Breakfast Casserole #2
(Crock Pot)

• 1 bag frozen southern style hashbrown potatoes,(32 oz.)
• 1 pound bacon cut into pieces, fried and drained.
• 1/2 cup diced onions
• 1 green pepper, diced
• 3/4 pound cheddar cheese, diced
• 1 dozen eggs
• 1 cup milk
• 1/2 teaspoon dry mustard
• salt & pepper

Instructions:
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.
Serves: 10

NOTE: Fresh fruit and toast can be served with it.