Abbeyej’s Crockpot Breakfast Casserole

1 32 oz bag frozen hash brown potatoes
(or 4-5 packed cups of freshly grated, drained potatoes-don’t cook as long)
1 lb bacon, cooked to crispy (don’t burn!)
1 c. chopped sweet onion
1 ½ c. shredded cheese (mix of cheddar and pepper jack)
12 eggs
1 C whole milk (or skim with a scoop of sour cream)
salt
pepper
garlic powder

Spray inside of crockpot with nonstick spray. Layer 1/3 of each of the following 3 times: potatoes, bacon, onion, cheese. In a large bowl, beat the eggs together with the milk (or milk/sour cream) and the seasonings. Pour egg mixture over the ingredients in the crockpot.

Cook on low 10 – 12 hours, till the eggs are set and thoroughly cooked.

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