Crock-Pot Breakfast

• 1 bag (32 Oz. Weight Bag) Frozen Hash Brown Potatoes (I Use O'Brien's)
• 1 pound Ham, Cubed (I Use Turkey Ham)
• 1 whole Red Bell Pepper, chopped
• 1 whole Onion, Chopped
• 2 cups Shredded Cheddar Cheese
• 12 whole Eggs
• 1 cup Skim Milk
• 1 teaspoon Salt
• 1 teaspoon Pepper

1. 1. Spray a crock pot with nonstick spray.
2. 2. Divide (separately) the hash brown potatoes (frozen), ham, bell pepper, onion and cheese into two equal portions.
3. 3. Layer in order, starting with the potatoes and ending with the cheese, into the crock pot twice.
4. 3. Combine the eggs, milk, salt and pepper. Pour over the layers in the crock pot and cook on low for 8 -10 hours overnight.
5. For variations, you can substitute a pound of diced, cooked bacon for the ham, good Irish cheese for the cheddar or even mozzarella and top with salsa when you serve. You can also use 6 whole eggs and 12 egg whites to lower the fat content.

brown potatoes, ham, red bell pepper, onion, cheddar cheese, eggs, milk, salt, pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/crock-pot-breakfast/ (may not work)