Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes, thawed1 pound bacon strips, cooked and crumbled1 medium onion, chopped1 medium green pepper, chopped1-1/2 cups shredded cheddar cheese12 large eggs1 cup 2% milk1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a greased 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers.
Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, until a thermometer reads160°, 3-1/2 to 4 hours.
