Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Brown the sausage in a skillet over medium heat, then drain the excess fat.
3. Layer the frozen hashbrowns evenly in the greased baking dish.
4. Add the cooked sausage on top of the hashbrowns, followed by the shredded cheddar cheese.
5. In a large bowl, whisk together the eggs, milk, diced green chilis, garlic powder, and onion powder. Pour this mixture evenly over the sausage and hashbrowns.
6. Cover and refrigerate the casserole for at least 1 hour, or overnight.
7. When ready to bake, take the casserole out of the refrigerator and let it sit at room temperature for 15 minutes.
8. Bake uncovered for 45-50 minutes, or until the eggs are set and the top is golden brown.
9. Allow to cool for a few minutes before serving. Enjoy your easy and delicious make-ahead sausage hashbrown casserole!
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