Crock Pot Egg Brunch Casserole

Ingredients:
6-8 strips of bacon
1 onion, peeled and chopped
1 clove of garlic, peeled and minced
1 red or green pepper, seeded and chopped
2 lb. bag of frozen hash browns
1 1/2 C shredded cheese
12 eggs
1 cup milk
1 tsp dried dill
1/2 tsp salt
1/2 tsp pepper

Directions:
Spray crock pot with non-stick cooking spray. Cook bacon till crisp, cool, then chop into 1/2-inch pieces and set aside. Salute onion, garlic and bell pepper for 5 minutes. Place 1/3 of the frozen hash browns in the bottom of the crock pot. Add 1/3 of the bacon, and 1/3 of the onion, garlic and pepper mixture and 1/3 of the cheese. Repeat the layers, ending with the cheese.

In a large bowl, mix the eggs, milk, dill, salt and pepper. Pour over ingredients in the crock pot, cover and turn on low. Cook for 8-10 hours.

When done, thermometer in center should read 160 degrees.
8-10 servings