Slow Cooker Breakfast Casserole

Ingredients

• 1 bag Frozen Hash Brown Potatoes (32 oz)
• 1 lb Bacon
• 1 Small Onion diced
• 8 oz Shredded Sharp Cheddar Cheese
• ½ Red Bell Pepper diced
• ½ Green Bell Pepper diced
• 12 Eggs
• 1 cup Milk

Instructions

Cut bacon into small pieces, cook and drain (You could use precooked bacon to speed up the process).

In the bottom of a slow cooker, layer: half of the hash browns and half of the following: onions, bacon, green and red peppers and cheese. Repeat layers with the remaining ingredients ending with cheese.

In a medium sized bowl beat eggs and milk together. Pour egg mixture over the casserole and top with salt and pepper to taste.

Cook on Low for 6-8 hours.