I've made a lot of breakfast bakes. Some in the oven and some in the crockpot. I especially like to do it when I have guests spending the weekend with us. It makes breakfast time very easy.
The problem with breakfast bakes is that they all kind of taste the same. You put the hashbrowns in the bottom. Top with the eggs. Add meat. All the same.
This recipe is not. It has a unique, but delicious flavor. And me, being from Wisconsin, loves the flavor of the Parmesan cheese in this bake.
Spray a 6-quart slow cooker with cooking spray. Layer 1/2 of the hashbrowns on the bottom of the slow cooker. Top with half of the sausage, mozzarella, and Parmesan cheese, sun-dried tomatoes and onion. Then repeat the layers.
Beat eggs, milk, salt, and pepper together until well blended. Pour over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.