Hash Brown Egg Breakfast

1 pkg (32oz) frozen cubed has brown potatoes, thawed
2 cups cubed fully cooked ham
1 ½ cups shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
12 eggs, beaten
1 cup 2% milk
1 tsp salt
1 tsp pepper

Layer a third of the potatoes, ham, cheese, green pepper and onion in a greased slow cooker. Repeat layers twice. In a large bowl, whisk the eggs, milk, salt and pepper; pour over the top. Cover and cook on low for 3 ½ to 4 hours.