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Crack Breakfast Casserole

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A hearty breakfast casserole featuring savory pork sausage, crispy bacon, and creamy cheeses layered on crispy hash browns, perfect for gatherings.

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

  1. In a large skillet over medium-high heat, cook the sausage and chopped bacon until browned and fully cooked. Drain the 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 the cooked sausage, bacon, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated.
  5. 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 of shredded cheddar cheese.
  6. 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.
  7. Let the casserole rest for a few minutes before slicing. Serve warm.

Notes

For an extra cheesy finish, sprinkle a bit more cheese on top during the last few minutes of baking. Cool leftovers to room temperature before storing.

Find it online: https://breakfastrecip.com/crack-breakfast-casserole-8/