Here is a recipe for a slow cooker breakfast casserole the whole family will love for a Sunday morning brunch, or any day of the week. Maakes a great supper or dinner recipe idea as well on them nights that you are not sure what to make. Plus can be started before leaving for work and have a hot meal when you get home.
1 (26 to 32 ounces) package frozen shredded hash brown potatoes
1 package Jimmy Dean® Hearty Original Sausage Crumbles
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 cup sun dried tomatoes packed in oil, drained, julienne cut
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
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.
