Crock Pot Omelette Casserole

•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.