Slow Cooker Overnight Breakfast Casserole Recipe

Ingredients:

-2 packages (12 oz, each) maple Breakfast Sausage Links (1632 calories)
-1 medium sweet Red Bell Pepper, chopped (37 calories)
-1/4 c. chopped Fresh Cilantro (1 calorie)
-1 1/2 c. (6 oz.) Shredded Cheddar Cheese (720 calories)
-1 c. Milk (122 calories)
-1/8 tsp. Pepper (0 calories)
-1 c. chopped Green Onions (32 calories)
-1 can (4 oz.) Chopped Green Chilies (25 calories)
-1 package (30 oz.) Frozen Shredded Hash Browns (840 calories)
-12 Eggs (840 calories)
-1/2 tsp. Salt (0 calories)

Instructions:

Cook sausage to package directions; cut into small pieces and set aside. In a bowl, combine the green onions, red pepper, chilies and cilantro and 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.

Summary:

Wake up to a hearty and delicious breakfast with this Slow Cooker Overnight Breakfast Casserole. Perfect for feeding a crowd or enjoying leftovers throughout the week, this easy-to-make casserole combines flavorful Johnsonville Vermont Maple Breakfast Sausage Links with vibrant peppers, cilantro, shredded Cheddar cheese, and creamy eggs, all layered with frozen shredded hash browns. Simply prepare the ingredients the night before, let your slow cooker do the work overnight, and wake up to a comforting and satisfying breakfast the next morning.

Category: 

Main

Serving Size: 

10 servings

Estimated Calorie Count: 

Total calories for the entire batch: approximately 4249 Calories 
Per serving: approximately 425 calories.