Crock Pot Overnight Breakfast Casserole

Source:  Idaho Press Tribune



2 (24 oz) packages maple or original breakfast sausage links
1 C green onions, chopped
1 med. red bell pepper, chopped
4 oz can diced green chilies
1/4 C. cilantro, chopped
1 (30 oz) package frozen hash browns
1 1/2 C. shredded cheddar cheese
12 eggs
1 C. milk
1/2 tsp. salt
1/8 tsp. pepper

Cook sausage; cut into 1/2 pieces
In a bowl, combined green onions, bell pepper, chilies, and cilantro
Spray a 5-6 qt crock pot with cooking spray.  Layer a third of hash browns, sausage, green onion mixture and cheese.  Repeat layers twice.
In a large bowl, whisk eggs, milk, salt and pepper; pour over casserole.
Cover and cook on low 7-8 hours or until a thermometer inserted into the center reads 160 degrees.

NOTES:  I always just use one pack of sausage.  Needs more eggs--at least 18, maybe 24.  Makes 8-10 servings.