Crack Breakfast Casserole
A warm, cheesy casserole filled with savory sausage, crispy bacon, and creamy goodness, perfect for brunches and holiday gatherings.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 85 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 pound (450g) pork sausage
- 1 pound (450g) bacon, chopped
- 4 ounces (113g) cream cheese, softened
- ½ cup (120g) sour cream
- 1 cup (240ml) whole milk
- 8 large eggs
- 2 cups (200g) shredded cheddar cheese, divided
- 1 (30-ounce/850g) bag frozen shredded hash browns, thawed and drained
- 1 (1-ounce/28g) packet dry ranch seasoning mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large skillet over medium-high heat, cook the pork sausage and chopped bacon until browned and fully cooked. Drain any excess fat and set aside.
- In a large bowl, blend the softened cream cheese and sour cream until smooth.
- Add the whole milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper to the bowl. Mix until everything is well combined.
- Stir in the cooked meats, thawed hash browns, and 1 cup of the shredded cheddar cheese until evenly incorporated.
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch (23x33cm) baking dish.
- Pour the mixture into the baking dish and spread it evenly. Top with the remaining 1 cup of shredded cheddar cheese.
- 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.
- Let the casserole rest for a few minutes before slicing. Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in the oven for about 20-25 minutes.
Find it online: https://breakfastrecip.com/crack-breakfast-casserole-3/