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32 oz Hashbrowns, frozen
1 lb ham, cooked and diced
1 med. onion, diced
1 med. green pepper, diced
1 1/2 C. Colby cheese, shredded

12 eggs, 1 C Milk, 1 tsp salt, 1 tsp pepper, beat together

Layer frozen potatoes on the bottom of the crock pot followed by a layer of ham, then onions, green pepper and cheese. Repeat the layers two or three times, ending with a layer of cheese. Pour the egg mixture over the top, cover and turn on low. Cook 10 to 12 hours or overnight. Enjoy!