Janet,
This is my current favorite make-ahead breakfast recipe.
I've made it several times and it has always been a hit and people always ask for the recipe. I often put out tortillas because it reminds me of the filling in the breakfast burritos that we used get when we lived in Tucson, AZ. My son-in-law loves it that way.
Nancy

CROCKPOT BREAKFAST CASSEROLE

1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed
1 medium onion, diced
1 green bell pepper, diced
1 1/2 cups shredded Monterey Jack or cheddar cheese
1 dozen eggs
1 cup milk
1 tsp. salt
1 tsp. pepper (or to taste)

Place a layer of frozen potatoes on the bottom of the crockpot, followed by a layer of bacon, then onions, green pepper and cheese. Repeat the layers two or three more times, ending with a layer of cheese.

Beat the eggs, milk, salt and pepper together. Pour over the crockpot mixture.

Cover and turn on low. Cook for 10-12 hours.