Western Omelet Casserole

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

Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of ham 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 mixture inside the crock pot, cover and turn on LOW. Cook for 10 to 12 hours.