Breakfast casserole

Brown a pound of breakfast sausage out of its casing, crumbling it as much as possible, until fully cooked; turn off and let cool a little.

Scramble the eggs with salt, pepper and the milk, and stir in about half a cup of the shredded cheese, keeping the rest for the top.

Toss the thawed hash browns with garlic and herb seasoning, a little salt and pepper, and spread in the 9x13 baking dish.

Scatter the browned sausage over, breaking up big chunks.

Pour the egg mixture all over and top with the remaining cheese.

Bake about an hour at 350; it puffs up as it bakes.