Refresh hashbrowns according to package directions.
Cook turkey sausage and bacon according to package directions. Crumble or chop.
Whisk eggs, milk, hot sauce and black pepper in a bowl.
Melt butter in a 10 or 12-inch non-stick skillet over medium high heat. Add onion and cook, stirring occasionally, until slightly softened.
Spread hashbrowns evenly in pan and part-way up sides. Cook without stirring until light golden brown and crisp on one side, about 3 minutes. Sprinkle crumbled sausage and bacon over potatoes. Pour eggs evenly over and arrange cheese slices on top.
Cover skillet and reduce heat to low; cook until eggs are set in the center and cheese is melted, about 15 minutes. Serve from the pan or slide onto a platter then cut into wedges.