In a large frying pan, heat over medium heat and add the breakfast sausage. Cook until browned and crumbled, about 8-10 minutes. Drain the excess fat and set the sausage aside to cool slightly.

In the same skillet, add the thawed shredded hash browns in an even layer. Lightly brown them for about 5-7 minutes, stirring occasionally, until golden and crispy. Distribute the hash browns evenly in a greased 9x13 casserole dish.

Sprinkle the cooked sausage evenly over the crispy hash browns, followed by a generous layer of shredded mild cheddar cheese.

In a medium bowl, whisk the eggs with the milk, onion powder, garlic powder, salt, and black pepper. Pour this mixture evenly over the layered sausage and cheese.

Cover the casserole dish tightly with aluminum foil and refrigerate it for at least 8 hours.

The next morning, preheat your oven to 350°F (175°C).

Remove the foil and bake uncovered for about 40 minutes, or until the cheese is melty and the dish is golden on top.