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

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

Reduce heat to low, add softened cream cheese, and stir until melted and well incorporated.

Spread thawed hashbrowns in the baking dish and season with salt and pepper.

Pour the sausage and cream cheese mixture over the seasoned hashbrowns.

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

Pour the egg mixture evenly over the casserole layers.

Sprinkle shredded cheddar cheese over the top and bake for 40-45 minutes until golden brown.

Let rest for 5-10 minutes, then cut into squares and serve warm with optional toppings.