Crock Pot Scrambled Egg Casserole with Sausage and Green Chilies

Crock Pot Scrambled Egg Casserole with Sausage and Green Chilies 5 tablespoons butter divided 2 tablespoons corn starch 2 cups milk 1/4 teaspoon salt and pepper each 1 8-ounce bar cream cheese 12 medium eggs or 10 large eggs 1 pound pork sausage 1, 4 ounce can of green chilies 1 teaspoon seasoning salt Combine milk and corn starch in a sauce pan over medium heat, whisking till smooth. Add two tablespoons of butter and the cream cheese. Continue stirring till boiling for one minute. Remove from heat and add salt and pepper. Brown pork sausage, adding the chilies at the end of cooking. I brown my ground meat in the microwave with this handy-dandy device. I microwave frozen sausage for three minutes and then break up before microwaving for another three minutes. Break the eggs into a bowl and whisk thoroughly, until the yolks are broken up and the eggs are well combined. Whisk in a teaspoon of seasoning salt. Melt the remaining 3 tablespoons of butter in a large, deep skillet over medium heat. Pour in the eggs and cook for a minute or two. Gently push eggs off the bottom to allow more liquid to be spread around. Do not “scramble” the eggs too much. When the eggs are nearly cooked with a little moisture left, remove the pan from the heat. Combine the sausage and green chilies combination. Either pour the cream sauce over the top or pour the eggs into the white sauce. Fold the sauce into the eggs. Break up any large egg pieces to spread the egg pieces through the sauce. Taste and add salt and pepper as needed. Spread the eggs into a well-greased crock pot casserole dish. Let cool, then cover with crock pot lid and refrigerate overnight. Cook on high for two hours. Garnish with cilantro if you have it on hand. Can be cooked in the oven for 30 minutes on 300.