Slow Cooker Sausage Breakfast Casserole

By zircon50

Ingredients

• 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
• 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles (or substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® 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 (or substitute with 1 cup chopped fresh tomato).
• 6 green onions, sliced
• 12 eggs (or substitute with 3 cups of egg beaters)
• 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

Step 1

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the hash brown potatoes on the bottom of slow cooker.

2. Top with 1/2 of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk, salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

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