Slow Cooker Overnight Breakfast Casserole

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