Easy Sausage Hashbrown Breakfast Casserole

1. Preheat oven to 350 F and brown sausage. 2. Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish. 3. Layer browned sausage over hashbrowns. 4. Sprinkle cheese over top of sausage and hashbrowns. 5. Mix together eggs with seasonings and milk and pour over the layers of hashbrowns, sausage, and cheese. 6. Bake for 40-45 minutes or until eggs are set. Notes Hashbrowns: You can brown your hashbrowns first if you prefer the texture of crispy hashbrowns mixed with creamy eggs. You can also choose to use fresh or frozen hashbrowns, just be sure they are defrosted before preparing this casserole. To make this casserole the night before: Assemble up to step five, cover, and refrigerate overnight. Add an extra 10-15 minutes to the total baking time in the morning. I love sharp cheddar cheese for this casserole, but Gruyere, Swiss, or Gouda will work well. Can be easily doubled: most bags of frozen hashbrowns come in 32 ounces, this recipe only calls for 16 oz. If doubled, use a 9x13 pan.