Crack Breakfast Casserole Recipe

Introduction

This Crack Breakfast Casserole is a savory, creamy, and cheesy morning favorite that’s perfect for feeding a crowd or meal prepping for the week. Loaded with sausage, bacon, and hash browns, it combines rich flavors and comforting textures in every bite.

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 and serving.

Tips & Variations

• For extra flavor, add chopped green onions or bell peppers to the mixture before baking.
• Substitute turkey sausage and turkey bacon for a lighter version of this casserole.
• Make ahead by assembling the casserole the night before and refrigerating; bake fresh in the morning.
• Use sharp cheddar or a blend of cheeses for a more robust taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave until heated through or place in a preheated oven at 350°F (175°C) until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate it. Bake it fresh the next morning following the same baking instructions.

Can I freeze the casserole?

Yes, this casserole freezes well. After baking, let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

Crack Breakfast Casserole Recipe

Print Recipe

★★★★★

4.4 from 111 reviews

A hearty and comforting Crack Breakfast Casserole packed with savory sausage, crispy bacon, creamy cheese, and tender hash browns. Perfect for a weekend brunch or meal prep, this casserole combines flavorful meats with a cheesy egg base seasoned with ranch and spices, all baked to golden perfection.

• Author: Dylan
• 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

Meats

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

Dairy & Eggs

• 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 & Seasonings

• 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 Meats: In a large skillet over medium-high heat, cook the sausage and chopped bacon together until browned and fully cooked. Drain any excess fat and set the cooked meats aside to cool slightly.
2. Prepare the Egg Mixture: In a large bowl, blend the softened cream cheese and sour cream until smooth and creamy. Add the whole milk, eggs, dry ranch seasoning mix, onion powder, garlic powder, salt, and freshly ground black pepper. Mix thoroughly until all ingredients are well combined.
3. Combine Ingredients: Stir the cooked sausage and bacon, thawed and drained hash browns, and 1 cup of shredded cheddar cheese into the egg mixture. Ensure the ingredients are evenly incorporated to create a uniform casserole base.
4. Assemble the Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish with butter or non-stick spray. Pour the casserole mixture into the prepared dish and spread it out evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 50 to 60 minutes. Then remove the foil and bake uncovered for an additional 8 to 10 minutes, or until the cheese topping is bubbly and golden brown.
6. Serve: Remove the casserole from the oven and let it rest for a few minutes to set. Slice into portions and serve warm for a delicious and filling breakfast or brunch.

Notes

• Make sure to thoroughly drain the hash browns to avoid excess moisture in the casserole.
• You can substitute cheddar cheese with any cheese of your choice like Monterey Jack or mozzarella.
• For a healthier version, use turkey sausage and reduced-fat cheese.
• This casserole can be made ahead and refrigerated overnight before baking.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Keywords: crack breakfast casserole, breakfast casserole with sausage and bacon, cheesy hash brown casserole, ranch breakfast casserole, easy breakfast bake