Slow Cooker Overnight Breakfast Casserole

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (12 oz. each) hot and spicy breakfast sausage
1 c. chopped green onions
1 sweet red bell pepper, chopped
1 can (4 oz.) diced mild green chilies
1/4 c. chopped fresh cilantro
1 pkg. (30 oz.) frozen shredded hash brown potatoes
1 1/2 c. shredded cheddar cheese
12 eggs
1 c. milk
1/2 tsp. salt
1/8 tsp. pepper

Directions:
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.

Spray the interior of a 5-6 quart slow cooker with vegetable cooking spray.  Layer 1/3 of the hash browns, sausage, green onion mixture and cheese into the crock.

Repeat layers twice.

In a bowl, beat the eggs, milk, salt and pepper then pour over the layered ingredients.

Cover and cook on low for 7-8 hours or until thermometer inserted in the center reads 160 degrees.  Serve.

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