In a mixing bowl, beat the eggs, hot Sauce, green chiles, few dashes of salt and pepper. Layer half of the hash brown potatoes into the crock pot and half of the chopped peppers and onions evenly. Spread thinly sliced portions of ¼ stick of butter. Sprinkle 1 cup of shredded cheese evenly. Pour ½ of the egg mixture evenly over this layer. Repeat making an additional layer. Set the crock pot on low for 6 hours.