Overnight Slow Cooker Breakfast Casserole

Ingredients

• 12 large eggs
• 1 cup heavy cream , or half-and-half
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons crushed red pepper flakes
• 1 package refrigerated hash brown potatoes , 20 ounce
• 8 ounces shredded mozzarella cheese , divided
• 1 package Jones Dairy Farm All Natural Golden Brown Mild Sausage Links , 5 ounce
• 4 ounces shredded Parmesan cheese , divided
• 0.5 cups chopped sun-dried tomatoes , divided
• 0.5 cups chopped fresh basil , divided

Instructions

1. 1

   Coat slow cooker with cooking spray.

2. 2

   Whisk eggs and cream together in a medium bowl until well combined; season with onion powder, salt, black pepper, and red pepper flakes while whisking until completely combined. Set aside.

3. 3

   Combine hash browns and ½ each mozzarella cheese, sausage, Parmesan cheese, sun-dried tomatoes, and basil in a slow cooker. Gently toss with fingers until combined. Pour egg mixture over top; smooth top (using a spatula) if necessary.

4. 4

   Set aside ½ remaining mozzarella cheese (about 2 ounces). Sprinkle remaining each mozzarella cheese, sausage, Parmesan cheese, sun-dried tomatoes, and basil over top.

5. 5

   Cover slow cooker. Cook on Low until center is cooked through and an instant-read thermometer inserted into center reads 160 degrees F (70 degrees C), 6 to 8 hours.

6. 6

   Sprinkle casserole with remaining mozzarella cheese, then serve.