Slow Cooker Sausage Breakfast Casserole

By á-174535

Sausage Breakfast Casserole that can be made in the slow cooker overnight to be ready 1st thing in the morning. Enjoy!

Ingredients

• 1 package (32 ounces) frozen shredded hash brown potatoes
• 1 package Jimmy Dean® 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 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Details

Servings 12
Adapted from jimmydean.com

Preparation

Step 1

Spray a 6-quart slow cooker with cooking spray. Layer ½ of the potatoes on the bottom of slow cooker. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

Beat eggs, milk, salt and pepper in large bowl with a wire whisk until well blended. Pour evenly over potato and sausage mixture.

Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

COOK'S TIPS
*Substitute 1 cup chopped fresh tomato for sun-dried tomatoes, if desired.

*Substitute 1 pACKAGE Jimmy Dean® Premium Pork Regular Roll Sausage, cooked, crumbled for Jimmy Dean® Original Sausage Crumbles.