Crockpot Breakfast Casserole

6-8 strips of bacon

1 onion, peeled & chopped

1 clove garlic, peeled & minced

1 red or green bell pepper, seeded & chopped

1 (2lb) bag frozen hashbrowns

1 1/2 cups shredded cheese

12 eggs

1 cup milk

1 tsp dried dill

1/2 tsp salt

1/2 tsp pepper

Spray crock pot with non stick cooking spray. Cook bacon until crisp, cool, and chop into 1/2 inch pieces, set aside. Saute onions, bell peppers, and garlic for 5 minutes. Place 1/3 frozen hashbrowns in the bottom of the crock pot, add 1/3 the bacon, and 1/3 onion, garlic, pepper mixture, and 1/3 cheese. Repeat the layers and end with cheese. 

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

Yields: 8-10 servings.