- Prep Time: 15 minutes
- Cook Time: 10-12 hours
- Servings: 8
- 1 (32 oz) bag frozen hash brown potatoes
- 1 pound bacon diced, cooked and drained
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1 dozen eggs
- 1 cup milk
- 1 tsp salt
- 1 tsp pepper
DirectionsPlace a layer of potatoes on the bottom of the slow cooker, followed by a layer of bacon, onions, peppers and cheese. Repeat the layering process two or three more times (until ingredients are used up), ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together. Pour over the mixture in the slow cooker, cover. Cook on low for 10-12 hours.