Crockpot Breakfast Casserole

32 oz. bag frozen cubed hash brown potatoes

1 lb. bacon (diced, cooked and drained)
ham (cooked and cubed)

sausage (cooked and crumbled)

1 onion (diced)

1 green bell pepper (diced)

1 1/2 cups sharp cheddar or Monterey jack cheese (shredded)

1 dozen eggs

1 cup milk

1 tsp salt

1 tsp pepper (more or less to taste)

Optional - sliced jalapeno peppers or diced red peppers

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, ham or sausage; 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, salt and pepper together. Pour over the mixture in the slow cooker, cover and turn on low. 

Cook for 10-12 hours.