Slow Cooker Sausage Breakfast Casserole

Slow Cooker Sausage Breakfast Casserole INGREDIENTS 1 (26 to 32 ounces) package frozen shredded hash brown potatoes 1 package Jimmy Dean 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

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. @skinny Daily Recipes

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