Crack Breakfast Casserole
A hearty and comforting breakfast casserole packed with frozen hashbrowns, crispy bacon, savory sausage, and creamy cheese, perfect for brunch or weeknight dinners.
Ingredients
Main Ingredients
- 30 oz frozen hashbrowns no need to thaw
- 1 lb breakfast sausage browned and crumbled
- 12 oz bacon cooked until crispy and chopped
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 oz ranch seasoning mix 1 packet
- 2 cups shredded cheddar cheese divided; opt for sharp for more flavor
- 1/2 cup milk
- 6 large eggs whisked
- Salt and pepper to taste
- 2 tbsp butter for greasing the baking dish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish with butter.
- In a skillet, brown the breakfast sausage until fully cooked, breaking it apart as it cooks. Transfer to a bowl.
- Cook the bacon in the same skillet until crispy, then crumble and add to the bowl with the sausage.
- In a large mixing bowl, blend together softened cream cheese, sour cream, ranch seasoning mix, and milk until smooth.
- Whisk in the eggs until well combined and silky smooth. Fold in 1 cup of shredded cheddar cheese, the cooked sausage, and half of the bacon.
Layering and Baking
- Spread the frozen hashbrowns evenly across the greased baking dish.
- Pour the creamy mixture over the hashbrowns and gently smooth it out.
- Sprinkle the remaining cheddar cheese and the rest of the crispy bacon on top.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for another 15-20 minutes until the cheese is golden and the edges are crisp.
- Let the casserole rest for 10 minutes before slicing.
Notes
Pair this casserole with a fresh fruit salad or tangy salsa for extra flavor. For storage, keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze individual portions. Reheat at 350°F until warmed through.