Slow Cooker Omelet Casserole
1 30 oz bag frozen hashbrown potatoes, partially thawed
1 8 oz pkg canadian bacon, cut into small pieces
1/c c diced onions
1 8 oz bag shredded cheese (your favorite)
1 c. milk
1/2 t. dry mustard
salt and pepper to taste
As if you were making lasagna, layer your ingredients bottom to top:
potatoes, bacon, onions, cheese, potatoes, bacon, onions, cheese etc.
Then beat the eggs, milk, mustard, salt and pepper together. Pour this
over the whole mixture. Cook on low for 10-12 hours.