Crack Breakfast Casserole

Why Make This Recipe

Crack Breakfast Casserole is a delicious and filling dish perfect for breakfast or brunch. It combines savory meats, cheesy goodness, and creamy textures into one easy-to-make casserole. This recipe is great for feeding a crowd or for meal prep during the week. It’s hearty, satisfying, and loaded with flavors that everyone will enjoy.

How to Make Crack Breakfast Casserole

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

Directions

1. In a large skillet over medium-high heat, cook the sausage and chopped bacon together until browned and fully cooked. Drain excess fat and set aside.
2. In a large bowl, blend the softened cream cheese and sour cream until smooth. Add the milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper. Mix until well combined.
3. Stir the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated.
4. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish. Pour the mixture into the dish and spread evenly. Top with the remaining 1 cup shredded cheddar cheese.
5. Cover the dish with aluminum foil and bake for 50–60 minutes. Remove the foil and bake for an additional 8–10 minutes, or until the cheese is bubbly and golden.
6. Let the casserole rest for a few minutes before slicing. Serve warm.

How to Serve Crack Breakfast Casserole

Serve the Crack Breakfast Casserole warm, cut into squares. You can pair it with fresh fruit or a light salad for a complete meal. It’s great for gatherings and can be served alongside coffee or juice for a hearty breakfast.

How to Store Crack Breakfast Casserole

To store leftovers, place them in an airtight container in the fridge. The casserole will keep well for about 3–4 days. You can also freeze it for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in the oven or microwave until heated through.

Tips to Make Crack Breakfast Casserole

• Be sure to drain your hash browns well to prevent the casserole from being too soggy.
• You can add vegetables like bell peppers or spinach for extra nutrition.
• For a spicier version, consider adding jalapeños or spicy sausage.

Variation

Feel free to switch up the cheese or use a different type of sausage, like chicken or turkey sausage. You can also experiment with different seasonings or add herbs for more flavor.

FAQs

Can I make this casserole ahead of time?
Yes! You can prepare the casserole a day in advance, cover it, and store it in the fridge. Just bake it when you’re ready to serve.

Can I use fresh potatoes instead of hash browns?
Absolutely! You can peel and dice fresh potatoes, then par-cook them before adding to the mix.

Is this recipe gluten-free?
To make it gluten-free, ensure that the ranch seasoning mix and any other ingredients are certified gluten-free.

Crack Breakfast Casserole

A delicious and filling dish perfect for breakfast or brunch, combining savory meats, cheesy goodness, and creamy textures into one easy-to-make casserole.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Meats

• 1 pound pork sausage
• 1 pound bacon, chopped

Dairy

• 4 ounces cream cheese, softened
• ½ cup sour cream
• 1 cup whole milk
• 8 large eggs
• 2 cups shredded cheddar cheese, divided

Vegetables & Spices

• 1 30-ounce bag frozen shredded hash browns, thawed and drained Be sure to drain well to prevent sogginess.
• 1 packet dry ranch seasoning mix
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Method

 

Preparation

1. In a large skillet over medium-high heat, cook the sausage and chopped bacon together until browned and fully cooked. Drain excess fat and set aside.
2. In a large bowl, blend the softened cream cheese and sour cream until smooth. Add the milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper. Mix until well combined.
3. Stir the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated.

Baking

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Pour the mixture into the dish and spread evenly. Top with the remaining 1 cup shredded cheddar cheese.
2. Cover the dish with aluminum foil and bake for 50–60 minutes. Remove the foil and bake for an additional 8–10 minutes, or until the cheese is bubbly and golden.

Serving

1. Let the casserole rest for a few minutes before slicing. Serve warm, cut into squares.

Notes

This casserole can be prepared a day in advance. It can be paired with fresh fruit or a light salad for a complete meal. Store leftovers in an airtight container in the fridge for about 3–4 days or freeze for up to 3 months.