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

In a skillet over medium heat, cook the breakfast sausage for 8-10 minutes until browned, then drain excess grease.

Reduce heat, add cream cheese to the cooked sausage, and stir until melted and well combined.

Spread thawed hashbrowns in the greased baking dish, season with salt and pepper, and drizzle with melted butter if desired.

Spoon the sausage and cream cheese mixture over the hashbrowns.

In a bowl, whisk together the eggs, milk or half-and-half, garlic powder, onion powder, salt, and pepper.

Pour the egg mixture gently over the sausage and hashbrown layers.

Top with shredded cheddar cheese evenly.

Bake for 40-45 minutes until the eggs are set and cheese is golden brown.

Let cool for 5-10 minutes, garnish with fresh herbs if desired, and serve.