Crockpot Egg Casserole

*From about.com

32 oz. bag shredded frozen hash brown potatoes

1 lb. cooked ham, cubed (I used a ham steak and it was perfect, or use leftover ham)

1 onion, chopped

1 green bell pepper, chopped

1 Tbsp. olive oil

1-1/2 cups shredded Cheddar cheese

12 eggs

1 cup milk

1/2 tsp. salt

1/2 tsp. pepper

1) Saute onion and bell pepper until crisp tender. Let cool.

2) Spray crock pot with cooking spray. Pour 1/2 frozen shredded potatoes into the crock, 1/2 of peppers and onions, 1/2 of ham, and 1/2 of the cheese. Repeat layers.

3) Whisk together 12 eggs, milk, salt, and pepper. Pour egg mixture over top of everything else in the crockpot.

4) Cook on High for 3-4 hours. 

**The second time around, I cooked this for 9 hours on low, following the directions on about.com, BUT the sides burned and it didn't work as well.