Get your oven cranked up to 375°F (190°C). Grab a standard 9x13-inch baking dish and give it a generous coating of non-stick spray. This is the difference between an easy cleanup and scrubbing pans for an hour later.

In a large skillet over medium heat, crumble and cook your pork sausage. Keep breaking it up with your spatula until it’s perfectly browned and cooked through. Don't skip the drain: pour off that extra grease so your casserole doesn't end up oily.

In a mixing bowl, combine your eggs, milk (or cream), salt, pepper, and garlic powder. Give it a vigorous whisk until it’s totally smooth. Using room-temperature eggs helps everything emulsify much better than cold ones straight from the fridge.

Time to assemble! Start by spreading your dried hash browns across the bottom of the dish in an even layer. Scatter the browned sausage over the potatoes, then rain down the shredded cheddar cheese. Finally, pour your egg mixture slowly and evenly over the top to make sure it reaches every corner.

Tent the dish tightly with foil and slide it into the oven for 40 minutes. After the timer hits, ditch the foil and bake for another 20 minutes. This second stage is what sets the eggs and gives you those gorgeous, golden-brown edges.

Hold your horses! Let the dish sit for about 5 to 10 minutes before you slice into it. This allows the eggs to finish setting so you get neat, clean squares instead of a mess.