| | Directions | | Layer a third of the potatoes, bacon, onion, green pepper and cheese in a 5-quart slow cooker coated with cooking spray. Repeat layers twice. In large bowl, whisk eggs, milk, salt and pepper and pour over top of mixture in slow cooker. Cover and cook on high for 30 minutes, reduce heat to low and cook for 3 1/2 to 4 hours or until thermometer reads 160 degrees. |
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| Ingredients | | - |  | 1 package frozen shredded hash brown potatoes, thawed (32 ounce pkg) |
| - | | 1 pound bacon strips, cooked, crumbled |
| - | | 1 onion, chopped |
| - | | 1 green pepper, chopped |
| - | | 1 1/2 cups shredded cheddar cheese |
| - | | 12 eggs |
| - | | 1 cup milk |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
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