Introduction

Crack Breakfast Casserole is a hearty, crowd-pleasing dish perfect for mornings when you want something rich and satisfying. Packed with sausage, bacon, eggs, and cheese, this casserole combines creamy and savory flavors in every bite. It’s an ideal make-ahead meal for busy weekends or holiday brunches.

A close-up view of a baked breakfast casserole in a clear glass dish, showing about three layers: the bottom layer has golden brown toasted bread cubes, the middle layer is creamy and light yellow with a soft, fluffy texture likely from eggs and cheese, and the top layer is scattered with browned cooked sausage pieces and crispy bacon bits, sprinkled with green herbs for color. A spoon lifts a thick, textured scoop from the dish, highlighting the mix of bread, egg, and meat. The dish sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the pork sausage until browned and cooked through. Remove the sausage and drain on paper towels, leaving any drippings in the pan.
Step 2: In the same skillet, cook the chopped bacon until crispy. Drain on paper towels and set aside.
Step 3: In a large mixing bowl, beat together the softened cream cheese, sour cream, whole milk, and eggs until smooth and creamy.
Step 4: Stir in 1 ½ cups of shredded cheddar cheese, the thawed and drained hash browns, ranch seasoning mix, onion powder, garlic powder, salt, and pepper. Mix until all ingredients are well combined.
Step 5: Fold the cooked sausage and bacon pieces into the mixture gently, reserving a little bacon and cheddar cheese for topping.
Step 6: Pour the casserole mixture into a greased 9×13 inch (23×33 cm) baking dish, spreading it out evenly.
Step 7: Sprinkle the reserved bacon and remaining ½ cup shredded cheddar cheese evenly over the top.
Step 8: Bake uncovered for 45-55 minutes, or until the casserole is set in the center and the top is golden brown.
Step 9: Let the casserole cool for 5-10 minutes before slicing and serving. Enjoy your flavorful, filling breakfast!

Tips & Variations

Use turkey sausage and turkey bacon for a leaner version without sacrificing flavor.
Swap out cheddar cheese for pepper jack or mozzarella to change the flavor profile.
Add diced bell peppers or onions to the meat while cooking for extra texture and flavor.
For a vegetarian option, substitute sausage and bacon with sautéed mushrooms and smoked tofu.
Make ahead by assembling the casserole the night before, covering, and refrigerating. Bake in the morning, adding a few extra minutes if coming straight from the fridge.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or warm them in a 350°F (175°C) oven for 10-15 minutes until heated through. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

In the glass dish, there is a baked casserole with three visible layers. The bottom layer consists of small, soft bread cubes in light orange tones. The middle layer is thick and creamy with a pale yellow color, showing a smooth texture with small green herb specks. The top layer is a mix of crispy, browned sausage pieces in dark brown and crispy bacon bits in reddish-brown, scattered evenly. A metal spoon lifts a portion, showing the layered texture clearly. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can shred fresh potatoes and squeeze out excess moisture before adding them. Keep in mind fresh potatoes may change the texture slightly and might need to be cooked a bit longer.

Is this casserole good for meal prep?

Absolutely! It’s a great option for preparing breakfast or brunch ahead of time. You can assemble it the night before or freeze portions for quick reheating throughout the week.

Crack Breakfast Casserole Recipe

Print Recipe

★★★★★

4.9 from 777 reviews

A hearty and flavorful Crack Breakfast Casserole featuring a savory combination of pork sausage, crispy bacon, creamy cheeses, and tender hash browns all baked into a delicious, comforting dish perfect for breakfast or brunch.

Author: Matteo
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Meats

1 pound (450g) pork sausage
1 pound (450g) bacon, chopped

Dairy

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 & Seasoning

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

Cook the meats: In a large skillet over medium heat, cook the pork sausage until browned and cooked through, breaking it into crumbles as it cooks. Remove sausage from the skillet and set aside. In the same skillet, cook the chopped bacon until crisp. Drain excess grease and combine bacon with the cooked sausage.
Prepare the cheese mixture: In a mixing bowl, soften the cream cheese and combine it with sour cream, whole milk, and eggs. Whisk together until the mixture is smooth and creamy.
Combine dry ingredients and seasoning: Add the ranch seasoning mix, onion powder, garlic powder, salt, and black pepper to the cheese and egg mixture. Whisk to fully incorporate all seasonings.
Mix the casserole filling: In a large bowl, combine the thawed and drained shredded hash browns, half of the shredded cheddar cheese, and the cooked sausage and bacon meat mixture. Stir to combine evenly.
Assemble the casserole: Grease a 9×13-inch baking dish. Spread the hash brown and meat mixture evenly in the dish. Pour the egg and cheese seasoning mixture over the top, making sure it distributes evenly. Sprinkle the remaining shredded cheddar cheese over the casserole.
Bake the casserole: Preheat the oven to 350°F (175°C). Bake uncovered for 50 to 60 minutes or until the casserole is set in the center, the top is golden brown, and a toothpick inserted comes out clean.
Cool and serve: Allow the casserole to cool for 5 to 10 minutes before slicing. Serve warm for a satisfying breakfast or brunch.

Notes

You can substitute turkey sausage to reduce fat content.
For a spicier version, add chopped jalapeños or hot sauce to the cheese mixture.
Make sure to thaw and drain the hash browns well to avoid excess moisture in the casserole.
This casserole can be prepared the night before and baked in the morning for convenience.
Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.

Keywords: breakfast casserole,pork sausage,bacon,hash browns,cheddar cheese,ranch seasoning,oven baked,brunch dish