Sausage & Potato Breakfast Casserole

2 pounds ground sausage, Cooked and strained well
1 pkg. (26-32oz.) frozen cubed hash brown potatoes
2 cups shredded mozzarella cheese
2 cup extra sharp cheddar cheese
12 eggs
1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Spray a 6 quart slow cooker with cooking spray. 
2. Layer 1/2 of potatoes on the bottom of slow cooker.
3. Top with half of the sausage, mozzarella and sharp cheese. Repeat layering.
4. Beat eggs, milk, salt and pepper in a large bowl with a wire whisk until well blended.
5. Pour evenly over potato-sausage mixture.
6. Cook on LOW for 8 hours or on HIGH for 4 hours or until eggs are set.

Source: Andrea's Country Home Cookin