Creating this incredible Sausage, Egg & Cream Cheese Hashbrown Casserole is as easy as following these steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or oil.

2. Cook the Sausage: In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 8-10 minutes. Drain excess grease.

3. Combine Hashbrowns and Sausage: In a large mixing bowl, combine the thawed hashbrowns, cooked sausage, and garlic powder. Spread this mixture evenly in the prepared baking dish.

4. Prepare the Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese until smooth. Add the milk, eggs, onion powder, salt, pepper, and cayenne pepper (if using). Mix until fully combined and creamy.

5. Pour Egg Mixture Over Hashbrowns: Carefully pour the cream cheese mixture over the hashbrown and sausage layer in the baking dish. Use a spatula to spread it evenly.

6. Top with Cheese: Sprinkle the shredded cheddar cheese generously over the top of the casserole.

7. Bake: Place the casserole in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the top is golden and bubbly.

8. Cool Slightly: Remove from the oven and let it cool for about 10-15 minutes. This helps it set and makes serving easier.

9. Slice and Serve: Use a sharp knife to cut into squares, and serve warm.

By following these simple steps, you’ll successfully create this wonderful hashbrown casserole that’s sure to impress!