OVERNIGHT BREAKFAST CASSEROLE - SOUTHWEST STYLE

Overnight Breakfast Casserole - Southwest Style image

Provided by Vickie Parks

Time 8h20m

Number Of Ingredients 15

24 oz pork sausage links
1/2 cup water
1 cup green onions, sliced
1 large red bell pepper, chopped
1 large orange bell pepper, chopped
1 (4-oz) can(s) diced green chilies (don't drain)
1/4 cup fresh cilantro, chopped
1 (30-oz) pkg frozen shredded hash brown potatoes
1 1/2 cups shredded cheddar cheese (6-oz package)
12 large eggs
1 cup milk
1/2 tsp salt
1 tsp black pepper
1 large avocado, peeled and cut into 8 wedges (optional)
16-oz jar(s) salsa, to serve (optional)

Steps:

1. Spray a 6-quart crock pot with nonstick spray (or add crock pot liner to slow cooker crockery).
2. Heat water into a large skillet over medium-high heat. Add sausages and cook 6 to 7 minutes or until water has evaporated. Reduce heat to medium-low, and cook another 6 to 7 minutes or until pork juice runs clear, turning frequently for even cooking. When sausage is fully cooked, cut into bite-size pieces; set aside.
3. In a large bowl, thoroughly mix together the green onions, bell peppers, chilies and cilantro; set aside.
4. Layer 1/3 of the hash browns, sausage bits, green onion mixture and cheese. Repeat layers two more times.
5. In a separate bowl, beat eggs with the milk, salt and pepper. Pour egg mixture over the top of the casserole.
6. Cover crock pot, set heat level to Low, and cook for 7 to 8 hours (internal temperature should reach 160°F). Garnish each serving with a generous spoonful of salsa and a slice of avocado on the side, if desired.