Slow Cooker Breakfast Casserole

• Course Breakfast
• Cuisine Mother's Day

Prep time

Cook time

Servings

Ingredients

• 12 Large Eggs
• 1 Cup heavy cream or half and half
• 1 Teaspoon Onion Powder
• 1 Teaspoon Salt
• 1/2 Teaspoon black pepper
• 1/4 Teaspoon Red Pepper Flakes
• 20 Ounces Refrigerated Hash Browns
• 4 Ounces Parmesan cheese shredded
• 8 Ounces Mozzarella Cheese shredded
• 5 Ounces Jones Dairy Farm Golden Brown Sausage Links sliced into coins
• 1/2 Cup Sun Dried Tomatoes chopped
• 1/2 Cup Basil fresh, chopped

Instructions

1. Spray slow cooker with non-stick cooking spray.
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.
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.
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°F.
5. Sprinkle casserole with remaining cheese, serve and enjoy!