Start by cooking the Jennie-O Lean Mild Turkey Breakfast Sausage in a skillet over medium heat until browned. Drain any excess grease and set aside. Chop the yellow onion and have your shredded hash browns and cheese ready.
In a large mixing bowl, crack the whole dozen eggs. Add the milk, flour, salt, pepper, and crushed red pepper flakes. Whisk until well combined and set aside.
In the bottom of your crock pot, layer half of the thawed shredded hash browns. Next, sprinkle half of the cooked turkey sausage over the hash browns, followed by half of the chopped onion. Then, add one cup of shredded Colby Jack cheese.
Pour half of the egg mixture evenly over the layered ingredients in the crock pot.
Repeat the layering process with the remaining hash browns, turkey sausage, onions, and another cup of cheese. Finally, pour the remaining egg mixture over the top.
Cover the crock pot with its lid and cook on low for 6-8 hours or on high for 3-4 hours. The casserole is ready when the eggs are set, and the top is golden brown.
