Slow Cooker Sausage Breakfast Casserole

                    

Ingredients

• 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
  1 pound cooked sausage
  2 cup (8 ounces) shredded mozzarella cheese
  1/2 cup (2 ounces) shredded Parmesan cheese
  1/2 cup julienne cut  dried tomatoes (or 1 cup diced fresh tomato)
  6 green onions, sliced
  12 eggs
  1/2 cups milk
  1/2 teaspoon salt
  1/4 teaspoon ground black pepper

Directions

1. Oil a 6 quart slow cooker. Layer 1/2 of the potatoes on the bottom of slow cooker.
2. Top with half of the sausage, mozzarella and Parmesan cheese, tomatoes and green onion. Repeat layering.
3. Beat eggs, milk salt 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 8 hours or on high setting for 4 hours or until eggs are set.

***NOTE*** This is a perfect meal for freezing.  I combined all the ingredients instead of layering, and divided into three bags.  Use a smaller crock pot.  For over-night cooking I like to use a timer to start the pot.  OR, thaw and cook in the oven in the morning.