1/2 lb bacon, cut into 1” chunks
1 medium onion, chopped
1 clove garlic, minced
32 oz bag frozen hashbrowns
1 1/2 cup shredded cheddar cheese
1 cup milk
Cook bacon until crisp; set aside. In same pan, saute onion and garlic until soft and fragrant. Combine bacon, onion, hashbrowns, and cheese in crockpot. In separate bowl, mix eggs and milk together. Pour over hashbrowns. Cook on low 8-10 hours.