- 2 (12 ounce) packages Johnsonville® 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
- 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 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.
- Cover and cook on low for 7 to 8 hours or until thermometer inserted into the center reads 160 degrees F. Serve.