Ingredients
12 large eggs
1 cup heavy cream (or half-and-half)
1 teaspoon onion powder 1 teaspoon salt
½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes
1 (20 ounce) package refrigerated hash brown potatoes
8 ounces shredded mozzarella cheese, divided
1 (5 ounce) package sausage links, sliced into coins 4 ounces shredded Parmesan cheese, divided
½ cup chopped sun-dried tomatoes, divided
½ cup chopped fresh basil, divided
Instructions
1. Coat the slow cooker with nonstick cooking spray.
2. In a medium bowl, whisk together eggs and cream. Add onion powder, salt, black pepper, and red pepper flakes. Mix well.
3. In the slow cooker, combine hash browns, half of the mozzarella, sausage, Parmesan, sun-dried tomatoes, and basil. Toss gently.
4. Pour the egg mixture over the top and smooth it out.
5. Sprinkle the remaining mozzarella, sausage, Parmesan, sun-dried tomatoes, and basil on top.
6. Cover and cook on Low for 6 to 8 hours, until the center reaches 160°F (70°C).
7. Serve warm and enjoy!
PREP TIME & NUTRITION:
Prep Time: 20 mins, Servings: 8, Calories: 490, Net Carbs: 18g, Fats: 40g, Protein: 26g