Introduction

This Crack Breakfast Casserole is a hearty and flavorful dish perfect for busy mornings or weekend brunches. Packed with sausage, bacon, cheese, and hash browns, it combines creamy and savory ingredients for a satisfying start to your day.

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, breaking it up as it cooks. Remove the sausage and drain excess grease.
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, combine the softened cream cheese, sour cream, milk, and eggs. Whisk together until smooth and well blended.
Step 4: Add half of the shredded cheddar cheese, the ranch seasoning mix, onion powder, garlic powder, salt, and pepper to the cream cheese mixture. Stir well to combine.
Step 5: Gently fold in the thawed and drained hash browns, cooked sausage, and crispy bacon until evenly distributed.
Step 6: Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheddar cheese evenly on top.
Step 7: Bake in the preheated oven for 45–55 minutes, or until the casserole is set and the top is golden brown. A toothpick inserted in the center should come out clean.
Step 8: Allow the casserole to cool for 5–10 minutes before serving. This helps it set further and makes it easier to slice.

Tips & Variations

For extra flavor, add diced onions or bell peppers to the sausage while cooking.
Use turkey sausage and turkey bacon for a lighter version of this casserole.
Swap out cheddar for pepper jack cheese to add a slight kick.
Make it vegetarian by omitting the meats and adding sautéed mushrooms or spinach instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 1-2 minutes or bake in a 350°F (175°C) oven until heated through.

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 prepare this casserole the night before?

Yes, you can assemble the casserole the night before and refrigerate it. Bake it fresh the next morning, adding a few extra minutes to the baking time if needed.

Can I freeze the breakfast casserole?

This casserole freezes well. Wrap it tightly or store in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Creamy Pork Sausage and Bacon Breakfast Casserole Recipe

Print Recipe

★★★★★

4.5 from 600 reviews

This Crack Breakfast Casserole is a hearty, cheesy, and savory dish that combines sausage, bacon, cream cheese, sour cream, eggs, cheddar cheese, and hash browns with ranch seasoning for a comforting breakfast or brunch. Its rich flavors and creamy texture make it a crowd-pleaser that’s perfect for weekend gatherings or a satisfying start to your day.

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

Meat

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

Other

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 sausage and bacon: In a large skillet over medium heat, cook the pork sausage until browned and cooked through, breaking it up into small pieces. Remove the sausage from the skillet and drain on paper towels. In the same skillet, cook the chopped bacon until crisp. Drain on paper towels.
Mix the creamy base: In a large mixing bowl, combine the softened cream cheese, sour cream, whole milk, and eggs. Whisk together until smooth and well incorporated.
Add seasoning and cheese: Stir in the ranch seasoning mix, onion powder, garlic powder, salt, and pepper into the creamy mixture. Then fold in 1 cup (half) of the shredded cheddar cheese.
Combine hash browns and meats: In a large bowl, combine the thawed and drained hash browns with the cooked sausage and bacon. Mix well so the meats are evenly distributed.
Assemble the casserole: In a greased 9×13 inch baking dish, layer the hash brown and meat mixture evenly. Pour the creamy cheese and egg mixture over the top, spreading it out to cover the entire dish. Sprinkle the remaining 1 cup of cheddar cheese evenly on top.
Bake the casserole: Preheat your oven to 350°F (175°C). Bake the assembled casserole for 50 to 60 minutes, or until the top is golden brown and the eggs are fully set. A knife inserted near the center should come out clean.
Rest and serve: Allow the casserole to rest for 10 minutes before slicing and serving. This helps it firm up and makes it easier to cut.

Notes

Make sure the hash browns are fully thawed and drained to avoid a watery casserole.
You can substitute turkey sausage and turkey bacon for a leaner version.
Feel free to add diced onions or bell peppers to the meat mixture for extra flavor.
This casserole can be assembled the night before and refrigerate; just bake it fresh the next morning.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

Keywords: crack breakfast casserole, breakfast casserole, sausage casserole, cheesy hash brown casserole, breakfast bake, ranch seasoning casserole