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Crack Breakfast Casserole

A delightful and hearty breakfast casserole combining eggs, sausage, bacon, and cheese, perfect for any meal of the day.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Meats
  • 1 pound pork sausage Use your favorite brand
  • 1 pound bacon, chopped Chop into small pieces for even cooking
Dairy
  • 4 ounces cream cheese, softened Allow to soften at room temperature
  • ½ cup sour cream
  • 1 cup whole milk
  • 8 large eggs Preferably at room temperature
  • 2 cups shredded cheddar cheese, divided
Carbs
  • 1 30-ounce bag frozen shredded hash browns, thawed and drained Ensure completely thawed for best results
Seasonings
  • 1 packet dry ranch seasoning mix
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Method
 

Preparation
  1. In a large skillet over medium-high heat, cook the sausage and bacon together until browned. Drain excess fat and set aside.
  2. In a large bowl, blend the softened cream cheese and sour cream until smooth.
  3. Add the milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper. Mix until well combined.
  4. Stir in the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated.
Baking
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish.
  2. Pour the mixture into the dish and spread it evenly. Top with the remaining 1 cup shredded cheddar cheese.
  3. Cover with aluminum foil and bake for 50–60 minutes.
  4. Remove the foil and bake an additional 8–10 minutes, until the cheese is bubbly and golden.
  5. Let the casserole rest for a few minutes before slicing. Serve warm.

Notes

Leftovers can be stored in an airtight container in the fridge for about 3-4 days. For reheating, use the oven for a crispier texture.