Crockpot Western Omelet Casserole

32 ounces frozen hash browns
1 pound ham, extra lean, cooked and cubed
1 medium onion, diced
1 medium green bell pepper, diced
1 1/2 cups shredded Monterey jack or cheddar cheese
12 eggs
1 cup skim milk
1 teaspoon salt
1 teaspoon black pepper, or to taste

Spray the inside of the crock pot with nonstick spray. Place a layer of frozen potatoes on the bottom of the crock pot. Add layers of ham, onions, green peppers and cheese, in the order listed. Repeat the layering process two or three times, ending with a layer of cheese. Beat the eggs, milk, salt and pepper together. Pour over the mixture inside the crock pot, cover and turn on LOW. Cook for 10 to 12 hours, or overnight, and enjoy for breakfast or brunch the next day.

Makes 8-10 servings.