Description
A hearty and comforting Crack Breakfast Casserole loaded with savory sausage, crispy bacon, creamy cheese, and flavorful ranch seasoning. Perfect for a crowd-pleasing breakfast or brunch, this casserole combines hashbrowns, eggs, and a blend of cheeses baked to bubbly perfection.
Ingredients
Scale
Meats
- 1 pound pork sausage
- 1 pound bacon, chopped
Dairy & Eggs
- 4 ounces cream cheese, room temperature
- ½ cup sour cream
- 1 cup whole milk
- 8 large eggs
- 2 cups shredded cheddar cheese, divided
Seasonings & Others
- 1 package dry ranch seasoning mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (30-ounce) bag frozen hashbrowns, thawed and drained of excess water
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13x2 inch baking dish by spraying it with cooking spray to prevent sticking.
- Cook Meats: Heat a skillet over medium-high heat and cook the pork sausage and chopped bacon together until fully cooked and no longer pink. Drain excess fat and set the cooked meat aside.
- Mix Cream Cheese Base: In a large bowl, use a hand mixer to blend the room temperature cream cheese and sour cream until smooth. This creates a creamy base for the casserole.
- Add Eggs and Seasonings: To the cream cheese mixture, add whole milk, eggs, dry ranch seasoning mix, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until well combined.
- Combine Ingredients: Stir the cooked meats, thawed and drained hashbrowns, and 1 cup of shredded cheddar cheese into the egg and cream cheese mixture, mixing evenly.
- Assemble and Bake: Pour the combined casserole mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. Cover with foil and bake for 50-60 minutes.
- Finish Baking: Remove the foil and continue baking uncovered for 8-10 minutes, or until the cheese on top is bubbly and turning golden brown.
- Rest and Serve: Take the casserole out of the oven and let it rest for a few minutes before slicing and serving warm.
Notes
- Make sure to drain the excess water from the thawed hashbrowns to prevent a soggy casserole.
- Let the cream cheese come to room temperature before mixing to ensure a smooth mixture.
- Covering the casserole with foil during most of the baking time helps cook it evenly without drying out the top.
- This casserole can be prepared a day ahead, assembled and refrigerated, then baked the next morning.
- For added flavor, consider mixing in diced onions or bell peppers with the hashbrowns.
Nutrition
- Serving Size: 1 slice (1/12 of casserole)
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 210mg
