In a skillet over medium heat, brown the ground breakfast sausage until fully cooked, about 5-7 minutes. Transfer to paper towels to drain excess fat.

In a large mixing bowl, combine the cooled sausage with shredded hashbrowns, beaten eggs, shredded cheese, onion powder, garlic powder, salt, and pepper. Mix well.

Shape the mixture into uniform rounds, roughly the size of a golf ball. Place on a parchment-lined baking sheet.

Heat olive oil in a non-stick pan over medium heat. Add formed bites in batches and cook for 4-5 minutes on each side until golden brown.

For a healthier option, preheat oven to 400°F (200°C). Bake bites for 15-20 minutes, flipping halfway through.

Transfer bites to paper towels to absorb excess oil and serve warm, garnished with fresh herbs or cheese if desired.