Preheat your oven to 400°F (200°C).

Arrange the hash brown patties on a large baking sheet in a single layer, leaving at least 1 inch space between each patty. Bake for 20 minutes, flipping them halfway through at the 10-minute mark, until they’re golden brown and crispy on both sides.

While the hash browns are baking, heat a large skillet over medium-high heat.

Add the breakfast sausage, breaking it up into small crumbles with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the sausage is completely browned and crispy bits form on the edges. Drain any excess fat, leaving about 1 tablespoon in the pan.

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined with no streaks of egg white remaining.

Pour the egg mixture into the skillet with the cooked sausage over medium heat. Gently stir with a spatula for 3-4 minutes, until the eggs are just set but still look slightly glossy.

Remove the crispy hash browns from the oven, and immediately top each patty with approximately 1/3 to 1/2 cup of the sausage and egg mixture, spreading it evenly to the edges.

Sprinkle shredded cheddar cheese over each loaded hash brown. Return them to the oven for 2-3 minutes or until the cheese is completely melted, with bubbling edges.

Remove from the oven and let rest for 1-2 minutes. Garnish with chopped green onions and any optional toppings. Serve immediately while hot.