Crock-Pot Western Omelet

So, my good friend Brynn makes this tasty breakfast Omelet - in the Crock-Pot - for some Sunday mornings! I've been so excited to get the recipe so I thought I'd share it with the rest of you!! Enjoy!

1 32 oz pkg frozen hashbrowns (cubes or shredded)
1 lb ham - cooked and cubed
1 medium onion - diced
1 medium green bell pepper - diced
1 1/2 cups shredded cheese
12 eggs
1 cup milk
1 tsp salt
1 tsp black pepper

1. Spray the inside of the Crock-Pot with non-stick spray
2. Place a layer of frozen potatoes on the bottom of Crock-Pot.
3. Add a layer of ham, onions, green peppers and cheese in the order listed.
4. Repeat the layering process 2 or 3 times ending with a layer of cheese.
5. Beat the eggs, milk, salt and pepper together.
6. Pour egg mixture over all layers, cover and turn on low.
7. Cook for 10 - 12 hours or over night!

Brynn swears that it "smells so good when you wake up... yummm..." So, try it, taste it, love it!! The End!