Breakfast Casserole without Eggs

Preheat oven to 375 degrees and grease 9x13 casserole dish with cooking spray or butter.
In a large frying pan, brown the ground pork sausage until no longer pink, breaking into chunks as you cook. Drain the excess grease.
16 ounces (1 pound) ground pork sausage
Remove the sausage and set aside.
Add the frozen southern hashbrowns and onion in the frying pan. Drizzle in the olive oil.
2 lbs. southern hashbrowns, 1 cup yellow onion, 2-3 tablespoons olive oil
Cook according to package instructions on the hashbrowns.
Once the hashbrowns are cooked, add one cup of cheese, spinach, salt, pepper, paprika, and garlic. Cook for an additional minute.
2 cups spinach , 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon pepper, 2 cloves garlic, 1 cup sharp cheddar cheese
In the 9x13 casserole dish, place the hashbrown mixture on the bottom layer.
Layer the ground sausage on top of the hashbrowns. Top with crumbled bacon. Using the back of a spatula, firmly press down the mixture in the casserole dish. This will allow the ingredients to adhere together so they don't all fall apart when servings are scooped out.
6 slices bacon, 1 cup sharp cheddar cheese
Sprinkle on the remaining one cup of cheddar cheese.
Bake 10-15 minutes until cheese is melted. Allow to cool for a few minutes and serve!