Description
Crack Breakfast Casserole is a hearty and delicious layered breakfast bake featuring savory pork sausage, crispy bacon, creamy cheese and sour cream blend, fluffy eggs, and crispy hashbrowns. It’s seasoned with ranch mix and spices, baked to perfection with a bubbly cheddar cheese topping. Perfect for feeding a crowd or meal prepping a satisfying breakfast.
Ingredients
Scale
Meats
- 1 pound pork sausage
- 1 pound bacon, chopped
Dairy
- 4 ounces cream cheese, room temperature
- ½ cup sour cream
- 1 cup whole milk
- 2 cups shredded cheddar cheese, divided
- 8 large eggs
Seasonings
- 1 package dry ranch seasoning mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Other
- 1 (30-ounce) bag frozen hashbrowns, thawed and drained of excess water
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9x13x2 inch baking dish with cooking spray to prevent sticking.
- Cook Meats: In a skillet over medium-high heat, cook the pork sausage and chopped bacon together until fully cooked through and no longer pink, about 7-10 minutes. Drain excess fat and set the cooked meat aside.
- Mix Cream Cheese and Sour Cream: In a large bowl, use a hand mixer to blend the cream cheese and sour cream until smooth and creamy, ensuring no lumps remain.
- Add Liquids and Seasonings: To the cream cheese mixture, add the whole milk, eggs, dry ranch seasoning mix, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until well combined.
- Combine with Hashbrowns and Meat: Stir in the cooked sausage and bacon, the thawed and drained hashbrowns, and 1 cup of shredded cheddar cheese into the egg and cream cheese mixture, ensuring all components are evenly incorporated.
- Assemble Casserole: Pour the combined mixture into the prepared baking dish. Evenly sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover the dish tightly with aluminum foil.
- Bake Covered: Bake in the preheated oven covered for 50 to 60 minutes, allowing the casserole to set and cook through.
- Bake Uncovered: Remove the foil and continue baking for an additional 8 to 10 minutes, or until the cheese on top is bubbly and beginning to brown.
- Rest and Serve: Take the casserole out of the oven and let it rest for a few minutes before serving to allow the texture to set for easier slicing and serving.
Notes
- Make sure to thoroughly drain the thawed hashbrowns to prevent excess moisture from making the casserole soggy.
- You can substitute turkey sausage and turkey bacon for a leaner version.
- This casserole can be prepared the night before and baked fresh in the morning.
- Leftovers store well refrigerated for up to 4 days and can be reheated in the oven or microwave.
- Feel free to add chopped onions, bell peppers, or jalapeños to the meat mixture for extra flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of casserole)
- Calories: 370
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 210mg
