CrockPot Breakfast

Ingredients:

1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon, diced, cooked and drained (or 1 lb. cooked ham, cubed)
1 medium diced onion
1 green bell pepper, diced
1 1/2 C. shredded cheddar or Monterrey Jack cheese
1 dozen eggs
1 C. milk
1 tsp. salt
1 tsp. pepper

Directions:

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper, and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk, salt, and pepper together. Pour over the Crockpot mixture, cover, and turn on low. Cook for 10-12 hours.

Thanks to Kim!