SLOW COOKER SAUSAGE BREAKFAST CASSEROLE

YOU’LL NEED:

1 Pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 Pkg. Jimmy Dean Hearty Original Sausage Crumbles
2 C. (8 ounces) shredded mozzarella cheese
1/2 C. (2 ounces) 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:

1-1. Spray a 6 quart slow cooker with cooking spray.
2-Layer 1/2 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.

Notes

Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired

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