| | Directions | | Layer a third of the potatoes, ham, cheese, green peppers and onion in a greased 6 qt. slow cooker. Repeating the layers twice. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top of layers. Cover and cook on low for 3 1/2 to 4 hours or until thermometer reads 160° when inserted. |
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| Ingredients | | - |  | 1 package frozen cubed hashbrown potaotes, thawed (32 ounce pkg) |
| - | | 2 cups cubed fully cooked ham |
| - | | 1 1/2 cups shredded cheddar cheese |
| - | | 1 green pepper-chopped (large) |
| - | | 1 onion-chopped (medium) |
| - | | 12 eggs-beaten |
| - | | 1 cup 2% Milk |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon pepper |
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