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Western Omelet Casserole

1 bag (32 oz. ) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained OR 1 lb. cooked ham, cubed
1 med. diced onion
1 green bell pepper diced
1 1/2 C shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C milk
1 tsp. salt
1 tsp. pepper (more or less to taste)


Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk and salt and pepper together. Pour over the slow cooker mixture, cover and turn on low. Cook for 10-12 hours.


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