Hash Brown Egg Breakfast

Ingredients

• 32 ounces frozen cubed hash brown potatoes thawed
• 2 cups cubed cooked ham
• 1 1/2 cups shredded cheddar cheese (6 oz.)
• 1 large green bell pepper chopped
• 1 medium onion chopped
• 12 eggs lightly beaten
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Layer a third of the potatoes, ham, cheese, green pepper, and onion in greased 6-qt. slow cooker. Repeat layers twice.
2. In a large bowl, whisk the eggs, milk, salt and pepper; pour over the top. Cover and cook on Low for 3-4 hours or until a thermometer reads 160F.