• 12 large eggs
  • 1 cup heavy cream (or half-and-half)
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 (20 ounce) package refrigerated hash brown potatoes
  • 4 ounces shredded Parmesan cheese, divided
  • 8 ounces shredded mozzarella cheese, divided
  • 1 (5 ounce) package Jones Dairy Farm All Natural Golden Brown® Mild Sausage Links, sliced into coins
  • ½ cup chopped sun-dried tomatoes, divided
  • ½ cup chopped fresh basil, divided
  • Directions

  • Step 1

    Spray slow cooker with non-stick cooking spray.


  • Step 2

    In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside.

  • Step 3

    In slow cooker, combine hash browns and about 1/2 of each of Parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top.

  • Step 4

    Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160 degrees F.

  • Step 5

    Sprinkle casserole with remaining cheese, serve and enjoy!

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