Crock pot Egg Casserole

We made this for out Christmas morning breakfast (prepared Christmas Eve night).   It was soo delicious and everyone loved it!

Ingredients:
- Bacon (cooked in 1/2 inch pieces)
- 1 onion peeled and chopped
- 1 clove of garlic, peeled and minced
- 1 red/green pepper, seeded and chopped
- 1 (2 lb) bag of frozen hashbrowns
- 1 1/2 cup shredded cheese
- 12 eggs
- 1 cup whole milk
- 1 tsp dried dill
- 1/2 tsp salt
- 1/2 tsp pepper

Directions: 
Spray crock pot  with non stick cooking spray. Cook bacon until crispy (*we used sausage instead).  Saute onion, garlic and green peppers.  Place 1/3 of frozen hash browns in the bottom of the crock pot.  Add 1/3 of meat, 1/3 sauteed veggies and 1/3 Cheese.  Repeat these layers, ending with cheese.

In a separate bowl mix eggs, milk, dill, salt & pepper (*we did not use the dill).  Pour egg mixture over  ingredients in the crock pot, cover and turn on low. Cook for 8-10 hours.

When done thermometer should be 160 degrees F.  Yeilds: 8-10 Servings
*We did not use the thermometer- it was crispy and perfect on top.  It also had more than 8-10 servings.