30 oz frozen shredded plain hashbrowns
1-2 cups cooked bacon, ham or sausage (diced or chopped)
1/2 of an onion, diced
1 bell pepper, diced
2 cups shredded cheese
1 cup milk
salt and pepper to taste (I omitted the pepper since we were using peppered ham)
Mix together your eggs and milk (and salt and pepper if you’re using it).
Whisk until well combined.
Dice up the onion and bell pepper.
Evenly add the frozen hashbrowns to your crockpot.
Pour the egg mixture over top.
Add the ham, veggies and cheese.
Pop a lid on it and cook on high for 4 hours or on low for 6-8 hours. (If you’re doing an overnight version, just make sure your crockpot will switch to warm automatically once it reaches the cook time. My crockpot has a built-in timer.)
Here I used ham, bacon and red bell peppers.¼