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Slow Cooker Overnight Breakfast Casserole
Breakfast for Kids

Makes 12 servings 2 (24-ounce) packages Johnsonville Vermont maple or original breakfast sausage links 1 cup green onions, chopped 1 medium red bell pepper, chopped 4-ounce can diced mild green chilies 1/4 cup fresh cilantro, chopped 30-ounce package frozen shredded hash browns 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 1/2-inch pieces and set aside. In a bowl, combine green onions, bell pepper, chilies and cilantro; set aside. Spray a 5- or 6-quart slow cooker with cooking spray. Layer a third of hash browns, sausage, green onion mixture and cheese. Repeat layers twice. In large bowl, whisk 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 degrees.