Slow Cooker Sausage Breakfast Casserole

1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage browned and drained
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1-Spray a 6 quart slow cooker (I have this crock pot and love it) with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won’t fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
2-Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
3-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.
4-Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
5-Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

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