1 dozen eggs
1 cup milk
2 lbs of hash brown potatoes
1 lb of bacon - cooked, drained and cut into pieces
1/2 cup onion - diced
3 cups cheddar cheese - shredded
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 teaspoon salt and pepper

1. Beat 12 eggs until well blended.
2. Next, beat in milk and garlic powder, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
3. Layer potatoes and sprinkle 1/3 of the onions.
4. Next sprinkle 1/3 of the bacon.
5. Top with 1 cup of cheese.
6. Repeat layering 2 more times to have a total of 3 layers - ending with the cheese.
7. Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.

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