package (30 ounces) frozen shredded hash brown potatoes, thawed
pound bacon strips, cooked and crumbled
medium onion, chopped
medium green pepper, chopped
cups (6 ounces) shredded cheddar cheese
cup 2% milk
In a greased 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers. Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, 3-1/2 to 4 hours or until a thermometer reads 160°.