Step 1

Spray slow cooker with a nonstick cooking spray.

Step 2

Layer shredded potatoes or hash browns on the bottom of the slow cooker.

Step 3

Sprinkle top of potatoes with half of shredded mozzarella cheese, parmigiano reggiano cheese, sausage links, and chopped sun-dried tomatoes. Set aside.

Step 4

In a mixing bowl combine eggs, half & half, and milk; whisk until well combined.

Step 5

Whisk in dried basil, garlic powder, chili powder, salt and black pepper; whisk until completely combined.

Step 6

Pour egg mixture over prepared hash browns and smooth out the top.

Step 7

Sprinkle the rest of the mozzarella cheese over the top.

Step 8

Cover slow cooker and cook on LOW for 6 to 8 hours, OR on HIGH for 3 to 4 hours.

Step 9

Garnish with green onions and tomatoes; Serve.