Bacon Egg and Hashbrown Casserole


1 (30 oz.) package frozen shredded hashbrowns – thawed

½ lb. bacon – cooked crispy and crumbled

8 eggs

½ cup whole milk or Half and Half

½ tsp. salt

½ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. pepper

Pinch of cayenne pepper

8 oz. shredded cheddar cheese

Chopped green onions for garnish, optional

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