Sweet Potato Breakfast Bake
2 tablespoons butter, divided
1 (14 ounce) package soy sausage
6 large eggs
2 cups half and half
1 teaspoon dried Italian seasoning
2 cups herb-seasoned stuffing mix
2 cups shredded Mozzarella cheese, divided
1 cup refrigerated prechopped onion
1 (24 ounce) package steam-and-mash frozen cut sweet potatoes, thawed
Chopped fresh parsley, for garnish
Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown sausage in melted butter, stirring often, for 5 to 6 minutes, or until sausage crumbles and is browned. Meanwhile, whisk together eggs, half and half and Italian seasoning in a medium bowl. Grease a 5 quart slow cooker with remaining 1 tablespoon butter. Stir together sausage, egg mixture, stuffing mix, 1 cup cheese, onion and sweet potatoes in slow cooker. Top with remaining 1 cup cheese. Cover; cook on low for 4 hours, or until set and edges are browned. Garnish, if desired.
Makes 8 servings.
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