Slow Cooker Overnight Breakfast Casserole

Written by Misty Lane. Posted in No Geek Zone

  • 1 cup chopped green onions
  • 1 medium 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 browns
  • 1-1/2 cups (6 ounces) shredded Cheddar cheese
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper



  • Cook sausage according to package directions; cut into small pieces and set aside.
  • In a bowl, combine the green onions, bell pepper, chilies and cilantro; set aside.
  • Spray a 5- or 6-qt. slow cooker with cooking spray. Layer a third of the hash browns, sausage, green onion mixture and cheese. Repeat layers twice.
  • In a large bowl, whisk the eggs, milk, salt and pepper; pour over casserole.
  • Cover and cook on low for 7-8 hours or until a thermometer inserted into the center reads 160°F.