Mountain Man Crock Pot Breakfast

In a skillet over medium heat, cook the breakfast sausage until browned. Add the diced onions and bell peppers (if using) and sauté until softened. Drain any excess grease.
Lightly grease the inside of a 6-quart slow cooker. Spread half of the hash browns on the bottom.
Layer half of the cooked sausage mixture over the hash browns, followed by half of the shredded cheese.
Repeat the layers with the remaining hash browns, sausage mixture, and cheese.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
Pour the egg mixture evenly over the layers in the slow cooker.
Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the eggs are fully set and the edges are slightly golden.
Turn off the slow cooker and let the dish cool slightly before serving.
Optional: Garnish with additional cheese, green onions, or fresh parsley before serving.