1 pkg. (32 oz) frozen, shredded hash browns (see notes)
2 cups ham, chopped or cubed
3/4 to 1 lb bacon, cooked crisp & chopped
1 green pepper, chopped
2 cups grated Colby jack cheese
1 1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Spray a 6-quart slow cooker with cooking spray.
Place 1/2 of the hash browns in the bottom of the slow cooker. Sprinkle with half of the ham, bacon, pepper and then cheese. Repeat layer one more time, ending with cheese.
Whisk together the eggs, milk, salt and pepper. Pour egg mixture over the layers in the slow cooker.
Cover and cook on high for 3 to 4 hours on high or for 4 to 5 hours on low (see note) or until casserole is set and eggs are thoroughly cooked.
I like to use the Simply Potatoes Brand Southwest Style Shredded hash browns for this. It’s a 20 oz package, so I will either use 1 1/2 packages or 1 full package and about half a bag of regular shredded hash browns.
Depending on your slow cooker, this may take less time than listed. Make sure you check the center with a knife to test for doneness.