1 (30 oz) package frozen shredded hash brown potatoes
½ lb ground sausage (I used Italian sausage), browned and drained
1 lb bacon, cooked and chopped
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon sugar
Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
Layer half the hash browns in the bottom of the slow cooker.
Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
Whisk together eggs, milk, salt, pepper, and sugar.
Pour egg mixture over hash brown and cheese layers.
Cook on low for 6-8 hours on low or 4 hours on high.