Crock Pot Breakfast Scramble: A Set-It-and-Forget-It Morning Delight

Crack the eggs into a large mixing bowl and whisk them together with the milk, salt, and pepper.
If using cooked sausage or bacon, crumble it into small pieces. Dice the bell peppers, onions, and potatoes (if using fresh potatoes).
Assemble in the Crock Pot:

Spray the inside of your Crock Pot with non-stick cooking spray.
Layer the diced potatoes (or frozen hashbrowns) at the bottom of the Crock Pot.
Pour the egg mixture over the potatoes, and then add the bell peppers, onions, cooked sausage or bacon, and shredded cheese. Stir to combine evenly.
Cook the Scramble:

Cover the Crock Pot and cook on low for 7-8 hours, or on high for 3-4 hours. The eggs should be fully cooked, and the potatoes (if using fresh) should be tender. Stir occasionally if possible to ensure even cooking.
Serve and Enjoy:

Once everything is cooked through, give the scramble a final stir and garnish with chopped parsley (if desired). Serve hot with a side of toast or fresh fruit for a complete breakfast.
Serving and Storage Tips: