Preheat your oven to 350°F (175°C).

In a large mixing bowl, place thawed hashbrowns. Pat them dry with a paper towel if you prefer a crispier texture.

In a large skillet, cook the crumbled breakfast sausage over medium heat until browned, about 5-7 minutes. Add diced onion and bell pepper, sauté for 3-4 minutes until tender.

In the bowl with hashbrowns, add the cooked sausage mixture and 1 ½ cups of shredded cheddar cheese. In a separate bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper. Pour this mixture over the hashbrown and sausage mixture and stir until well combined.

Transfer the mixture into a greased 9x13-inch baking dish and spread it out evenly. Sprinkle the remaining ½ cup of cheddar cheese on top.

Bake in the preheated oven for 45-50 minutes, or until set and golden brown. Let cool for about 10 minutes before serving.