Start by spraying the bottom and sides of your crockpot with non-stick cooking oil.

Layer 2 cups of thawed frozen shredded hash browns at the bottom of the crockpot, sprinkle with salt and black pepper.

Crumble half of your cooked breakfast sausage over the hash brown layer, then sprinkle 1 cup of shredded cheddar cheese on top.

Add diced yellow onion and bell peppers over the cheese, then repeat the layers with remaining sausage and cheese.

In a mixing bowl, whisk together 8 large eggs, 1 cup of milk, minced garlic, and dry mustard until fluffy.

Pour the egg mixture evenly over the layered ingredients in the crockpot.

Cover your crockpot with its lid, cooking on low for about 6 to 8 hours, or on high for 4 hours.

Once cooked, remove lid and serve warm portions; garnish with chopped chives if desired.