Spray the insert of a 6 quart or larger slow cooker OR a 3.5 quart casserole slow cooker with non-stick cooking spray and set aside.
Dice bacon and cook it in a large frying pan until it is crisp and drain it on a plate lined with paper towels, set aside.
Pour off bacon fat from pan (save it, if that is your thing).
To the same pan add the diced onions, red bell pepper and breakfast sausage.
Cook and crumble the sausage until it is fully cooked and no longer pink and the onions are translucent.
In a bowl scramble 6 eggs seasoning with salt and pepper to taste (I do about 1/4 tsp pepper and just a pinch of Kosher salt)
Add the frozen diced potato hash browns, bacon, sausage mixture to the slow cooker.
Add 2 cups shredded cheese and pour the scrambled eggs in.
Give everything a stir and then flatten out evenly in the slow cooker.
Top with remainder 1 cup cheese.
Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
Notes
This casserole also makes an excellent breakfast burrito filling. Just warm up some flour tortillas, spoon the cooked casserole in the middle and roll them on up for breakfast on the go!