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:

Cook sausage in frying pan, breaking up sausage into small crumbles while cooking.*

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.

Tip:

*Substitute sausage roll for Jimmy Dean® Hearty Original Sausage Crumbles and skip step 1.