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Crack Breakfast Casserole

A creamy, savory breakfast casserole that's easy to make and perfect for feeding a crowd.
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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: 450
Ingredients Method Notes

Ingredients
  

Meat Ingredients
  • 1 pound pork sausage Cook until browned.
  • 1 pound bacon, chopped Cook with sausage.
Creamy Mixture
  • 4 ounces cream cheese, softened Blend until smooth.
  • ½ cup sour cream Room temperature preferred.
  • 1 cup whole milk
  • 8 large eggs
  • 1 ounce dry ranch seasoning mix Add flavor.
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper, freshly ground
Base Ingredients
  • 2 cups shredded cheddar cheese, divided 1 cup for mixing, 1 cup for topping.
  • 1 30-ounce bag frozen shredded hash browns, thawed and drained

Method
 

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

Notes

For added flavor, use different meats like turkey sausage or add sautéed peppers or spinach. You can also swap half of the cheddar for pepper jack cheese for a spicy kick.