Hashbrown Egg Breakfast Casserole

Ingredients
1 package (26 ounce) frozen shredded hashbrowns, thawed
1 pound sliced bacon, cooked and crumbled
2 cups (16 ounces) shredded cheddar cheese
1/2 – 1 teaspoon salt and pepper
8 eggs
2 cups milk

Directions
In a large bowl, combine the hash browns, bacon, 1 and 1/2 cups of cheese, salt, and pepper. Spoon into a greased 13×9 baking dish. In the same large bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/2 cup of cheese.

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