Omelet Casserole in a Crock Pot

Total Time: 8 hrs 15 mins

Servings: 8


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


  1. 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.
  2. Beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended.
  3. 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.