Preheat Your Oven: Begin by preheating your oven to 350 degrees Fahrenheit. This ensures that your oven is at the perfect temperature for baking your casserole to perfection.

Cook the Sausage: In a large skillet over medium-high heat, sauté the ground breakfast sausage until it is completely browned. Be sure to break the sausage into small pieces as it cooks for even browning. Once done, drain any excess grease from the skillet.

Combine Sausage and Cream Cheese: Transfer the browned sausage to a large bowl. Add the softened cream cheese to the sausage while it’s still warm. Mix the two together until they’re well combined. The warmth of the sausage will help soften the cream cheese, making it easier to mix.

Brown the Hashbrowns: In the same skillet used for the sausage (no need to wash it), add the frozen shredded hash brown potatoes. Sauté them until they’re lightly browned, adding a bit of texture and flavor to the potatoes.

Layer the Casserole: Grease a 9×13 inch baking dish well. Spread the browned hashbrowns in an even layer at the bottom of the dish. Next, layer the sausage and cream cheese mixture on top of the hashbrowns. Sprinkle the shredded cheese evenly over the sausage layer.

Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined. This egg mixture will bind the casserole together as it bakes.

Assemble and Bake: Pour the egg mixture over the cheese layer in the baking dish, ensuring it covers the casserole evenly. Place the dish in the preheated oven and bake for 40-50 minutes, or until the casserole is cooked through and the top is golden brown.

Serving: Allow the casserole to cool slightly before cutting into it. This resting period helps the casserole set, making it easier to serve.