CROCKPOT BREAKFAST CASSEROLE
Not a morning person? No worries, we got you covered with this make ahead recipe. Prepare the night before and it’ll be ready for you in the a.m. Enjoy!
Preparation time 10mins
Cooking time 250mins
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
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.
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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