Crockpot Hashbrown Casserole

• 30 oz frozen shredded plain hashbrowns
• 1-2 cups cooked bacon, ham or sausage (diced or chopped)
• ½ of an onion, diced
• 1 bell pepper, diced
• 2 cups shredded cheese
• 12 eggs
• 1 cup milk
• salt and pepper to taste (I omitted the pepper since we were using peppered ham)

1. Mix together your eggs and milk (and salt and pepper if you're using it).
2. Whisk until well combined.
3. Dice up the onion and bell pepper.
4. Evenly add the frozen hashbrowns to your crockpot.
5. Pour the egg mixture over top.
6. Add the ham, veggies and cheese.
7. Mix well.
8. Pop a lid on it and cook on high for 4 hours or on low for 6-8 hours.