Ingredients

The following ingredients have 3 Servings
  • 2 to 3 russet potatoes, peeled and shredded
  • 8 ounces shredded part-skim mozzarella cheese, (divided)
  • 4 ounces shredded parmigiano reggiano
  • 10 fully cooked mild breakfast links turkey sausage (such as Johnsonville), sliced into coins
  • 1 cup sun-dried tomatoes in oil, chopped
  • 10 large eggs
  • 1/2 cup half & half
  • 1/2 cup 2% milk
  • 1 tablespoon dried basil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • chopped green onions, for garnish ((optional))
  • halved cherry tomatoes, for garnish ((optional))

Instruction

  • Spray slow cooker with a nonstick cooking spray.
  • Layer shredded potatoes or hash browns on the bottom of the slow cooker.
  • Sprinkle top of potatoes with half of shredded mozzarella cheese, parmigiano reggiano cheese, sausage links, and chopped sun-dried tomatoes. Set aside.
  • In a mixing bowl combine eggs, half & half, and milk; whisk until well combined. 
  • Whisk in dried basil, garlic powder, chili powder, salt and black pepper; whisk until completely combined.
  • Pour egg mixture over prepared hash browns and smooth out the top.
  • Sprinkle the rest of the mozzarella cheese over the top.
  • Cover slow cooker and cook on LOW for 6 to 8 hours, OR on HIGH for 3 to 4 hours. 
  • Garnish with green onions and tomatoes; Serve.