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Ingredients

• 32 oz. frozen shredded hash browns
• 1 pound(s) cooked ham, cubed
• 1 onion, diced
• 1 green pepper, diced
• 1 1/2 c shredded cheese
• 12 eggs
• 1 c skim milk
• 1 tsp salt
• 1 tsp black pepper

Directions

Divide hash browns, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk salt & pepper pour over layers in the crock pot cover and turn on low. Cook for 10-12 hours overnight.

Submitted by: Sheila Wallendal