Breakfast Casserole
1 32 oz. bag of frozen southern style hashbrown potatoes
1 lb of bacon cut into pieces, fried and drained.
1/2 cup diced onions
1 green pepper diced
3/4 lb. cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 tsp dry mustard
salt & pepper
Layer the frozen potatoes, bacon, onions, green pepper and cheese in
the crockpot in two or three layers. Finish up with cheese. Beat the
eggs, milk and mustard, salt & pepper together. Pour over the whole mixture.
Cook on low for ten to twelve hours.
