Ingredients

The following ingredients have 8 Servings
  • 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 crushed red pepper flakes
  • 20 ounce bag refrigerated hash browns
  • 5 ounce package Jones Dairy Farm fully cooked chicken sausage links (sliced into coins)
  • 8 ounces shredded mozzarella cheese (divided)
  • 4 ounces shredded parmesan cheese (divided)
  • 1/2 cup chopped sun dried tomatoes (divided)
  • 1/2 cup chopped fresh basil (divided)
  • cooking spray

Instruction

  • Spray a slow cooker with non-stick cooking spray. I used a 6 quart crockpot. Set aside.
  • In a medium bowl or 4 cup measuring cup combine eggs and cream. Whisk until well combined. Sprinkle spices (onion powder, salt and both peppers) over egg mixture while whisking. Whisk until completely combined. Set aside.
  • In slow cooker, combine all of the hash browns and about 1/2 of each of the remaining ingredients (Parmesan cheese, mozzarella cheese, sliced sausage links, sun-dried tomatoes and basil). Using fingers, gently toss hash brown mixture until combined. Pour egg mixture over casserole. If necessary use a spatula to smooth out the top.
  • Set aside about 1/2 of the mozzarella cheese (approximately 2 ounces). Sprinkle the remaining reserved ingredients over the top of the casserole. Cover the slow cooker and cook for 6-8 hours on low or until a thermometer inserted into the center of the casserole reads 160°F. Once the center of the casserole is cooked through, it is done.
  • Sprinkle casserole with remaining cheese, serve and enjoy!