1. Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish to prevent sticking.

2. Prepare Ingredients

• Cook the bacon until crispy and crumble it into small pieces.
• If using frozen hashbrowns, thaw them; or grate fresh potatoes if preferred.
• In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.

3. Layer the Casserole

• First Layer: Spread hashbrowns evenly at the bottom of the dish.
• Second Layer: Sprinkle half of the crumbled bacon over the hashbrowns.
• Third Layer: Pour half of the egg mixture over the bacon and hashbrowns.
• Fourth Layer: Add another layer of hashbrowns, followed by the remaining bacon.
• Fifth Layer: Top with shredded cheddar cheese.
• Final Step: Pour the remaining egg mixture evenly over the entire dish.

4. Bake

• Cover the dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15-20 minutes or until the top is golden and the casserole is set.
• To check doneness, insert a knife in the center; it should come out clean.

5. Cool and Serve

• Let the casserole cool for 5-10 minutes before slicing.
• Serve warm and enjoy!