Preheat your oven to 350°F (175°C).
Cook the sausage in a large skillet over medium-high heat until browned. Drain excess grease.
Combine the cooked sausage with softened cream cheese in a mixing bowl until well blended.
Sauté frozen hashbrowns in the same skillet until lightly golden.
Layer the hashbrowns in the bottom of a greased 9×13 baking dish.
Spread the sausage and cream cheese mixture evenly over the hashbrowns.
Sprinkle shredded cheese over the sausage layer.
In a separate bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
Pour the egg mixture evenly over the casserole.
Bake for 40–50 minutes or until the eggs are fully set and the top is golden brown.
Allow to cool for 5 minutes before slicing and serving.
