Preheat the oven to 375 degrees F. Lightly spray an 8x8-inch baking dish with cooking spray.

Cook the center-cut bacon according to the package directions until crisp. Let it cool slightly, then crumble or chop it into small pieces.

Lightly spray a skillet with cooking spray and sauté the diced onion for 3–4 minutes, until softened.

Spread the thawed hash browns evenly in the bottom of the 8x8-inch baking dish. Sprinkle the onion and about half of the bacon over the potatoes.

In a bowl, whisk together the eggs, skim milk, garlic powder, onion powder, salt, and black pepper.

Pour the egg mixture evenly over the potatoes.

Sprinkle the cheddar cheese over the top, followed by the remaining bacon.

Bake uncovered for 40–45 minutes, or until the center is completely set and the eggs are cooked through.

Let the casserole rest for 5–10 minutes before cutting into 6 servings.