1 (32 ounce) bag frozen hash brown potatoes
1 pound bacon diced, cooked and drained, or 1 pound cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded Cheddar or Monterey jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the crock pot, 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 slow cooker mixture.
Cover and turn on LOW. Cook for 10 to 12 hours.
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