1 lb frozen hash browns
1 lb bacon, cut into small pieces
2 cup jack/colby cheese
1 red bell pepper, diced
1/2 cup red onion, diced
16 eggs
1/2 cup milk
1 7-ounce can green chilies, drained
1/2 tsp garlic powder
1 tbsp Italian seasoning
salt and pepper to taste
green onions, thinly sliced
In a large frying pan, cook bacon until done. Remove with slotted spoon to a paper towel covered plate.
Spray slow cooker with cooking spray.
Layer 1/2 the potatoes on the bottom of the slow cooker. Add half the bacon, cheese, pepper and onions. Repeat layering.
In large bowl, whisk together eggs, milk and green chilies. Add the spiced and whisk well. Pour evenly over potato-bacon. Cook on low 6-7 hours.
Top with green onions.
