In a greased slow cooker, layer frozen hashbrowns, bacon, onion, green pepper and cheese. Repeat layering 2 to 3 more times, ending with cheese; set aside. Whisk together eggs, milk, salt and pepper; pour over ingredients in slow cooker. Cover and cook on low setting for 10 to 12 hours. Serve with hot sauce, if desired.
Tip: Frying up a skillet of bacon for breakfast? If there's no spatter guard handy, a large sieve can do the job…just place it face-down over the skillet.
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