Crock Pot Breakfast Casserole

Ingredients:

1 bag (32 oz. size) frozen hash brown potatoes
1 pound bacon, diced; or ham, cooked and cubed
1 onion, diced
1 green bell pepper, diced
1 1/2 cup cheddar or Monterey Jack cheese, shredded
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)

Directions:
Place a layer of frozen potatoes on the bottom of the crock pot, followed
by a layer of bacon or ham; then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk, salt and pepper together. Pour over the crock pot
mixture, cover and turn on low. Cook for 10-12 hours.

Serves SIX, (obviously I half it...)