1bag frozen hash brown potatoes32 oz., shredded style
1lb.of bacon dicedcooked and drained, or 1 lb. cooked ham, cubed
1medium diced onion
1green bell pepperdiced
1 1/2C. shredded cheddar or Monterey Jack cheese
1t.peppermore or less to 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, salt and pepper together. Pour over crock pot mixture.
Cover and turn on low. Cook for 10-12 hours.
Do compare this to your favorite breakfast casserole. I’ll bet it can be adapted to the crock pot too!