SLOW COOKER SAUSAGE BREAKFAST CASSEROLE
Whether for breakfast or brunch, this slow cooker sausage breakfast casserole is a winner.
INGREDIENTS:
- 1 (16 oz.) roll breakfast sausage
- 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
- 2 cup (8 ounces) shredded mozzarella cheese
- 1/2 cup (2 ounces) shredded Parmesan cheese
- 1/2 cup julienne cut sun dried tomatoes packed in oil, drained
- 6 green onions, sliced
- 12 eggs
- 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
DIRECTIONS
1_ Cook sausage in frying pan, breaking up sausage into small crumbles while cooking.
2_ Spray a 6 quart slow cooker with cooking spray.
3_ Layer 1/2 of the potatoes on the bottom of slow cooker.
4_ Top with half of the sausage, mozzarella and parmesan cheese, sun dried tomatoes and green onion.
5_Repeat layering.
6_ Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
7_ Pour evenly over potato-sausage mixture.
8_ Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
