Southwest Crock Pot Breakfast Casserole

Ingredients

• 2 tablespoons unsalted butter
• 1 pound bulk breakfast sausage, cooked and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (4-ounce) can green chiles, or jalapeño peppers, well-drained, chopped
• 2 1/2 cups grated Monterey Jack, or Pepper Jack cheese
• 18 large eggs
• 1 to 2 tablespoons chili powder
• 1/4 teaspoon cayenne pepper, optional
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Grease inside of 5-quart crock pot with butter or spray it with nonstick cooking spray.
2. Starting with sausage, layer the cooked and drained meat, onions, peppers, chiles, and cheese into the slow cooker, repeating the layering process until all of the ingredients are used.
3. In a large mixer bowl, beat the eggs with a wire whisk or eggbeater until combined, then pour over mixture in the crockpot.
4. Cover the slow cooker and cook on low 7 to 8 hours or until the temperature reaches at least 165 F. Serve this recipe immediately with sour cream or fresh salsa.
5. If you have a newer, hotter cooking crockpot, check at 5 1/2 hours.
6. To serve, scoop up portions and serve on warmed plates.