Slow Cooker Sausage Breakfast Casserole

By Okcoja

Nothing is better than waking up to breakfast already made and ready to be enjoyed! This super simple Slow Cooker Sausage Breakfast Casserole is a great way to make breakfast the night before.

Ingredients

• 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

Details

Adapted from sphotos-b.xx.fbcdn.net

Preparation

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.

Notes
Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.
Substitute 1 paskage Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.