Slow Cooker Overnight Breakfast Casserole Recipe

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.