Traditional Sausage Breakfast Casserole

2 (16-oz.) pkgs. Sausage (not in casing)
1 red bell pepper, minced
1 Vidalia onion, minced
32 T. minced garlic
PAM
1 (28-oz.) pkg. frozen hash browns (Alexia is good brand)
1 (12-oz.) evaporated milk
12 eggs
½ c. chopped fresh basil
¼ c. chopped fresh parsley
2 c. shredded sharp Cheddar cheese
Parsley garnish
Sea salt, onion powder, garlic powder, white pepper
1. Brown sausage in large skillet over medium heat, until meat crumbles and is no longer pink.
2. Remove sausage from skillet using slotted spoon, reserve 2 T. drippings in skillet.
3. Add bell pepper and onion to drippings and cook until tender. Add garlic and cook for 1 minute.
4. Lightly grease 6-quart slow cooker with PAM.
5. Place hash browns in slow cooker and season with sea salt, onion powder, garlic powder and white pepper, to taste (about ½ t. each).
6. Top with cooked sausage and veggie mixture.
7. Whisk together milk and eggs until frothy.
8. Stir in basil and parsley. Pour over sausage mixture.
9. Sprinkle with cheese.
10. Cove and cook on LOW for 4 hours or until beginning to set.
11. Remove lid and cook another 10 minutes.