• 1 - 2 lb. bag frozen hashbrown potatoes (thaw in refrigerator)
• 1 lb. bacon - fried, drained and crumbled into bits
• 1/2 cup chopped onions
• 12 oz. shredded cheddar cheese
• 12 eggs
• 1 cup milk
• 1/2 tsp. dry mustard
• 1 tsp. salt
• 1/2 tsp. pepper

Preparation -
Spray the inside of a Crock-Pot with nonstick cooking spray. Layer half of the hashbrowns, half of the bacon, half of the onions, and half of the cheese in the Crock-Pot. Repeat the layers, ending with cheese. Beat the eggs, milk, mustard, salt and pepper together. Pour the mixture over the ingredients in the Crock-Pot. Cook on low for about ten hours. Serve 6 to 8.