4 cups frozen hash browns - diced
1/2 lb cooked ham - chopped
3/4 cup red bell pepper - chopped (about 1 medium)
1/2 cup onion - chopped (about 1 medium)
1 1/2 cup shredded Gouda (about 6 oz)
6 eggs - lightly beaten (about 1 1/2 cups if you use egg beaters)
1 can cream of potato soup (10 3/4 oz)
1/2 cup milk
1/8 tsp pepper
8 English muffins - split and toasted
Combine (and mix) hash browns, ham, red pepper, onion, and cheese in the crock pot.
In a medium bowl whisk; eggs, soup, milk, and pepper. Pour over potato mixture.
Cover and cook 6 - 7 hours.
Serve spooned over English muffins.
