In a large skillet, over medium-high heat, crumble 2 lbs of beef breakfast sausage. Cook for about 8-10 minutes, stirring frequently until browned and no longer pink. Drain excess grease and set aside.

In a large mixing bowl, whisk together 8 medium eggs, 2 cups of milk, 1/4 tsp of onion powder, 1/4 tsp of garlic powder, 1 tsp of salt, and 1/2 tsp of pepper until well combined.

Fold in the thawed shredded hash browns, cooked sausage, and 1.5 cups of shredded cheddar cheese, ensuring even distribution.

Preheat the oven to 375°F. Pour the mixture into a greased 9x13 inch baking dish. Cover with plastic wrap and refrigerate overnight.

Remove the plastic wrap, sprinkle with an additional 1/2 cup of shredded cheddar cheese, and bake for 45-55 minutes or until set and golden.

Let the casserole rest for 5-10 minutes before slicing and serving.