Breakfast in the Crockpot

When I saw this recipe I thought it would be nice to have a ready-made breakfast on a Saturday morning but instead made it for dinner the night before because I couldn't wait. It was so simple and quick. This breakfast casserole has everything you need in it so no side dishes are necessary. We had it with a littl fresh fruit on the side. It reheats nicely the next day so you can enjoy it again!
* I substituted turkey sausage crumbles in place of the regular ones to make it more of a healthy meal!

Slow Cooker Sausage Breakfast Casserole

Ingredients

• 1 pkg. (26 ounces) frozen shredding hash brown potatoes
  1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
  1 cup (4 ounces) shredding mozzarella cheese
  1/2 cup (2 ounces) shredding 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 teaspoon salt
  1/4 ground black pepper  

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker. 
2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. 
4. Pour evenly over potato-sausage mixture.
5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set. 

Yield:

12 servings (about 1 cup each)