Go Back

Crack Breakfast Casserole

This ultra-addictive Crack Breakfast Casserole is loaded with crispy bacon, savory sausage, creamy ranch-flavored eggs, hash browns, and plenty of melted cheddar. Perfect make-ahead breakfast or brunch that feeds a crowd with minimal effort. Prep Time: 20 minutes Cook Time: 60-70 minutes Total Time: About 1 hour 20 minutes Servings: 8 generous servings
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1 pound pork breakfast sausage
  • 1 pound bacon chopped
  • 4 ounces cream cheese softened
  • ½ cup sour cream
  • 1 cup whole milk
  • 8 large eggs
  • 2 cups shredded cheddar cheese divided
  • 1 30-ounce bag frozen shredded hash browns, thawed and drained well
  • 1 packet 1 ounce dry ranch seasoning mix
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional Add-Ins
  • Diced bell peppers onions, mushrooms, or spinach
  • Hot sauce or jalapeños for heat

Method
 

  1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
  2. In a large skillet, cook sausage and chopped bacon together until browned and crispy. Drain excess grease.
  3. In a large bowl, beat softened cream cheese and sour cream until smooth. Whisk in milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper.
  4. Stir in cooked meats, drained hash browns, and 1 cup cheddar cheese.
  5. Pour mixture into prepared baking dish. Top with remaining 1 cup cheddar.
  6. Cover with foil and bake 50-60 minutes. Uncover and bake 8-10 more minutes until cheese is bubbly and golden.
  7. Let rest 5-10 minutes, then slice and serve warm.

Notes

Thaw and drain hash browns thoroughly to avoid sogginess.
Assemble the night before (up to topping with cheese), refrigerate, and bake in the morning—add 10-15 extra minutes if baking cold.
For crispier top, broil the last 1-2 minutes.
Easily halved: Use an 8x8 dish and reduce bake time slightly.