You'll want to start this recipe the night before you plan to serve it. I will usually wait as long a possible to begin--even eleven o'clock, if possible.
Gather your ingredients so that you have everything close at hand on the counter or table. For this recipe you'll need a large slow cooker. I believe mine is 6 quarts, but you could probably go as small as a 4 quart and be fine. Although you may need to reduce the cooking time.
Prepare the Ingredients
Using a box grater, grate the cheddar cheese.
Brown the pork sausage in a large skillet.
Assemble the Casserole
Spray a large crock pot with non-stick cooking spray. Place frozen hash browns on the bottom. Layer on top of the hash browns half of the cooked sausage and half of the grated cheddar cheese. Repeat once more.
In a large bowl, whisk together the large eggs, whole milk, diced green chilis, dried minced onion, kosher salt, and freshly ground black pepper.
Drizzle the egg mixture over the top of the sausage and cheese layers. Cover and cook on low for 7-8 hours or until eggs are set.Depending on what time you want to serve breakfast, you may lower the heat temperature to WARM once it has finished cooking. You can even turn the crock pot completely off 30-40 minutes prior to eating, to allow the casserole to cool enough for serving.
Serve with your favorite salsa. This recipe serves 6-8.