Crack Breakfast Casserole
A hearty breakfast casserole packed with protein and flavor, perfect for any time of day.
Ingredients
Meats
- 1 pound pork sausage Ground pork sausage
- 1 pound bacon, chopped
Creamy Base
- 4 ounces cream cheese, softened Can substitute with Greek yogurt or dairy-free version
- ½ cup sour cream
- 1 cup whole milk
- 8 large eggs
- 1 ounce dry ranch seasoning mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Casserole Components
- 2 cups shredded cheddar cheese, divided
- 1 30-ounce bag frozen shredded hash browns, thawed and drained Can use fresh, slightly par-cooked hash browns
Instructions
Preparation
- In a large skillet over medium high heat, cook the sausage and chopped bacon together until browned and fully cooked. Once cooked, drain the excess fat and set aside.
- In a large bowl, blend the softened cream cheese and sour cream until smooth. Next, add the milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper. Mix until everything is well combined.
- Stir the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture. Make sure everything is evenly incorporated.
Baking
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Pour the mixture into the dish and spread it evenly. Top the casserole with the remaining 1 cup shredded cheddar cheese.
- Cover the dish with aluminum foil and bake for 50 to 60 minutes. Then, remove the foil and bake for an additional 8 to 10 minutes, or until the cheese is bubbly and golden.
- After cooking, let the casserole rest for a few minutes before slicing.
Notes
Serve warm paired with fresh fruit or a light salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
