Slow Cooker Sausage Breakfast Casserole

By Tim

Ingredients

• 1 package (26 to 32 oz) frozen shredded hashbrowns
• 1 package sausage crumbles (use Jimmy Dean Hearty Original Sausage Crumbles)
• 2 Cups shredded Mozzarella cheese
• 1/2 Cup shredded parmesan cheese
• 6 green onions
• 12 eggs
• 1/2 Cup milk
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Preparation

Step 1

Spray a 6 quart slow cooker with cooking spray.. Layer 1/2 of the hashbrowns on the bottom. Top with half of the sausage, cheeses and onion. Repeat layering. Beat eggs with milk, salt and pepper. Pour egg mixture evenly of hashbrown/sausage mixture.

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