In a large skillet, cook the bacon until crisp.

Drain on paper towels, crumble, and set aside.

Cut the toasted waffles into cubes.

In a 3½-quart slow cooker, layer the crumbled bacon, waffle cubes, Colby cheese, and green onions.

Drain the skillet, discarding the bacon fat (do not wipe the skillet).

Add the evaporated milk and cream cheese to the skillet and cook over low heat, stirring frequently, until the cheese melts and the mixture is smooth.

Remove from heat and beat in the eggs, one at a time, until smooth.

Stir in the dry mustard and pour the mixture into the slow cooker.

Cover and cook on low for 4–5 hours, or until the eggs are set.