Slow Cooker Overnight Breakfast Casserole

• 2 (12 ounce) packages Johnsonville(R) Original Breakfast Sausage
• 1 cup chopped green onions
• 1 sweet red bell pepper, chopped
• 1 (4 ounce) can diced mild green chilies
• 1/4 cup chopped fresh cilantro
• 1 (30 ounce) package 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

1. 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.
2. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock. Repeat layers twice. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
3. Cover and cook on low for 7 to 8 hours or until thermometer inserted into the center reads 160 degrees F. Serve.

sausage, green onions, sweet red bell pepper, green chilies, fresh cilantro, potatoes, cheddar cheese, eggs, milk, salt, pepper

Taken from www.allrecipes.com/recipe/236157/slow-cooker-overnight-breakfast-casserole/ (may not work)