roll 16 oz. breakfast sausage
onion, 1/2 chopped
bell 1 pepper, chopped
shredded 2 cups cheddar cheese, divided
sour 1/2 cup cream
cream 1 can of mushroom soup
frozen 1-1 1/2 pounds shredded hashbrowns, thawed
7 eggs
1/2 cup milk
garlic 1/8 teaspoon powder
onion 1/2 teaspoon powder
salt and pepper to taste

Preheat oven to 350 degrees.
Brown sausage with onion and pepper in a skillet until no longer pink. Transfer to a 9×13 pan. Mix in cheese, reserving some to sprinkle over the top, sour cream, soup and hash browns.
In a separate bowl, mix eggs, milk, garlic powder, onion powder, salt and pepper. Pour over the top of the meat/potato mixture.
Bake uncovered for one hour. Sprinkle with reserved cheese for the last 10 minutes of cooking time.