Ham, Gouda and Potato Bake

INGREDIENTS
4 cups frozen diced hash brown potatoes
8 oz. chopped ham
1 cup shredded Gouda cheese (4 oz.)
3/4 cup chopped red pepper
1/2 cup chopped onion
6 eggs, lightly beaten
1 10.75-ounce can condensed cream of mushroom soup
1/2 cup milk
pepper to taste
8 English muffins

DIRECTIONS
In a slow cooker, combine hash browns, ham, cheese, sweet pepper and onion.  Toss together until well mixed.  In a medium bowl, whisk together eggs, soup, milk and pepper. Pour over potato mixture.  Cover and cook on low heat for 6 – 7 hours.  Toast English muffins and serve egg mixture over muffins.