Eggs Bacon and Hashbrown Casserole

Ingredients

• 1 pound of hashbrowns (frozen or fresh)
• 8 slices of bacon, cooked and crumbled
• 8 large eggs
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Optional: diced green onions for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9x13 inch baking dish with cooking spray or a light coating of butter.
3. Spread the hashbrowns evenly across the bottom of the prepared baking dish.
4. Evenly sprinkle the crumbled bacon over the layer of hashbrowns.
5. In a large mixing bowl, crack the eggs and whisk them together with milk, salt, pepper, garlic powder, and onion powder until well combined.
6. Pour the egg mixture evenly over the hashbrowns and bacon layers.
7. Sprinkle the shredded cheddar cheese generously over the top of the casserole.
8. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the top is golden brown.