Slow Cooker Breakfast Casserole
- 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)
- Spray slow cooker with non-stick cooking spray.
- 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.
- 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.
- 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.
- Sprinkle casserole with remaining cheese, serve and enjoy!