Lightly coat the inside of a 6 quart slow cooker or instant pot with Nonstick Cooking Spray (to taste).
Place half of the Frozen Shredded Hash Browns (28 ounce) into the bottom of the pot.
Cook the Pork Sausage (1 pound) according to package directions.
Shred the Reduced-Fat Sharp Cheddar Cheese (2 cup) and 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 Onion (1), Green Bell Pepper (1), and 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 Egg (12) and 1% Low Fat Milk (1/2 cup), and season with Salt and 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.