There’s nothing like starting your day with a breakfast casserole that’s packed with hearty ingredients and comfort. I mean, who doesn’t love waking up to a warm meal that feels like a giant hug on a plate? This crack breakfast casserole is exactly that—delicious and soul-satisfying. Plus, it’s really easy to make, which is perfect for my chaotic mornings when I’m juggling family, work, and oh yeah, remembering to put on matching socks. In this post, I’ll walk you through making this crowd-pleaser with everyday ingredients, most of which you probably already have in your kitchen. For those who love breakfast as much as I do, you might want to check out my post on these breakfast pizza recipes for another tasty morning option.
Why you’ll love this recipe
Imagine the smoky, savory aroma of cooked sausage and bacon wrapping around a luxurious egg mixture enriched with cream cheese and ranch seasoning. This casserole offers a delightful blend of textures with the tender hash browns and gooey melted cheddar cheese. Trust me, even the pickiest of eaters will be coming back for seconds.
Not only is it delicious, but it’s also incredibly forgiving. Forgot to buy the sour cream? No worries, swap it out with Greek yogurt. Or maybe you’ve got some veggies needing to be used up? Throw them in and customize it to your heart’s content. This breakfast casserole fits effortlessly into busy schedules and gathers everyone at the table—no early morning complaints necessary.
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
Cook the meat
In a large skillet, cook the sausage and chopped bacon over medium-high heat until they’re beautifully browned and fully cooked. Make sure to drain off any excess fat and set your delicious mix aside to cool slightly.
Prepare the egg mixture
Grab a large bowl and blend together the softened cream cheese and sour cream until it’s nice and smooth. Then, add in the milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and black pepper.Mix everything until well combined. I once tried whisking this step by hand and ended up with a workout—do yourself a favor and use a mixer if you’ve got one.
Combine and assemble
Stir the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until everything is evenly incorporated.Preheat your oven to 350°F (175°C)and lightly grease a 9×13-inch (23x33cm) baking dish. Pour your beautifully mixed concoction into the dish and spread it evenly. Top it with the remaining cup of shredded cheddar cheese, because let’s face it—there’s never too much cheese!
Bake it
Cover your dish with aluminum foil and bake for50–60 minutes. Then, remove the foil and continue to bake for another8–10 minutesor until the cheese is bubbly and golden brown. This is when it really starts to smell like you outdid yourself.
Serve and enjoy
Let the casserole rest for a few minutes before slicing. This step may require some patience, but trust me, it’s worth the wait! Serve it warm and watch it disappear like magic.
Recipe tips & variations
- Mix in veggies:If you’ve got bell peppers, onions, or mushrooms on hand, chop them up and add them for some extra flavor and nutrition.
- Cheese swap:If cheddar isn’t your thing, try mozzarella or pepper jack for a spicy kick.
- Herb it up:Fresh herbs like parsley or chives can offer a fresh pop of color and taste after baking.
Storage & reheating
Leftovers can be stored in an airtight container in the refrigerator for up to4 days. To reheat, simply pop slices into the oven or microwave until they’re warmed through. If you’re planning ahead, this casserole can also be made in advance and frozen—just bake it, let it cool, cover tightly, and freeze for up to3 months. Reheat it in the oven for the best texture.
FAQs
1. Can I make this casserole ahead of time?
Absolutely! You can assemble it a day in advance and refrigerate it until you’re ready to bake. Just add an extra 5–10 minutes to the baking time if it’s coming straight from the fridge.
2. What can I substitute for sour cream?
Greek yogurt is a great substitute, adding creaminess and a slight tang.
3. Can I use fresh hash browns instead of frozen?
Yes, fresh hash browns will work. Just ensure they’re well-drained to avoid excess moisture.
4. How can I make this casserole spicier?
Add diced jalapeños or a pinch of cayenne pepper to the egg mixture for a spicy kick.
Recipes you may like
- Crescent roll breakfast recipes
- Breakfast potatoes recipe easy crispy
- Breakfast pizza recipe easy cheesy
I hope you enjoy making and eating this breakfast casserole as much as I do. It’s one of those recipes that brings warmth to my mornings—especially when paired with a steaming cup of coffee. If you give it a try, let me know how it goes and what fun twists you decide to add. Happy cooking!
Breakfast Casserole
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: None
Description
This delicious breakfast casserole is packed with hearty ingredients making it a soul-satisfying start to your day.
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, cook the sausage and chopped bacon over medium-high heat until they’re beautifully browned and fully cooked. Make sure to drain off any excess fat and set your delicious mix aside to cool slightly.
- Grab a large bowl and blend together the softened cream cheese and sour cream until it’s nice and smooth. Then, add in the milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and black pepper. Mix everything until well combined.
- Stir the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until everything is evenly incorporated. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch (23x33cm) baking dish. Pour your beautifully mixed concoction into the dish and spread it evenly. Top it with the remaining cup of shredded cheddar cheese.
- Cover your dish with aluminum foil and bake for 50–60 minutes. Then, remove the foil and continue to bake for another 8–10 minutes or until the cheese is bubbly and golden brown.
- Let the casserole rest for a few minutes before slicing. Serve it warm.
Notes
- Mix in veggies like bell peppers, onions, or mushrooms for extra flavor and nutrition.
- Substitute cheddar cheese with mozzarella or pepper jack for a different flavor.
- Add fresh herbs like parsley or chives after baking for added taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg