CROCKPOT BREAKFAST CASSEROLE

Preparation time 10 mins
Cooking time 250 mins
Servings 12

YOU’LL NEED:

1 (26 To 32-oz.) pkg. frozen shredded hash brown potatoes
1 Pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 C. shredded mozzarella cheese
1/2 C. shredded Parmesan cheese
1/2 C. julienne-cut sun-dried tomatoes packed in oil, drained
6 Green onions, sliced
12 Eggs
1/2 C. milk
1/2 Tsp. salt
1/4 Tsp. ground black pepper

HOW TO MAKE:

1-Spray a 6-quart slow cooker with cooking spray.
2-Layer ½ of the potatoes on the bottom of slow cooker.
3-Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
4-Beat eggs, milk, salt and pepper in large bowl with a wire whisk until well blended.
5-Pour evenly over potato-sausage mixture.
6-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® Hearty Original Sausage Crumbles.

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