Ingredients

  • 2 packages JOHNSONVILLE® Vermont Maple Breakfast Sausage Links (12 ounces each)
  • 1 cup green onions (chopped)
  • 1 red bell pepper (medium, chopped)
  • 4 ounces green chilies (diced mild)
  • 1/4 cup chopped fresh cilantro
  • 30 ounces hash browns (frozen shredded)
  • 1 1/2 cups shredded cheddar cheese
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Cook sausage according to package directions; cut into small pieces and set aside.
  2. In a bowl, combine the green onions, bell pepper, chilies and cilantro; set aside.
  3. 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.
  4. In a large bowl, whisk the eggs, milk, salt and pepper; pour over casserole.
  5. Cover and cook on low for 7-8 hours or until a thermometer inserted into the center reads 160°F.
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NutritionView more

340Calories
Sodium22%DV520mg
Fat29%DV19g
Protein27%DV14g
Carbs10%DV29g
Fiber12%DV3g

PER SERVING *

Calories340Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat6g30%
Trans Fat
Cholesterol230mg77%
Sodium520mg22%
Potassium610mg17%
Protein14g27%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate29g10%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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