Crockpot Breakfast Casserole

Defrost the Potatoes - Thaw the potatoes before using either in the microwave or at room temperature for 30 minutes. Drain off any excess moisture.

Cook the Bacon - Add half of the bacon slices to a large skillet and turn the heat to medium. Cook until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain excess grease. Repeat with the remaining slices. Finely chop into smaller pieces.

Assemble the Casserole - Lightly grease the inside of a 6-quart slow cooker. Add the potatoes, chopped bacon, bell peppers, yellow onion, green onion, and 1 ½ cup cheddar cheese. Stir to combine.

Add the Custard - In a medium bowl, whisk the eggs, then add the milk, mustard, salt, and pepper, and whisk to combine. Pour the mixture into the slow cooker, evenly coating the ingredients.

Slow Cook - Cover and cook on high setting for 3 to 4 hours or low setting for 7 to 8 hours. The casserole is done cooking when the eggs are set and the center reaches between 165 to 175ºF (74 to 79ºC).

To Serve - Serve immediately while still hot. Alternatively, keep on the warm setting for up to an hour.