Slow Cooker Sausage Breakfast Casserole

By MichaelH

Oh my Goodness .. will you look at this .. want a few extra minutes sleep in the morning ? Are your mornings always rushed trying to feed everyone and get them going?...,Then this is for you!

Ingredients

• 1 (26 to 32-ounce) package frozen shredded hash brown potatoes
• 1 package Jimmy Dean® hearty original sausage crumbles
• 2 (8-ounce) cup shredded mozzarella cheese
• 1/2 (2-ounce) cup 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

Preparation

Step 1

Spray a 6 quart slow cooker with cooking spray. Layer 1/2 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-sausage mixture.

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

Notes
Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.