Crockpot Western Omelette Casserole Recipe

32 ounces hash browns, frozen
1 pound ham, extra lean, cooked and 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 tsp salt
1 tsp 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 peppers and cheese.

Repeat the layering process two or three times, ending with a layer of cheese.

Beat the eggs, milk and salt & pepper together. Pour over the mixture inside the crockpot, cover and turn on low. Cook for 10-12 hours, overnight, and enjoy for breakfast or brunch the next day.