Slow Cooker Breakfast Casserole

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Slow Cooker Breakfast Casserole

Photo by: GoodRecipes




Cooking Time: 360
Recipes Makes: 8
Calories: 311
Carbs: 14.3
Fat: 8.2
Protein: 11.3

Ingredients Related Tips

  • 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
  • 1 pkg. Jimmy Dean Hearty Original Sausage Crumbles (Or just cooked sausage)
  • 2 cup (8 ounces) shredded mozzarella cheese
  • 1/2 cup (2 ounces) shredded Parmesan cheese
  • 1 cup chopped fresh tomatoes
  • 6 green onions, sliced
  • 12 eggs
  • 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Cook, Crumble, and Drain the Sausage in a skillet over med-high heat (if you're not using the already cooked crumbles)
  2. Spray a 6-quart slow cooker with cooking spray. Layer ½ of the potatoes on the bottom of slow cooker.
  3. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
  4. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
  5. Pour evenly over potato-sausage mixture.
  6. Cook on LOW setting for 8 hours or on HIGH setting for 4 hours or until eggs are set.

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1/23/2016 6:02:36 PM

I used fresh tomatoes and it came out just fine.

10/29/2015 9:14:38 PM

Um... the ingredient list says fresh tomatoes, instructions say sun-dried. Clarification, please?

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