Crack Breakfast Casserole Recipe

Introduction

This Crack Breakfast Casserole is a hearty, flavorful dish perfect for busy mornings or brunch gatherings. Packed with sausage, bacon, cheese, and a creamy egg mixture, it’s both comforting and easy to prepare. You’ll love the combination of savory ingredients all baked together in one pan.

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. Serve warm.

Tips & Variations

• For a lower-fat version, use turkey sausage and reduced-fat cheese.
• Feel free to add diced bell peppers or onions for extra flavor and texture.
• Using fresh shredded hash browns instead of frozen can add a crispy texture.
• If you prefer spicy, add a pinch of cayenne pepper or some chopped jalapeños.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. The casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh in the morning, adding a few extra minutes to the cooking time if baking straight from the fridge.

Can I use a different type of cheese?

Absolutely! Cheddar is classic, but you can substitute with Monterey Jack, mozzarella, or a cheese blend to suit your taste.

Crack Breakfast Casserole Recipe

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★★★★★

4.4 from 132 reviews

A hearty and savory Crack Breakfast Casserole packed with sausage, bacon, hash browns, and cheddar cheese all blended into a creamy egg mixture, baked to golden perfection. This comforting dish is perfect for a weekend brunch or a make-ahead breakfast to feed a crowd.

• Author: Mila
• 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

Produce & Other

• 1 (30-ounce/850g) bag frozen shredded hash browns, thawed and drained

Seasonings

• 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 pork sausage and chopped bacon together until browned and fully cooked. Drain any excess fat and set the cooked meats aside.
2. Prepare the creamy base: In a large bowl, blend the softened cream cheese and sour cream until smooth and creamy. Then add the whole milk, eggs, ranch seasoning mix, onion powder, garlic powder, salt, and freshly ground black pepper. Whisk everything together until well combined and smooth.
3. Combine all ingredients: Stir the cooked sausage and bacon, thawed and drained shredded hash browns, and 1 cup of shredded cheddar cheese into the egg and cream mixture. Mix thoroughly to ensure even distribution of all ingredients.
4. Prepare for baking: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish to prevent sticking. Pour the combined mixture into the dish and spread it evenly for uniform cooking. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
5. Bake the casserole: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes. Then remove the foil and continue baking for an additional 8 to 10 minutes until the cheese on top is bubbly and golden brown.
6. Rest and serve: Once baked, allow the casserole to rest for several minutes to set. Slice it into portions and serve warm for a satisfying breakfast or brunch option.

Notes

• You can prepare the casserole the night before and refrigerate it to bake fresh in the morning.
• Using thawed and well-drained hash browns prevents excess moisture which could make the casserole soggy.
• Feel free to substitute cheddar with your preferred cheese like Monterey Jack or pepper jack for extra flavor.
• Adjust the seasonings according to your taste—add more garlic or a pinch of cayenne for a spicy kick.
• This casserole freezes well – cool completely before wrapping and freezing. Thaw overnight in the fridge before reheating.

Keywords: breakfast casserole, sausage bacon casserole, crack casserole, hash brown casserole, cheesy breakfast bake