Good for breakfast or dinner. A carry-in favorite!

2 lb frozen hash browns, southern style/diced
1 lb pork sausage (such as Bob Evan’s original)
1 small onion, diced (optional)
6 eggs
½ cup milk
½ tsp onion powder
1/8 tsp garlic powder
½ tsp salt
¼ tsp pepper
12 oz shredded cheddar

1. Preheat to 350 F. Grease a 9×13 casserole dish with cooking spray. Spread hashbrowns in casserole dish as is (can thaw or fry them but I find it doesn’t make a difference), making sure to break up any clumps.
2. Brown sausage and onion on medium until cooked. Drain grease.
3. Beat together eggs, milk, onion powder, garlic powder, salt, pepper. Pour egg mixture evenly over potatoes.
4. Sprinkle half of the cheese over the potatoes, then all of the sausage, then the remaining cheese over the sausage.
5. You may refrigerate or freeze the casserole (covered tightly) at this point***, or bake in a 350 F oven for 50 – 60 minutes (check at 50, if egg in center still liquid/goopy continue to bake until it is set).

***If baking from frozen, let it thaw overnight or at least 12 hours in fridge before baking. If baking from fridge, do so within 24 hours.