Description
Discover the ultimate Crack Breakfast Casserole recipe! Easy to make, customizable, and perfect for breakfast or brunch, this savory dish is packed with sausage, cheese, and flavor. Perfect for busy mornings or meal prep!
Ingredients
Scale
- 1 pound pork sausage
- 1 pound bacon, chopped
- 4 ounces cream cheese, room temperature
- ½ cup sour cream
- 1 cup whole milk
- 8 large eggs
- 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
- 2 cups shredded cheddar cheese, divided
Instructions
-
Preheat oven to 350 degrees Fahrenheit and prepare a 9x13x2 inch baking dish by spraying it with cooking spray.
-
Heat a skillet over medium-high heat, and cook 1 pound pork sausage and 1 pound bacon, together until they are fully cooked and no longer pink. Drain the excess fat from the meat and set aside.
-
In a large bowl, using a hand mixer, mix the 4 ounces cream cheese, and ½ cup sour cream. When the cream cheese mixture is smooth add 1 cup whole milk, 8 large eggs, 1 package dry ranch seasoning mix, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper.
-
Add the cooked meat, 1 (30-ounce) bag frozen hashbrowns, and 1 cup of cheddar cheese to the cream cheese and egg mixture and stir to combine.
-
Pour the casserole mixture into the prepared baking dish, top with the remaining 1 cup of cheddar cheese, cover with foil, and bake for 50-60 minutes.
-
Uncover the dish and bake for an additional 8-10 minutes, until the cheese on top is bubbly and beginning to brown.
-
Remove the dish from the oven, let it rest for a few minutes, and serve!
- Prep Time: 20
- Cook Time: 1hour
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 457kcal
- Sugar: 2g
- Sodium: 799mg
- Fat: 40g
- Saturated Fat: 16g
- Trans Fat: 0.1g
- Carbohydrates: 3g
- Fiber: 0.05g
- Protein: 20g
- Cholesterol: 198mg