Ingredients:

• 1 32-oz. bag frozen hashbrown potatos
• 1 lb bacon, cut into pieces, fried and drained.
• 1/2 c onions; diced
• 1 green pepper; diced
• 3/4 lb cheddar cheese; diced
• 1 dozen eggs
• 1 c milk
• 1/2 tsp dry mustard
• salt and pepper to taste

Instructions:

1. Grease the inside of your crock pot with non-stick cooking spray.
2. In your crock pot, layer the hashbrowns, bacon, onions, green pepper and cheese.
3. In a bowl, beat eggs, milk and mustard, salt and pepper together. Pour over crock pot layers.
4. Cover and cook on low 9-10 hours.

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