1. Open package of cheese and set aside ½ cup for topping the casserole.
2. In large mixing bowl, combine cheese with black beans, sweet pepper, onion, has browns, corn and sausage crumbles. Spray slow cooker with cooking spray and pour in the hash brown mixture.
3. Whisk eggs in bowl. Add milk and seasonings and whisk again until thoroughly mixed. Pour over the hash brown mixture in crock pot.
4. Cover and cook on low for 3-5 hours. Eggs should be set and the edges golden.
5. Uncover, with paper towel in one hand to catch the condensation so it does not drip.
6. Sprinkle reserved cheese over the top of the casserole. Let set for 15 minutes before serving.
7. Cut into wedges and serve with sour cream and/or salsa or fresh finger vegetables.

To Make Ahead and Freeze

1. Pour hash brown mixture into gallon zipper bag and seal.
2. Pour egg mixture into second gallon zipper bag and seal, pushing out air.
3. Put reserved cheese into snack or sandwich sized bag.
4. Put all three bags into another gallon zipper bag and seal, labeling with date, name of dish and cook time.
5. Thaw in refrigerator 8- 12 hours, before cooking to directions above.