Slow Cooker Sausage Breakfast Casserole

Joan found this recipe in the Walmart 2013 Christmas flier. 

She made it for our traditional Christmas Brunch. 

It was well received by all at the dining room table.

Prep time: 15 min.
Total time (start to finish): 8 hours 15 min

Ingredients
1 pkg. (26-32 ounces) frozen shredded has brown potatoes
1 pkg. Jimmy Dean Premium Pork Sausage Regular, cooked, crumbled
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup (2 oz.) shredded Parmesan cheese
1/2 cup julienne-cut sun-dried tomatoes packed in oil, drained
6 green onions. sliced
12 eggs
1 cup milk
1/2 tsp. salt
1/4 tsp. ground black pepper

Directions
Spray a 6-quart slow cooker with cooking spray. Layer half of the potatoes on the bottom of the slow cooker. Top with half of the sausage, mozzarella and Parmesan cheese, sun-dried tomatoes, and green onion. Repeat layering. Beat eggs, milk, salt, and pepper 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.

Make 12 servings.

Easy Italian Wedding Soup

Since the weather went from Winter to Spring on this Winter Solstice Day,
Joan decided to make this traditional Italian soup.

3        14 1/2-oz. cans chicken broth
1 c.    water
1 c.    medium shell pasta, uncooked
16      frozen meatballs, cooked
2 c.    spinach leaves, finely shredded
1 c.    pizza sauce

Optional: shredded Parmesan cheese

Bring broth and water to a boil in a large saucepan; add pasta and meatballs. Return to a boil; cook 7 to 9 minutes, until pasta is done. Do not drain. Reduce heat; stir in spinach and pizza sauce. Cook one to 2 minutes, until thoroughly heated. Sprinkle with Parmesan cheese, if desired.

Serves 4.

Easy Banana Muffins

Today being Bradley’s birthday, Joan made some Banana Muffins for breakfast.

3        large bananas
3/4     cup sugar
1        egg, beaten
1/3     cup butter, melted
1        teaspoon baking soda
1        teaspoon baking powder
1/2     teaspoon salt
1 1/2  cups all-purpose flour
1        teaspoon vanilla extract

Preheat the oven to 375˚F. Mash the bananas in a large bowl. Add the sugar and egg.
Add the butter and then the baking soda, baking powder, salt, and flour. Mix well and add the vanilla. Pour the batter into muffin tins and bake for 20 to 25 minutes.

Makes 12 regular muffins.