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Slow Cooker Sausage Breakfast Casserole

What you will need:
1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean Hearty Original Sausage Crumbles
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

How to Make It:
-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.

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