Slow Cooker Overnight Breakfast Casserole
Incredibly tasty and easy. I made this recipe for the first time for a work pot-luck breakfast. I assembled everything the night before, which was super easy by the way; I tweaked the recipe and used some hatch green chilis and 2 whole bunches of green onions. Also, I increased the eggs and milk as it didn't seem "wet" enough. Eveyone loved this recipe and thought it was delicious, it had a great flavor and texture. Can serve with salsa and sour cream on the side for an extra treat! Will definitely make this again. — Michael READ MORE
- Preparing Time: 35 minutes
- Total Time: 7 hours and 35 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
slow cooker
pescatarian
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup chopped green onions
- 1/8 teaspoon pepper
- 1/4 cup chopped fresh cilantro
- 12 eggs
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1 medium red bell pepper chopped
- 2 packages (12 ounces each) johnsonvilleâ® vermont maple break
- 1 can (4 ounces) diced mild green chilies
- 1 package (30 ounces) frozen shredded hash browns
- Carbohydrate 7.88876440081076 g
- Cholesterol 6.9000000016907 mg
- Fat 1.77796407133977 g
- Fiber 0.540399726384893 g
- Protein 4.98368425980167 g
- Saturated Fat 1.048638420775 g
- Serving Size 1 1 Serving (162g)
- Sodium 138.413882967083 mg
- Sugar 7.34836467442586 g
- Trans Fat 0.15748772918097 g
- Calories 67 calories
Cook sausage according to package directions; cut into small pieces and set aside. In a bowl, combine the green onions, bell pepper, chilies and cilantro; set aside. 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. In a large bowl, whisk the eggs, milk, salt and pepper; pour over casserole. Cover and cook on low for 7-8 hours or until a thermometer inserted into the center reads 160°F.
