A hearty and comforting hashbrown breakfast casserole loaded with eggs, cheese, and sausage, perfect for feeding a crowd at brunch.

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Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spread the thawed hashbrowns evenly in the bottom of the prepared dish.
Top with the cooked sausage and sprinkle the shredded cheese evenly over the sausage.
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
Pour the egg mixture evenly over the hashbrowns, sausage, and cheese.
Bake for 45-50 minutes, or until the center is set and the top is golden brown.
Let cool for 5-10 minutes before slicing and serving.

You can prepare this casserole the night before, cover, and refrigerate, then bake in the morning.
Feel free to swap the sausage for bacon or ham for variety.
Add chopped bell peppers, spinach, or mushrooms for extra flavor and nutrition.