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.
12 servings (about 1 cup each)
hatchworth-alone-with-a-sandwich:
Maple Sausage Pancake Muffins (Yes, you heard me. PANCAKE. MUFFINS.)
Recipe
Ingredients:
- pancake batter made according to directions- Any recipe that uses 2 cups flour or 2 cups dry mix will work (gluten free pancake batter works great.)
- 1/2 lb ground breakfast sausage, cook until browned and done and drain off fat
- 1/2 cup maple syrup, if you use real maple syrup it will have more of a maple flavor, if you use pancake syrup it gives it a different taste. My kids prefer the pancake syrup flavor.
Directions:
- Make pancake batter according to directions and stir in cooked sausage and maple syrup.
- Pour into grease muffin tins and bake at 350 for 18 minutes or until done.
- Eat warm or cool completely and freeze.
(via gauvaindecourfeyrac)
