Breakfast Casserole in a Slow Cooker Recipe




Ingredients:




1 Package 26 Ounces Frozen shredded Hash Browns
1 Package Jimmy Dean Sausage
1 Cup Mozzarella
1/2 Cup Parmesan
1/2 Cup Sun Dried tomatoes
6 Green onions
12 Eggs
1/2 Cup Milk
1 TSP Salt
1/4 TSP Pepper

Directions

  1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of the slow cooker.
  2. Top with hal of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onions. Repeat layering
  3. Beat eggs, milk and pepper in a large bowl with a whisk until blended.
  4. Pour over potato-sauge mixture
  5. Cook on high for 3 – 4 hours or low for 6 – 8 hours.