Bacon Egg and Hashbrown Casserole

INGREDIENTS:

1 frozen hashbrowns (30 oz)

8 large eggs

1 cup milk (any kind)

1 & ¹⁄₂ cups shredded cheddar cheese

¹⁄₂ teaspoon onion powder

¹⁄₂ teaspoon garlic powder

Salt and pepper, to taste

Optional: chopped green onions or bell peppers for garnish

DIRECTIONS:

Cook the Bacon:

Cook bacon until crispy, then crumble and set aside. Save a tablespoon of bacon grease for added flavor (optional).

Prep the Base:

In a large bowl, mix thawed hash browns, shredded cheese, crumbled bacon, and seasonings.

Whisk the Eggs:

In a separate bowl, whisk together eggs and milk. Season with a pinch of salt and pepper.

Assemble:

Grease a 9×13″ baking dish. Spread the hash brown mixture evenly, then pour the egg mixture over the top.

Bake:

Bake at 375°F for 35–40 minutes, or until the eggs are set and the top is golden. Let it rest for 5 minutes before slicing.

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