Instructions

• Cook the 1 pound ground turkey sausage in a skillet over medium heat, breaking it into small pieces, until fully cooked and no pink remains. Transfer to a plate and set aside.
• Place half of the frozen potatoes into the slow cooker. Top with half the cooked sausage, half the 1/2 cup red bell pepper, half the 1/2 cup orange bell pepper, half the 1 cup yellow onion, and half of the 1 1/2 cup slow-fat cheddar cheese.
• Repeat the layering with the remaining potatoes, the remaining cooked sausage, the remaining red and orange bell pepper, the remaining yellow onion, and the remaining slow-fat cheddar cheese.
• In a mixing bowl, whisk together the 12 eggs, 3/4 cup skim milk, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1 tablespoon Dijon mustard until well combined.
• Pour the egg mixture evenly over the layered ingredients in the slow cooker. Gently press down so the liquid reaches the lower layers.
• Cover and cook on LOW for 8 to 8 1/2 hours, until the eggs are fully set in the center.
• Serve hot.