Step 1

Spray a slow cooker with non-stick cooking spray. I used a 6 quart crockpot. Set aside.

Step 2

In a medium bowl or 4 cup measuring cup combine eggs and cream. Whisk until well combined. Sprinkle spices (onion powder, salt and both peppers) over egg mixture while whisking. Whisk until completely combined. Set aside.

Step 3

In slow cooker, combine all of the hash browns and about 1/2 of each of the remaining ingredients (Parmesan cheese, mozzarella cheese, sliced sausage links, sun-dried tomatoes and basil). Using fingers, gently toss hash brown mixture until combined. Pour egg mixture over casserole. If necessary use a spatula to smooth out the top.

Step 4

Set aside about 1/2 of the mozzarella cheese (approximately 2 ounces). Sprinkle the remaining reserved ingredients over the top of the casserole. Cover the slow cooker and cook for 6-8 hours on low or until a thermometer inserted into the center of the casserole reads 160°F. Once the center of the casserole is cooked through, it is done.

Step 5

Sprinkle casserole with remaining cheese, serve and enjoy!