30 oz pkg frozen shredded hash brown potatoes
1 lb ground sausage, browned and drained
2 c shredded cheddar cheese
½ c shredded mozzarella cheese
1 onion, diced
1 red pepper, diced
12 eggs
½ c milk
½ t salt
¼ t ground black pepper
Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make this recipe in a smaller crockpot because it won’t fit).
Layer ½ of the potatoes on the bottom of the slow cooker.
Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers.
Repeat the layers again.
Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended.
Pour egg mixture evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Top with green onions, salsa, tomatoes, mushrooms, avocado-whatever you like!