Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.

In a large skillet over medium heat, add the breakfast sausage and cook until browned, about 5-7 minutes.

Reduce the heat to low and add the softened cream cheese to the skillet. Stir until melted and combined with the sausage, about 2-3 minutes.

Spread the thawed hashbrowns evenly across the bottom of the greased baking dish and sprinkle with salt and pepper.

Spoon the sausage and cream cheese mixture over the layer of hashbrowns evenly.

In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, and additional salt and pepper. Pour this mixture over the casserole.

Sprinkle the shredded cheddar cheese generously over the top of the casserole.

Place the casserole in the preheated oven and bake uncovered for 40-45 minutes.

Once baked, remove from oven and let cool for about 5-10 minutes before slicing.