Crock Pot Western Omelet Casserole

CROCK POT WESTERN OMELET CASSEROLE

32 ounces hash browns, frozen
1 pound ham, extra lean – cooked & cubed
1 medium onion – diced
1 medium green bell pepper – diced
1 1/2 cups Monterey Jack cheese – shredded
12 eggs
1 cup milk, skim
1 teaspoon salt
1 teaspoon black pepper – or to taste

Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of ham 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 & pepper together. Pour over the mixture inside the crock pot, cover and turn on LOW. Cook for 10-12 hours, overnight, and serve for breakfast or brunch the next day.