Slow Cooker Egg Bake
Ingredients:
1 26-32 oz Pkg Frozen Hashbrowns
1 Pkg Jimmy Dean Hearty Original Sausage Crumbles
8 oz Mozzarella Cheese, shredded
2 oz Parmesan Cheese, shredded
½ cup Sun Dried Tomatoes in Oil, drained, julienne cut
6 Green Onions, sliced
12 Eggs
½ cup Milk
½ tsp Salt
¼ tsp Black Pepper, ground
Directions:
1
Coat 6-quart slow cooker with cooking spray. Layer half the potatoes on bottom of slow cooker/crock.
2
Top with half the sausage, mozzarella, Parmesan, sun dried tomatoes and green onion. Repeat layering.
3
Whisk eggs, milk, salt, and pepper in large bowl until well blended.
4
Pour evenly over potato-sausage mixture.
5
Cook on low setting for 8 hours (or on high setting for 4 hours) until eggs are set.
Note: Substitute 1 cup chopped fresh tomato for sun dried tomatoes.
Ingredients
Ingredients:
1 26-32 oz Pkg Frozen Hashbrowns
1 Pkg Jimmy Dean Hearty Original Sausage Crumbles
8 oz Mozzarella Cheese, shredded
2 oz Parmesan Cheese, shredded
½ cup Sun Dried Tomatoes in Oil, drained, julienne cut
6 Green Onions, sliced
12 Eggs
½ cup Milk
½ tsp Salt
¼ tsp Black Pepper, ground
