In a skillet over medium heat, brown the breakfast sausage for about 5-7 minutes, breaking it into crumbles until browned and cooked through. Drain excess fat and set aside. While the sausage cooks, dice the onion and bell peppers.

Lightly spray the inside of your crockpot with non-stick cooking spray. Start by adding a layer of frozen hash browns or diced potatoes, followed by the cooked sausage, and then evenly distribute the diced onion and bell peppers over the top.

In a large bowl, whisk together eggs, milk or heavy cream, garlic powder, smoked paprika, and salt and black pepper to taste until fully combined.

Pour the egg mixture evenly over the layered ingredients in the crockpot, ensuring it saturates everything.

Sprinkle the cheddar cheese and Monterey Jack cheese on top of the egg mixture.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Once cooking is complete, scoop portions directly from the crockpot using a large spoon. Garnish with fresh herbs or hot sauce if desired.