In your slow cooker, add the sliced breakfast sausage, diced potatoes, and undrained canned tomatoes.

In a separate bowl, whisk together the chicken broth, minced garlic, and hollandaise sauce packet until fully combined.

Pour the broth mixture into the slow cooker over the other ingredients and stir gently.

Cover and cook on high for 4 hours or low for 8 hours, until the potatoes are tender.

Ladle the soup into bowls, and top each serving with fluffy scrambled eggs and crumbled bacon.

Serve with crusty bread or warm breakfast biscuits.