Crock Pot Breakfast

12 eggs
1 bag frozen hashbrown potatoes
1 lb bacon, cut into small pieced, cooked and drained
1/2 c onion diced
3/4 lb shredded cheddar cheese
1 c milk
1/2 tsp dry mustard
salt and pepper

Layer the ingredients in your crock pot in this order:
1/2 of the potatoes
1/2 of the bacon
1/2 of the onions
1/2 of the cheese
Remaining potatoes
Remaining bacon
Remaining Onions
Remaining cheese

Beat together eggs, milk, mustard, salt and pepper.
Pour over the entire mixture in the crock pot.
Cook on low for 10-12 hours.