Slow Cooker Hashbrown Egg Casserole

1 lb. frozen shredded hash browns
8 oz sour cream
8-16 oz shredded cheddar (depending on how cheesy you want it – you can also use part cream cheese)
1 lb sausage or bacon fried and drained
1 large onion diced
1 large bell pepper diced
1 14.5 oz can diced tomatoes (drain about half the liquid)
12-18 eggs scrambled (depending how eggy you want it)
Salt
Pepper

Place frozen hash browns in a slow cooker on medium or high to thaw, salt and pepper to taste, stir occasionally. Add sour cream and cheddar/cream cheese when potatoes soften and turn slow cooker to low. Fry bacon or sausage and add to slow cooker; sauté onions, bell pepper, and tomatoes and add to slow cooker; and then scramble eggs, salt and pepper to taste, and add to slow cooker. Cook on low until thoroughly heated through.
Optional - instead of scrambling the eggs you can add the egg mixture to all the cooked ingredients and bake in the oven for 45-60 minutes until the middle is solid.

Serving Size: 16