Crock Pot Breakfast Casserole

• 16 ounces hash browns, frozen
• 1/2 lb bacon, cooked and crumbled
• 1/2 medium onion, diced
• 1/2 medium bell pepper, diced
• 3/4 cup cheddar cheese, shredded
• 6 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Place a layer of frozen hash browns on the bottom of the crock pot, followed by a layer of bacon, then onions, bell pepper and cheese.
2. Repeat the layering process two more times, ending with a layer of cheese.
3. Beat the eggs, milk, salt and pepper together.
4. Pour over the crock pot mixture.
5. Cover and cook on low 8-10 hours. Note based on harsh review: If you know your slow cooker runs hot, reduce the time accordingly. I have made this many times at the stated time with great results - best between 8-9 hours, well done at 10, but not burnt.

browns, bacon, onion, bell pepper, cheddar cheese, eggs, milk, salt, pepper

Taken from www.food.com/recipe/crock-pot-breakfast-casserole-210185 (may not work)