Laun/Pruett Recipe Collection
Christmas breakfast casserole in crockpot

Christmas Overnight Breakfast Casserole

Wake up relaxed, refreshed and ready to eat, with this great dish from Johnsonville. Let your favorite breakfast ingredients simmer and ... More


NOTE: I could use ham and not have to cook anything!

Total Time: 8 hr 30 min
Prep: 30 min
Cook: 8 hr
Yield: 12 Servings

Ingredients
2 packages (12 ounces, each) Johnsonville Hot & Spicy Breakfast sausage
1 cup chopped green onions
1 sweet 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 brown potatoes
1 -1/2 cups shredded Cheddar cheese
12 eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper

Directions
1. Cook sausage according to package directions; cut into ¼-inch slices; set aside.

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

3. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.

4. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.

5. Repeat layers twice.

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

7. Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160°F. NOTE: Do not stir. Much better texture if you just leave it alone and let it cook.
8. Serve.

Recipe Contributed by Martha Hubner