Crack Breakfast Casserole Recipe

Introduction

This Crack Breakfast Casserole combines savory sausage, crispy bacon, and gooey cheese into a creamy, satisfying meal. Perfect for busy mornings or brunch, it’s easy to prepare ahead and always a crowd-pleaser.

Ingredients

• 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. Step 1: 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.
2. Step 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. Step 3: Stir the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated.
4. Step 4: 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.
5. Step 5: 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.
6. Step 6: Let the casserole rest for a few minutes before slicing. Serve warm.

Tips & Variations

• Use mild or spicy sausage depending on your preference to adjust the casserole’s heat.
• For a lighter version, substitute half the sour cream with Greek yogurt.
• Fresh herbs like chopped chives or parsley added before serving brighten the flavors.
• If you prefer a crust, sprinkle crushed cornflakes or breadcrumbs on top before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or cover and bake in the oven at 350°F (175°C) for about 15 minutes. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it the next morning, adding a few extra minutes to the baking time if still chilled.

Can I make this casserole vegetarian?

To make a vegetarian version, omit the sausage and bacon. Substitute with sautéed mushrooms, bell peppers, and spinach for a flavorful alternative.

Crack Breakfast Casserole Recipe

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★★★★★

4.6 from 116 reviews

This Crack Breakfast Casserole is a savory, hearty morning dish packed with sausage, bacon, and cheesy hash browns. It’s creamy and flavorful with a ranch seasoning twist, making it an irresistible crowd-pleaser perfect for brunch or family breakfasts.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1 pound (450g) pork sausage
• 1 pound (450g) bacon, chopped

Dairy

• 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

Vegetables & Others

• 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. Cook the meat: In a large skillet over medium-high heat, cook the pork sausage and chopped bacon together until they are browned and fully cooked through. Drain any excess fat and set the meat aside.
2. Prepare the creamy base: In a large mixing bowl, blend the softened cream cheese and sour cream until smooth and creamy. Then add the whole milk, eggs, ranch seasoning mix, onion powder, garlic powder, salt, and freshly ground black pepper. Whisk everything together until fully combined.
3. Combine ingredients: Stir the cooked sausage and bacon, thawed and drained shredded hash browns, and 1 cup of shredded cheddar cheese into the egg mixture. Mix well until all ingredients are evenly incorporated.
4. Preheat oven and prepare baking dish: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish to prevent sticking. Pour the combined mixture evenly into the prepared dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
5. Bake the casserole: Cover the dish with aluminum foil and bake in the preheated oven for 50 to 60 minutes. After this time, remove the foil and bake uncovered for an additional 8 to 10 minutes until the cheese on top is bubbly and golden brown.
6. Rest and serve: Allow the casserole to rest for a few minutes after removing it from the oven to help it set. Slice into portions and serve warm for a comforting and filling breakfast.

Notes

• Make sure to thoroughly drain the hash browns to avoid excess moisture in the casserole.
• Feel free to substitute the pork sausage with turkey sausage for a leaner option.
• If preferred, you can swap cheddar cheese with a sharp or smoked cheese to vary the flavor.
• This casserole can be assembled the night before and refrigerated; bake the next morning, adding a few extra minutes to baking time if baking straight from cold.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: breakfast casserole, sausage and bacon casserole, cheesy breakfast bake, hash brown casserole, ranch seasoning breakfast, easy breakfast recipe