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In a large skillet over medium-high heat, cook the sausage (or chop sausage links into small pieces) until browned. Drain grease, then stir in the dried minced onion and garlic, sage, and cream cheese.
Heat frozen hash browns in a skillet until golden and crispy. Season with 1 teaspoon salt and ½ teaspoon pepper. Cooking first adds flavor and removes excess moisture for a good breakfast casserole that won’t be soggy.
Combine the cooked sausage and crispy hash browns and then spread evenly in a buttered 9×13-inch casserole dish or baking dish. Add a layer of shredded cheese.
In a large bowl, whisk together eggs, whole milk, 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture over the sausage and hashbrown layer.
Sprinkle green chilies or additional cheese on top.
Cover with aluminum foil and bake at 350°F for 50-60 minutes, or until the center is set. Remove the foil and bake AT 400°F for an additional 10 minutes for a golden-brown top.
Let rest at room temperature for 5-10 minutes before serving.