Imagine!  Putting a casserole in the slow cooker, letting it cook overnight and waking up to a delicious breakfast.  You can with today's What's Cookin' recipe.  It's Tabatha's Slow Cooker Overnight Breakfast Casserole. 



2 packages (12 ounce) 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


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 intro crock.  Repeat layers twice.

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

Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160 F.


This recipe courtesy of Tabatha Carman from the University of Kentucky Cooperative Extension Service!

What's Cookin' is sponsored each and every week by Murphy Appliance Company.