I remember the first time I made this Crack Breakfast Casserole ; my kids couldn’t stop raving about it. It was a chilly Saturday morning, and I needed something hearty that wouldn’t have me standing over the stove for hours. This casserole perfectly combines sausage, bacon, and creamy goodness in one bite. It quickly became a weekend staple. For more breakfast inspiration, you might also enjoy our crack breakfast sliders .
Why you’ll love this recipe
This Crack Breakfast Casserole is perfect for those busy mornings or when you’re hosting family for brunch. It’s comforting, familiar, and oh-so-easy to make. You can prep it the night before and bake it in the morning, freeing up your time for more important things, like that second cup of coffee.
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
Step-by-step instructions
- 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.
- 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.
- Stir the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated.
- 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.
- 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.
- Let the casserole rest for a few minutes before slicing. Serve warm.
Recipe tips & variations
Feel free to mix things up by using turkey sausage or adding some vegetables like bell peppers or mushrooms to the mix. If you like a little kick, a dash of hot sauce or some jalapeños would be a great addition.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, just pop a slice in the microwave for about a minute, or warm it in the oven at 350°F (175°C) for 10 minutes.
FAQs
Can I make this casserole ahead of time?
Absolutely! You can prepare everything the night before and leave it in the fridge. Just bake it fresh in the morning for the best result.
What can I use instead of hash browns?
If you can’t find hash browns, you can try using cubed potatoes instead. Just make sure they’re cooked and drained well before mixing them in.
How do I know when the casserole is done?
A knife inserted into the center should come out clean, and the top should be golden and bubbly.
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Crack Breakfast Casserole
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Omnivore
Description
A hearty Crack Breakfast Casserole combining sausage, bacon, and creamy goodness, perfect for busy mornings or brunch.
Ingredients
- 1 pound pork sausage
- 1 pound bacon, chopped
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup whole milk
- 8 large eggs
- 2 cups shredded cheddar cheese, divided
- 1 (30-ounce) bag frozen shredded hash browns, thawed and drained
- 1 (1-ounce) packet dry ranch seasoning mix
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- 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.
- 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.
- Stir the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated.
- 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.
- 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.
- Let the casserole rest for a few minutes before slicing. Serve warm.
Notes
- Feel free to mix things up by using turkey sausage or adding some vegetables like bell peppers or mushrooms to the mix.
- If you like a little kick, a dash of hot sauce or some jalapeños would be a great addition.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave for about a minute, or warm in the oven at 350°F (175°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice