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Breakfast Casserole

1 32 oz. bag of frozen southern style hash brown potatoes
1 lb of bacon cut into pieces, fried and drained.
1/2 cup diced onions
1 green pepper diced
3/4 lb. cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 tsp dry mustard
salt & pepper


Layer the frozen potatoes, bacon, onions, green pepper and cheese in the slow cooker 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.

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