Crack Breakfast Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound pork sausage
02 -
1 pound bacon, chopped
03 -
4 ounces cream cheese, at room temperature
04 -
½ cup sour cream
05 -
1 cup whole milk
06 -
8 large eggs
07 -
1 package dry ranch seasoning mix
08 -
½ teaspoon onion powder
09 -
½ teaspoon garlic powder
10 -
½ teaspoon salt
11 -
½ teaspoon black pepper
12 -
1 (30-ounce) bag frozen hashbrowns, thawed and drained
13 -
2 cups shredded cheddar cheese, divided
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly spray a 9x13x2 inch baking dish with cooking spray.
02 -
In a skillet over medium-high heat, cook the sausage and chopped bacon together until fully browned. Drain the fat and set the meat aside.
03 -
In a large bowl, use a hand mixer to blend the cream cheese and sour cream until smooth. Add in the milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper. Mix until fully combined.
04 -
Stir the cooked meat, hashbrowns, and 1 cup of shredded cheddar into the egg mixture until evenly combined.
05 -
Pour the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. Cover with foil and bake for 50–60 minutes.
06 -
Uncover and bake for another 8–10 minutes until the cheese on top is golden and bubbly. Let the casserole rest for a few minutes before serving.
# Notes:
01 -
For extra flavor, use sharp cheddar cheese.
02 -
You can prepare everything the night before and bake in the morning.
03 -
Letting it rest after baking makes it easier to slice and serve.