Brown the sausage in a skillet over medium heat for 5-7 minutes until fully cooked and browned, then drain excess grease.

Whisk together eggs, milk, salt, black pepper, and garlic powder in a bowl for about 2 minutes until fluffy.

Grease the slow cooker. Layer hash browns, cooked sausage, bell pepper, and onion evenly.

Pour the whisked egg mixture over the layers ensuring even saturation.

Sprinkle 1.5 cups of cheddar cheese on top.

Cover and cook on low for 6-7 hours or high for 3-4 hours until set and golden.

During the last 10-15 minutes, add the remaining 0.5 cup of cheese on top.

Let the casserole rest for 5 minutes before serving, garnishing with fresh herbs if desired.