Crockpot Breakfast

By Ellan

Ingredients

• 1 bag Frozen Hash Brown Potatoes
• 1 lb. bacon
• 1 small onion, diced
• 8 oz. shredded cheddar
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 12 eggs
• 1 cup of milk

Preparation

Step 1

Cut bacon into small pieces, cook and drain. In the bottom of a slow cooker, layer, half of the hash browns and half of the following: onions, bacon, green and red pepper and cheese. Repeat layers with the remaining ingredients ending with the cheese.
In a medium sized bowl beat eggs and milk, together. Pour eggs over the casserole and top with salt and pepper to taste.
Cooke on low for 4 hours or warm for 8 hours.