Ingredients:

• 1 bag-32 oz. frozen southern style hashbrown potatoes
• 1 pound bacon; cut into pieces, cooked and drained
• 1/2 cup onions; diced
• 1 green pepper; diced
• 3/4 pound cheddar cheese; shredded
• 1 dozen eggs
• 1 cup milk
• 1/2 teaspoon dry mustard
• salt & pepper to taste

Instructions:

1. In your crock pot, layer the first five ingredients into three layers. Top with sheese.
2. In a bowl, beat the eggs, milk and mustard, salt and pepper together.
3. Pour over the layers in the crock pot.
4. Cook on low for ten to twelve hours.

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