Prep-Ahead Breakfast Hash

• 1 (30 oz.) package frozen shredded hash brown potatoes, divided
• 1 lb. bacon, cooked and crumbled, divided
• 1 onion, chopped
• 1 red pepper, chopped
• 1 1/2 cups shredded Cheddar cheese
• 12 eggs
• 1 cup milk
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 tsp. hot sauce
• 1 tsp. garlic powder

Instructions

1. Layer one third of potatoes, bacon crumbles, onion, red pepper and cheese in a 9 x 13-inch baking dish. Repeat layers twice.
2. In a large bowl, whisk together eggs, milk, salt, pepper, hot sauce and garlic powder. Pour overtop layers. Cover and place in refrigerator for 24 hours.
3. Preheat oven to 350°.
4. Remove dish from fridge, uncover and bake about 25 minutes, until eggs are set.