1. In a large skillet, cook the sausage over medium heat until browned and crumbled. Remove the sausage and drain the excess grease, leaving a small amount in the skillet.
2. Add the onions (and bell peppers, if using) to the skillet and sauté until softened, about 4-5 minutes.
3. In a large mixing bowl, whisk together the eggs, 1/2 cup of milk, garlic powder, onion powder, black pepper, and a pinch of salt.
4. Spray the inside of your slow cooker with cooking spray. Layer half of the tater tots in the bottom of the slow cooker.
5. Evenly distribute the browned sausage and sautéed onions (and peppers) over the tater tots. Sprinkle 1 cup of shredded cheddar cheese on top.
6. Pour the egg mixture over the top. Arrange the remaining tater tots on top of the egg mixture.
7. In a small mixing bowl, whisk together the cream of mushroom soup, 3/4 cup of milk, and Worcestershire sauce. Pour this mixture evenly over the top layer of tater tots.
8. Cover and cook on low for 6-8 hours or until the eggs are set and the tater tots are crispy.
9. About 10 minutes before serving, sprinkle the remaining 1 cup of shredded cheddar cheese over the top and let it melt.
10. Garnish with freshly chopped parsley, if desired, before serving.
