Crack Breakfast Casserole (Printable Page)
# What You Need:
→ Meats
01 -
1 pound (450g) pork sausage
02 -
1 pound (450g) bacon, chopped
→ Dairy & Eggs
03 -
4 ounces (113g) cream cheese, softened
04 -
½ cup (120g) sour cream
05 -
1 cup (240ml) whole milk
06 -
8 large eggs
07 -
2 cups (200g) shredded cheddar cheese, divided
→ Vegetables & Starch
08 -
1 (30-ounce/850g) bag frozen shredded hash browns, thawed and drained
→ Seasonings
09 -
1 (1-ounce/28g) packet dry ranch seasoning mix
10 -
½ teaspoon onion powder
11 -
½ teaspoon garlic powder
12 -
½ teaspoon salt
13 -
½ teaspoon freshly ground black pepper
# How to Make It:
01 -
In a large skillet over medium-high heat, cook the sausage and chopped bacon together until browned and fully cooked. Drain excess fat and set aside.
02 -
In a large bowl, blend the softened cream cheese and sour cream until smooth. Add the milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper. Mix until well combined.
03 -
Stir the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated.
04 -
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish. Pour the mixture into the dish and spread evenly. Top with the remaining 1 cup shredded cheddar cheese.
05 -
Cover the dish with aluminum foil and bake for 50–60 minutes. Remove the foil and bake for an additional 8–10 minutes, or until the cheese is bubbly and golden.
06 -
Let the casserole rest for a few minutes before slicing. Serve warm.
# Helpful Tips:
01 -
Make-Ahead: Assemble the casserole, cover, and refrigerate overnight. Bake as directed in the morning.
02 -
Variations: Add diced bell peppers, onions, or spinach for extra nutrition and flavor.
03 -
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat before serving.