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.