Slow Cooker Sausage Breakfast Casserole
(from largomason’s recipe box)
Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.
Ingredients
- 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
- 1 pkg. Jimmy DeanĀ® Hearty Original Sausage Crumbles
- 2 cup (8 ounces) shredded mozzarella cheese
- 1/2 cup (2 ounces) shredded Parmesan cheese
- 1/2 cup julienne cut sun dried tomatoes packed in oil, drained
- 6 green onions, sliced
- 12 eggs
- 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
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Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
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Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
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Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
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Pour evenly over potato-sausage mixture.
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Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.