Ingredients
1 package (32 ounces) frozen cubed hash brown potatoes, thawed2 cups cubed fully cooked ham1-1/2 cups shredded cheddar cheese1 large green pepper, chopped1 medium onion, chopped12 large eggs, lightly beaten1 cup 2% milk1 teaspoon salt1 teaspoon pepper
Preparation
Layer a third of the potatoes, ham, cheese, green pepper and onion in a greased 6-qt. slow cooker. Repeat layers twice.
In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on high for 30 minutes. Reduce heat to low; cook for 2-1/2 to 3-1/2 hours or until a thermometer reads 160°.
