Slow Cooker Overnight Breakfast Casserole recipe

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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
¼ cup chopped fresh cilantro
1 (30 ounce) package frozen shredded hash brown potatoes
1 ½ cups shredded Cheddar cheese
12 eggs
1 cup milk
½ teaspoon salt
⅛ teaspoon pepper

Nutrition Info

389 calories
carbohydrate: 17.9 g
cholesterol: 238.5 mg
fat: 28.9 g
fiber: 1.6 g
protein: 23.6 g
saturatedFat: 11.7 g
servingSize: -
sodium: 1026 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

12 servings

Recipe Note

Wake up relaxed, refreshed and ready to eat, with this great dish from Johnsonville. Let your favorite breakfast ingredients simmer and meld together overnight and you'll have the perfect morning meal ready whenever you wake up!

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