Begin by browning the breakfast sausage in a skillet over medium heat for about 5-7 minutes until fully cooked and no longer pink. Once browned, drain any excess fat and set the sausage aside. Next, dice the onion and bell peppers into small pieces.

Lightly spray the inside of your crockpot with non-stick spray to prevent sticking. Start layering by adding frozen hash browns evenly at the bottom. Next, distribute the cooked sausage over the hash browns, followed by the diced onion and bell peppers.

In a mixing bowl, whisk together a dozen large eggs, 1 cup of milk (or a non-dairy substitute), and seasonings including garlic powder, smoked paprika, salt, and black pepper. If you like a bit of spice, add a few dashes of hot sauce.

Carefully pour the freshly whisked egg mixture over the layered ingredients in the crockpot. Ensure it covers everything evenly, allowing the egg to seep through the layers.

Generously sprinkle the shredded cheddar and Monterey Jack cheese on top of the egg mixture. The cheese will melt beautifully during the cooking process.

Secure the lid on your crockpot and set it to cook on low for 6-8 hours, or on high for 3-4 hours.

Once the Mountain Man Breakfast is cooked to perfection, serve it directly from the crockpot. Use a spatula to scoop out portions, garnishing with fresh herbs or a sprinkle of hot sauce if desired.