Grease the ceramic interior of a 6 quart slow cooker well.
In the bottom of the slow cooker, mix together the cauliflower rice, sausage, 4 ounces of the cheese, the ham, and red pepper.
In a large bowl, whisk the eggs, whipping cream, garlic, salt, pepper and red pepper flakes until well combined. Pour over the cauliflower rice mixture. Top with the remaining cheese.
Cover and cook on low for 4 to 5 hours, until lightly browned around the edges and set in the middle.
Let cool for 10 minutes before cutting into pieces and serving.
Notes
Storage Information: Store the leftovers in a covered container in the fridge for up to 4 days.