In a large skillet over medium-high heat, brown the sausage according to package directions. Allow to cool slightly and cut into 1/4” slices.

In a small bowl, combine the spinach, thyme and garlic.

Grease the slow cooker with cooking spray and pour 1/3 of the hash browns into the bottom.

Layer with 1/3 of the sausage, 1/3 of the spinach mixture and 1/3 of the cheese. Repeat with two more layers.

In a large bowl whisk together the eggs, sour cream, salt and pepper. Pour over the layered ingredients.

Place the lid on the slow cooker and cook for 7-8 hours on low, or until eggs are set and cheese is melted.

Serve the next morning for a hearty breakfast.