Brown the sausage

• Brown the breakfast sausage in a frying pan, breaking it up as it cooks.
• Drain off the excess fat.

Layer the slow cooker

• Line the slow cooker with a liner if you like easy cleanup.
• Layer the frozen hash browns on the bottom.
• Add the browned sausage in an even layer.
• Scatter the shredded cheddar over the top.

Whisk the egg mixture

• Whisk the eggs, milk, salt, pepper and garlic powder in a bowl until smooth.
• Pour the mixture evenly over the layers in the slow cooker.

Cook overnight on low

• Cover and cook on low while you sleep.
• Check that the eggs are set and the edges are lightly golden before serving.