-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 Monterey Jack cheese
-1 dozen eggs
-1 C. milk
-1 t. salt
-1 tsp. pepper or taste
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 and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.