- 26 ounces frozen hash brown potatoes
- 1 lb sausage, cooked and crumbled
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup sun-dried tomato, julienne cut
- 6 green onions, sliced
- 12 eggs
- 1/2 cup milk (or half and half)
- salt and pepper to taste
- 1 pinch cayenne pepper
Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner (Reynolds makes these) Layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarella and Parmesan cheese, 1/2 the sun dried tomatoes and green onion. Repeat with the remaining half of the same ingredients. Beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Farmhouse Favorites, tying tradition back to the good old days, one apron string at a time.
Jessi, momma to three kiddos, enjoys country cooking because it is inexpensive and the ingredients are easy to find. Her goal is to get families out of the drive thru window and back to the supper table.
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