Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.

Cook the Sausage: In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked, breaking it up into crumbles with a spoon. Drain excess grease, if necessary, and set aside.

Make the Cream Cheese Mixture: In a separate mixing bowl, beat the softened cream cheese with the milk, garlic powder, onion powder, parsley (if using), salt, and pepper until smooth and creamy. You can use a hand mixer or whisk for this.

Assemble the Casserole:

• If using biscuits: Tear the biscuit dough into small pieces and spread evenly over the bottom of the greased baking dish.

• If using hashbrowns: Spread the frozen hashbrowns evenly over the bottom of the baking dish.

• Layer the cooked sausage over the biscuit pieces or hashbrowns.

Add the Cream Cheese Mixture: Pour the cream cheese mixture evenly over the sausage layer.

Add Eggs and Cheese: Crack the eggs over the casserole (6 eggs should work, but you can slightly adjust based on the size of your dish). Sprinkle shredded cheddar cheese over the top, and optionally, sprinkle with grated Parmesan for extra flavor.

Bake: Place the casserole in the preheated oven and bake for 30-35 minutes or until the eggs are fully set, and the top is golden and bubbly.

Serve: Let the casserole cool for a few minutes before slicing and serving.