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Slow-Cooker Omelet Casserole by


26 ounces frozen hash brown potatoes
1 lb sausage, cooked and crumbled
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1/2 cup sun-dried tomato, julienne cut
6 green onions, sliced
12 eggs
1/2 cup milk (or half and half)
salt and pepper, to taste
1 pinch cayenne pepper


Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner (reynolds makes these) Layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarella and Parmesan cheese, 1/2 the sun dried tomatoes and green onion. Repeat with the remaining half of the same ingredients.
Beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended.
Pour evenly over potato-sausage mixture.Cook on low setting for 8 hours or on high setting for 4 hours or until.
eggs are set.

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