|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 24 | ounces | Pork sausage rice links, brown and serve, cooked | 1 | cup, chopped | green onions | 1 | medium (approx 2-3/4\" long, 2-1/2\" dia) | Peppers, sweet, red, raw, chopped | 4 | tablespoons | Green chiles, 4 oz canned chopped with liquid (16 tbls = 4 cans) | 1/2 | cup | cilantro, fresh, chopped | 1 2/3 | packages (12 oz) | frozen shredded hash brown potatoes, thawed | 2 | cups, shredded | shredded cheddar cheese | 12 | large | egg, beaten | 1 | cup | Milk, nonfat, fluid, protein fortified, with added vitamin A (fat free and skim) | 3/4 | teaspoon | salt | 1/2 | teaspoon | black pepper |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 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. |
|
