1. In a large skillet, brown the sausage over medium heat, breaking it up with a wooden spoon. Once cooked through, drain any excess grease.
2. Add the diced onion and bell peppers to the skillet and sauté for about 5 minutes until they soften and become fragrant. This step reminds me of the aromatic mornings spent in my grandmother’s kitchen.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
4. Spray the inside of a 6-quart crock pot with cooking spray to prevent sticking.
5. Layer half of the hash browns on the bottom of the crock pot. Top with half of the sausage mixture and 1 cup of cheese.
6. Repeat the layers with the remaining hash browns, sausage mixture, and cheese.
7. Pour the egg mixture evenly over the layers in the crock pot.
8. Cover and cook on low for 7-8 hours or on high for 3-4 hours. You’ll know it’s done when the eggs are set and the cheese is melted and bubbly.
9. Garnish with chopped fresh parsley before serving for a pop of color and freshness.

This dish is as easy as setting it and forgetting it, allowing you to enjoy more moments with your family rather than being tied to the stove.