Slow-Cooker Omelet Casserole

Slow-Cooker Omelet Casserole 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.