This dish got rave reviews. The sun-dried tomatoes make the difference. And the pre-cooked sausage made it a breeze to prepare.
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
Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe 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 and pepper in large bowl with a wire whisk until well blended.
Pour evenly over potato-sausage mixture.
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)
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