I love breakfast casseroles. You slap the whole thing together the evening before and throw it in the oven in the morning. But what if you have to be at work with said breakfast casserole at 7am? This calls for either 1) getting up at the crack of dawn, or 2) finding a slow cooker recipe. You can obviously see which option I chose.
For something pretty simple, this dish is actually pretty good. I think the sun-dried tomatoes really help, so don't substitute those. You could probably add some seasonings, like chili powder or something, and it would be even better. My slow cooker cooked the bejesus out of this casserole though, so start checking it about an hour or two before it says. Unless I just happen to have the world's first nuclear powered slow cooker and don't realize I'm part of the secret testing mission. My coworkers did say it looked like a spaceship.
Slow Cooker Sausage Breakfast Casserole
From Jimmy Dean
1 (26- to 32-ounce) package frozen shredded hash brown potatoes
1 (16-ounce) package sausage, such as Jimmy Dean, cooked and crumbled
2 cups (8 ounces) shredded mozzarella cheese
½ cup (2 ounces) shredded Parmesan cheese
½ cup julienne-cut sun-dried tomatoes packed in oil, drained
6 green onions, sliced
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
Spray a 6-quart slow cooker with cooking spray. Layer ½ 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.
Makes 12 servings