Ingredients

• 1.5 – 2 lb homemade sausage
• 1 cup chopped green onions
• 1 sweet red bell pepper, chopped
• 1 can (4 oz) diced mild green chilies
• 1/4 cup chopped fresh cilantro
• 1 package (30 oz) frozen shredded hash brown potatoes
• 1 1/2 cups shredded Cheddar Cheese
• 12 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Cook sausage and set aside
2. In a bowl, combine green onions, red pepper, chilies, and cilantro. Set aside.
3. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
4. Layer one third of the hash browns, sausage, green onion mixture and cheese into crock.
5. Repeat layers twice.
6. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
7. Cover and cook on low for 7 to 8 hours or until thermometer inserted into the center reads 160 degrees F.
8. Serve.