Preheat oven to 350°.
Spray a 9X13 inch baking pan with cooking spray.
Brown sausage/bacon and drain fat.
Combine eggs, milk, salt & pepper, and spices in a large bowl.
Whisk until smooth.
Set aside 1 cup cheese for topping.
Mix the thawed hash browns and 1 cup cheese together and pour evenly in the bottom of the 9X13 pan.
Pour the egg mixture evenly over the hash browns, then top with the remaining cheese.
Bake for 50-60 minutes, or until cooked through.
Chef's notes: May be refrigerated overnight. Remove from fridge 30 minutes before baking (it may need a little more cooking time). May be frozen for 2-3 months, thaw overnight in the refrigerator, then set out to room temperature before baking. You can add any veggies you like. May use green onions instead of regular onions. Spices suggested are optional. You may use any spices you like.