Crockpot Omelette Casserole

(10 servings)

12 eggs
1 32 oz bag of frozen hashbrown potatoes -- partially thawed
1 lb of bacon cut into small pieces -- fried and drained
1/2 cup diced onions
3/4 lb diced or shredded cheddar cheese
1 cup milk
1/2 tsp dry mustard
salt and pepper to taste
As if you were making lasagne, layer your ingredients as such (bottom to
top):

1. potatoes
2. bacon
3. onions
4. cheese
5. potatoes
6. bacon
7. onions
8. cheese

Now, beat the eggs, milk, mustard, salt and pepper together. Pour this
over the
whole mixture. Cook on low for ten to twelve hours.

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