Spray a 6-quart slow cooker with nonstick cooking spray.
Arrange half the frozen hash browns in an even layer on the bottom of the slow cooker. Top with half the cooked sausage, half the ham, half the green onion and half the cheese. Repeat layers.
In a large bowl, whisk together eggs, milk, cottage cheese, salt and pepper.
Pour egg mixture over the top of the hash browns.
Cover and cook on high for 4 hours or low for 8 hours (until the eggs are set in the center).
Notes
MFP: MFF Slow Cooker Ham and Sausage Breakfast Casserole