crock pot egg brunch casserole

guess what i'm making for MOPS brunch this week?? SOOO excited! there are many things I need to be doing in the morning, especially when Scott's out of town. putting brunch together the night before will alleviate (sadly, not enough of) them!

6-8 strips of bacon - pish posh. i'll be adding the whole lb.
1 onion, peeled and chopped
1 red or green pepper, seeded and chopped if only i could do bell peppers
1 (2 lb.) bag of frozen hash browns
1 1/2 cups shredded cheddar cheese
12 eggs
1 cup whole milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1. Spray crockpot with nonstick cooking spray.
2. Cook bacon til crisp, cool, then chop into 1/2-inch pieces and set aside.
3. Saute onion and bell pepper for 5 minutes.
4. Place one third of the frozen hash browns in the bottom of the crock pot. On top, place one third of the bacon, one third of the onion/pepper mixture, and one third of the cheese. Repeat the layers, topping with the cheese.
5. In a large bowl, mix the eggs, milk, mustard, and salt & pepper. Pour over the ingredients in the crockpot, cover, and turn on low. Cook for 8-10 hours. Note, 10 hours in my crock pot on low was too long.
6. When done, thermometer in the center should read 160 F.

● serves: 8-10 ● prep time: 30 min ● total time: 8-10 hours +30 min
based on: Crock Pott Egg Brunch Casserole