Slow Ham, Gouda, and Potato Bake Recipe

I had requests for this recipe, so here you go:

Slow Ham, Gouda, and Potato Bake

4 cups frozen diced hash brown potatoes
1/2 lb. cooked ham, chopped
3/4 c. chopped red sweet pepper (1 medium)
1/2 c. chopped onion (1 medium)
1-1/2 c. shredded Gouda cheese (6 ounces)
6 eggs, lightly beaten
1  10.75-ounce can condensed cream of potato soup
1/2 c. milk
1/8 t. ground black pepper
8 English muffins, split and toasted

1. In a 3-1/2 to 4 quart slow cooker, combine potatoes, ham, sweet pepper, onion, and cheese. Toss together to combine. In a medium mixing bowl, whisk together eggs, soup, milk, and pepper. Pour over potato mixture in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours. To serve, spoon potato mixture over English muffin halves. Makes 8 servings.

(I got this recipe from the Better Homes and Garden Ultimate Slow Cooker 2008 Recipe book).

On the menu for this week:

Monday: Roasted chicken, with sauteed chard on the side (a huge thanks to DH for giving me step-by-step instructions on roasting a chicken. yes, I'm that bad of a cook).
Tuesday: Chicken & Corn Chowder
Wednesday: Branding Day Meatloaf (not sure I like the name of this)
Thursday: Farmer's Casserole
Friday: Susannah's Beans and Rice

Have a good day :)