In a skillet, cook the sausage meat over medium heat until no longer pink. Add the onion and cook for 2 minutes, or until the onion is softened.

In a bowl, add the eggs, heavy cream, sea salt, and black pepper and whisk to combine. Add the bell pepper and bacon bits and stir to combine.

Line a 4- to 6-quart slow cooker with parchment paper.

Place the cooked sausage mixture into the slow cooker.

Pour the egg mixture over the sausage.

Cover and cook on LOW for 4 hours, until the eggs are cooked through. Sprinkle the cheddar cheese on top and serve.