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Crack Breakfast Casserole

A delicious and easy breakfast casserole featuring crispy bacon, savory sausage, creamy cheese, and hearty hash browns, perfect for brunch!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meats
  • 1 pound pork sausage
  • 1 pound bacon, chopped
Dairy
  • 4 ounces cream cheese, softened Ensure it's softened for easy mixing.
  • ½ cup sour cream
  • 1 cup whole milk
  • 8 large eggs
  • 2 cups shredded cheddar cheese, divided Divided into two portions.
Base
  • 1 30-ounce bag frozen shredded hash browns, thawed and drained
Seasonings
  • 1 ounce packet dry ranch seasoning mix
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Method
 

Preparation
  1. In a large skillet over medium-high heat, cook the sausage and bacon together until browned. Drain excess fat and set aside.
  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 well!
  3. Stir in the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated.
Baking
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Pour the mixture into the dish and top with the remaining 1 cup shredded cheddar cheese.
  3. Cover with aluminum foil and bake for 50–60 minutes.
  4. Remove the foil and bake for an additional 8–10 minutes until the cheese is bubbly and golden.
  5. Let the casserole rest for a few minutes before slicing. Serve warm and enjoy!

Notes

For variations, consider adding sautéed vegetables or substituting proteins. This casserole keeps well in the fridge for 3–4 days in an airtight container.