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Crockpot Breakfast
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| Ingredients | |
| 1 32 oz. bag | frozen hash brown potatoes |
| 1 lb. | bacon, diced, cooked and drained or 1 lb. cooked ham, cubed |
| 1 med. | onion, diced |
| 1 | green bell pepper, diced |
| 1 1/2 C. | cheddar or Monterrey Jack cheese, shredded |
| 1 dozen eggs | |
| 1 C. | milk |
| 1 tsp. | salt |
| 1 tsp. | pepper, (more or less to taste) |
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Directions
1. Place a layer of frozen potatoes on the bottom of the slow cooker (Crockpot), followed by a layer of bacon then onions, green pepper and cheese.
2. Repeat the layering process two or three more times, ending with a layer of cheese.
3. Beat the eggs, milk, salt and pepper together.
4. Pour over the Crockpot mixture, cover and turn on low.
5. Cook for 10-12 hours.
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