Preheat your oven to 375°F (190°C) and spray a 9 x 13-inch baking dish with non-stick cooking spray. This will ensure the casserole doesn't stick and makes cleanup easier.

In a skillet over medium heat, cook the pork sausage, breaking it into small pieces as it browns. Once fully cooked, drain off any excess grease. Set the cooked sausage aside for assembling the casserole.

In a large bowl, whisk together the eggs, whole milk or heavy cream, salt, black pepper, and garlic powder until well combined. I like to make sure the eggs are at room temperature so they blend more smoothly.

Layer the casserole ingredients in the prepared baking dish: first spread out the thawed hash browns evenly, then scatter the cooked sausage from Step 2 over the top, sprinkle on the shredded cheddar cheese, and finally pour the egg mixture from Step 3 evenly over everything.

Cover the casserole dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking for another 20 minutes, until the eggs are set and the top is lightly browned. I like to let the casserole rest for 5 minutes before slicing—it comes out cleaner this way.

Slice the casserole into portions and serve warm. For an extra kick, I like to top mine with a splash of Frank's Hot Sauce or a spoonful of chunky salsa.