Place the frozen hash brown potatoes in the bottom of your slow cooker. (I don’t use cooking spray but you can if you’re worried yours might stick.)
Place the chopped onion and peppers on top of the potatoes.
Next, layer the cooked sausage in the crock pot and top with the shredded cheese.
In a medium bowl, whisk together the eggs and remaining ingredients (but not the toppings).
Pour the egg mixture over the other ingredients in the slow cooker.
Put the lid on and cook for 8-9 hours on low.
Serve with desired toppings and enjoy!
If you are using thawed hash brown potatoes, this will probably cook in 7-8 hours. You can substitute pork sausage if you prefer. You could also replace the sausage with diced ham or cooked, crumbled bacon.I use skim or 2% milk, but you could use a milk substitute or use half-and-half for a richer dish.The toppings are optional but really help make this casserole look gorgeous and bring a bright, fresh taste as well.