut into 1/2-inch pieces and set aside.

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

Spray a 5- or 6-quart slow cooker with cooking spray. Layer a third of hash browns, then sausage, green onion mixture, and cheese. Repeat layers twice.

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

Cover and cook on low for 7 to 8 hours or until a thermometer inserted into the center reads 160-degrees F.

Recipe adapted from Johnsonville