Why make this recipe

Crack Breakfast Casserole is the perfect dish for any meal, especially breakfast or brunch. It’s easy to make and packed with delicious flavors. This casserole is great for feeding a crowd, making it an ideal choice for family gatherings, holidays, or potlucks. With the combination of savory sausage, crispy bacon, creamy cheeses, and hearty hash browns, it’s a dish that everyone will love. Plus, you can prepare it ahead of time, saving you stress in the morning!

How to make Crack Breakfast Casserole

Ingredients:

1 pound (450g) pork sausage
1 pound (450g) bacon, chopped
4 ounces (113g) cream cheese, softened
1/2 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
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:

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.
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.
Stir in the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese until evenly incorporated.
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 of shredded cheddar cheese.
Cover the dish with aluminum foil and bake for 50 to 60 minutes.
Remove the foil and bake for an additional 8 to 10 minutes, or until the cheese is bubbly and golden.
Let the casserole rest for a few minutes before slicing. Serve warm.

This casserole can be prepared a day in advance. Just assemble the ingredients and refrigerate overnight, then bake the next morning. Feel free to customize the recipe by adding vegetables such as bell peppers or spinach. Leftovers can be stored in the refrigerator for up to 4 days.

How to serve Crack Breakfast Casserole

Serve this casserole warm right out of the oven. It’s perfect on its own or can be paired with fresh fruit, toast, or pancakes. This dish works wonderfully for breakfast or brunch, and it can also be a satisfying dinner option.

How to store Crack Breakfast Casserole

After the casserole has cooled down, place it in an airtight container. Store it in the refrigerator for up to 4 days. You can also freeze leftovers for longer storage. When freezing, wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before reheating.

Tips to make Crack Breakfast Casserole

Use a mix of different cheeses for more flavor, like Monterey Jack or mozzarella alongside cheddar.
You can add sautéed vegetables like bell peppers, spinach, or mushrooms for added nutrition and flavor.
If you like a bit of heat, consider adding some diced jalapeños or a dash of hot sauce to the egg mixture.

Variation (if any)

For a healthier twist, you can use turkey sausage and reduce the amount of cheese or opt for low-fat versions of cream cheese and sour cream. You can also make it vegetarian by using meat alternatives and adding more vegetables.

FAQs

1. Can I prepare Crack Breakfast Casserole the night before?
Yes! You can assemble all the ingredients and refrigerate the casserole overnight. Just bake it when you are ready to serve.

2. How do I reheat leftovers?
To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F (175°C) until heated through. You can also microwave individual portions.

3. Can I customize the ingredients?
Absolutely! Feel free to add any favorite ingredients like different meats or vegetables to make it your own.

Amelia

Crack Breakfast Casserole

A crowd-pleasing, hearty breakfast casserole packed with sausage, bacon, cheeses, and hash browns, perfect for brunch or family gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 8 servings

Course: Breakfast, Brunch, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Meats

1 pound pork sausage Use your choice of pork sausage.
1 pound bacon, chopped Chop the bacon into small pieces.

Dairy

4 ounces cream cheese, softened Make sure it’s at room temperature for easier blending.
1/2 cup sour cream
1 cup whole milk
8 large eggs
2 cups shredded cheddar cheese, divided Reserve 1 cup for topping.

Potato

1 30 ounce bag frozen shredded hash browns, thawed and drained

Seasonings

1 ounce dry ranch seasoning mix
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method

Preparation

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.
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.
Stir in the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese until evenly incorporated.

Baking

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 of shredded cheddar cheese.
Cover the dish with aluminum foil and bake for 50 to 60 minutes.
Remove the foil and bake for an additional 8 to 10 minutes, or until the cheese is bubbly and golden.
Let the casserole rest for a few minutes before slicing. Serve warm.