Lightly coat the inside of a 6-quart slow cooker or instant pot with
Nonstick Cooking Spray (as needed)
Place half of the
Frozen Shredded Hash Browns (3 3/4 cups)
into the bottom of the pot.
Pork Sausages (1 lb)
according to package directions.
Reduced-Fat Sharp Cheddar Cheese (2 cups)
Reduced-Fat Monterey Jack Cheese (1/2 cup)
if not using pre-shredded.
Top the hash browns with half of the sausage and half of the cheddar cheese (1 cup).
Add half of the Monterey jack cheese (1/4 cup)
Add half of the
Green Bell Pepper (1)
Red Bell Pepper (1)
Repeat the layers with the remaining hash browns, cheddar cheese (1 cup), Monterey jack cheese (1/4 cup), onion, red bell pepper, and green bell pepper.
In a medium bowl, whisk together the
Large Eggs (12)
1% Low Fat Milk (1/2 cup)
, and season with
Salt (to taste)
Ground Black Pepper (to taste)
Pour the egg mixture over layers in the slow cooker.
Cover and cook on high for 4 hours or on low for 8 hours - or until the eggs have cooked through and set in the middle.
Once done, divide evenly among bowls and enjoy right away.