CrockPot Breakfast Casserole

Ingredients
12 eggs
1 cup milk, I used 2%
1 tsp salt
1/4 tsp garlic powder
1/2 cup diced bell peppers
1/2 cup diced onion
1 and 1/2 cups shredded cheese, I used Mexican blend
16 oz bag frozen hash browns
Instructions
Spray the crockpot generously with nonstick spray.
Start by adding half of your hash browns to the bottom of the slow cooker, then half your onions, half the bell peppers, half your cheese, and half the bacon. Repeat the layers again.
In a large bowl whisk your eggs, milk, garlic powder and salt. Pour mixture over your ingredients in the crockpot.
Cook on high for 3- 3 and 1/2 hours, or on low for 6-7 hours. Casserole will be ready when the center is set on not jiggly.