Step 1

In a large skillet cook sausage on medium high heat until no pink remains. Drain excess fat from pan.

Step 2

Spray the liner of a 5 or 6 quart slow cooker with cooking spray. Press 1/3 of hash browns onto the bottom of the crockpot. Top with 1/2 cooked sausage, 1/2 green onions and 1 cup shredded cheese.

Step 3

Repeat, layers with hash browns, remaining sausage, green onions and 1 cup cheese. Finish with final 1/3 hash browns.

Step 4

In a medium bowl, whisk together eggs, heavy cream, Dijon, seasoned salt, granulated garlic, black pepper, onion powder and a few dashes of hot sauce. Pour egg mixture evenly over hash browns in crockpot. Use the back of a spoon to gently press hash browns into the eggs. (They won't be covered at first.)

Step 5

Cover and cook on low for 6-8 hours or on high for 3-(If possible, midway through cooking gently press hash browns down into the egg mixture.)

Step 6

At the end of cooking, uncover and sprinkle the top with reserved 1 cup cheese. Let stand for 5 minutes until cheese melts.

Step 7

Cut into pieces and serve garnished with green onions and cherry tomatoes.