Slow Cooker Sausage Breakfast Casserole

1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage (I used Italian 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
Directions:
Spray a 6 quart slow cooker 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.
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!