Crockpot Breakfast Casserole

1 32 oz bag of frozen southern style hashbrown potatoes
1 lb of bacon cut into pieces, fried and drained
1/2 cup diced onions
3/4 lb cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 tsp dry mustard
salt & pepper

Layer the frozen potatoes, bacon, onions, and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours.