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Cook sausage according to package directions; cut into 1/4-inch slices; set aside.
In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
Repeat layers twice.
In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160ºF.