1 32 oz. bag of frozen hash browns - shredded works best
1 lb of diced bacon (cooked & drained) or 1 lb. cooked ham, cubed (we did half ham & half bacon)
1 medium onion (optional)
1 green bell pepper, diced (optional)
1 1/2 c. shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk (we used half & half)
1 t. salt
1 t. pepper or to taste
|Bacon, Ham, Onion and Green Bell Pepper layer|
Spray crock pot with butter cooking spray or line with crock pot liner. Place a layer of frozen hash browns on the bottom of the slow cooker. Then layer bacon, onion, 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 layered crock pot mixture. Cover, and turn crock pot on low for 8-10 hours.
-adapted from Recipe4Living.