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Submitted by: Jessica Robertson from Fishers, IN
Originally shared on the web 07/19/2011

32-oz. pkg. frozen shredded hashbrowns
1 lb. ground pork sausage, browned and drained
1 onion, diced
1 green pepper, diced
1-1/2 c. shredded Cheddar cheese
1 doz. eggs, beaten
1 c. milk
1 t. salt
1 t. pepper

Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours. Serves 8.