Crock Pot Bacon and Veggie Breakfast Casserole

I am trying to make some healthier options for those that want to eat healthy. I found that the bag of orieda hash browns are only 70 calories per serving and gluten free.

I poured half into the crock pot. I learned that using the whole bag just makes it too potatoe-y. Next I added the bacon. To make the bacon I choose to bake it in the oven until it is crisp, then let it cool and crumble.

Next I whisked a dozen eggs, added a cup of milk, 1/2 diced red pepper, 1/2 diced green pepper, a can of green chilis and 1 diced tomato to the eggs and whisked some more. I then added it to the crock pot and added some shredded cheese. I cooked it over night from 8 pm until 6 am. There were plenty of leftovers for us to eat on through the week.

Ingredients:
12 eggs
1 lb of bacon
1/2 green and red pepper
1 can of diced green chilis
1 tomato
1 cup of milk
shredded cheese