Slow Cooker Breakfast Casserole

2 lbs. frozen shredded hashbrowns
Large pkg. of shredded cheese
1 red pepper, chopped
1 green pepper, chopped
1 medium onion, chopped
ham, bacon or sausage (or all three!), chopped in pieces
12 eggs
1 tsp. salt
1 tsp. pepper
1/2 cup milk

I have been making this for so many years that I don't really have a recipe written down. You can pretty much put whatever you want in this as far as vegetables and meat and such. Depending on the size of your crockpot you will use more or less of the ingredients. It always turns out so yummy!

Spray crockpot with non-stick cooking spray. Chop all meat and vegetables and combine in a bowl. In the crockpot layer some of the hashbrowns, some of the vegetable/meat mixture and some of the cheese. Repeat those layers until your crockpot is full ending with a layer of cheese on the top. In a bowl whisk together the eggs, milk, salt & pepper. Pour this mixture over the top of your layers - it will soak down into the crockpot. Cook on low for about 8 hours or on high for 4. I usually make this at night and let it cook on low until morning.
(Submitted by by Mary Jane Griffith)