CrockPot Breakfast Casserole

Beat 12 eggs until well blended. Next, beat in milk and garlic powder, mustard, 1 tsp salt, and 1/2 tsp pepper. Set aside. Layer potatoes (I suggest to season each potato layer to taste…..a small pinch of salt and pepper) and sprinkle 1/3 of the onions. Next sprinkle 1/3 of the bacon. Last but not least, top with 1 cup of cheese. Repeat this layering 2 more times to have a total of 3 layers….ending with cheese. Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 5 hours on low. For frozen hash browns, cook for 6 hours on low or until eggs are set.

1 dozen eggs
1 cup milk
2 lbs of hash brown potatoes. (you can use frozen hash browns
1 lb of bacon – cooked, drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)
1/2 cup onions – diced
3 cups cheddar cheese – shredded
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)