Crock Pot Egg Casserole

Happy April Fool's Day!
I found this recipe, while looking for a Christmas Day breakfast (on About.com). It's easy to put together, Christmas Eve, and have a hot, filling breakfast, in the middle of the craziness, that morning! On April Fool's Day, I feed the boys dinner, for breakfast, and breakfast, for dinner. They LOVE it! So, this morning, I popped this in the crockpot, for us to enjoy, tonight.

Crock Pot Egg Casserole
Ingredients:
32 oz. bag frozen hash brown potatoes
1 onion, chopped
1 green bell pepper, chopped (I use jarred roasted red peppers)
1 Tbsp. olive oil
1-1/2 cups shredded Cheddar cheese
12 eggs
1 cup milk
1/2 tsp. salt
1/2 tsp. pepper


Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the onion, pepper and cheese. Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours, until casserole is set and eggs are thoroughly cooked. Serves 12

Serve with salsa, sour cream, and/or jalapenos. The boys like this with bacon (turkey bacon).

Edited to Add:

Ace reminded me, that we ate this in tortillas, on Christmas morning. That was good, too!