Place hash browns in a large mixing bowl.

Pour queso and milk over hashbrowns. To save a dirty measuring cup and get more queso, fill the queso jar 1/2 way with milk (8 oz.), shake and add to bowl. Save jar for later use!

Allow this mixture to sit which allows hash browns to thaw while you are cooking the meat.

Cook the beef and sausage together, over med-high heat until done (no longer pink). The sausage will help to give the beef flavor but you are welcome to add seasonings (S/P and/or Chili Powder) while cooking. Add garlic when meat is almost done.

Drain with a strainer over a bowl. To keep the grease from the sink drain use your leftover Queso jar to discard!

Preheat oven to 350 degrees.

In a small bowl combine eggs (lightly scrambled) and shredded cheese. Then pour over hash brown mixture. Stir mixture WELL! (If the eggs are not completely incorporated you risk having them cook when the meat is added.)

Add cooked beef/sausage to hashbrown mixture.

Stir until completely combined. Pour into a lightly greased (using non-stick spray) glass baking dish - I used a deep, round casserole dish. You can use any shape you like! Cover with foil.

Place in preheated oven, on middle rack and bake for 30 minutes.

Uncover dish and bake for 15 more minutes.

Turn oven off and leave dish inside as oven cools, about 15 minutes. Serve and ENJOY!!