Introduction

The Crack Breakfast Casserole is a rich, creamy, and hearty dish perfect for a weekend brunch or feeding a crowd. Loaded with sausage, bacon, cheese, and hash browns, it combines comfort and flavor in every bite. This make-ahead casserole is sure to become a family favorite.

The dish shows a close-up of a thick, square slice with three main layers. The bottom layer is crumbly ground meat in grayish-brown color. The middle layer is fluffy and light yellow, looking like eggs or a soft custard mixed with the meat underneath. The top layer is bright orange melted cheese with shiny, crispy pieces of reddish-brown bacon scattered all over. Small green herb bits are sprinkled on the top, adding a fresh touch. The edges of the slice look slightly browned and the whole piece sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Pork Sausage (Substitute with turkey sausage for a lighter version)
6 strips Bacon (Omit for a lighter dish or replace with a vegetarian sausage)
8 ounces Cream Cheese (Ensure it’s softened for easier mixing)
1 cup Sour Cream (Can be substituted with Greek yogurt)
1 cup Whole Milk (Use non-dairy milk for lactose-free)
8 large Eggs
2 cups Shredded Cheddar Cheese (Swap with pepper jack for a spicy kick)
30 ounces Frozen Shredded Hash Browns (Ensure they are thawed and drained)
1 packet Ranch Seasoning Mix (Opt for gluten-free blends)
1 teaspoon Onion Powder (Adjust to taste)
1 teaspoon Garlic Powder

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Step 2: In a large skillet, cook the pork sausage over medium heat until browned and cooked through. Remove sausage with a slotted spoon and drain excess fat.
Step 3: In the same skillet, cook the bacon until crispy. Drain on paper towels and crumble once cool.
Step 4: In a large bowl, beat the softened cream cheese until smooth. Add sour cream, milk, and eggs, mixing well to combine.
Step 5: Stir in the ranch seasoning mix, onion powder, and garlic powder until evenly distributed.
Step 6: Fold in the cooked sausage, crumbled bacon, shredded cheddar cheese, and thawed hash browns. Mix until all ingredients are well incorporated.
Step 7: Pour the mixture into the prepared baking dish, spreading it out evenly.
Step 8: Bake uncovered for 45-50 minutes, or until the casserole is set and golden brown on top.
Step 9: Let cool for 5-10 minutes before slicing and serving.

Tips & Variations

For a lighter version, use turkey sausage and omit the bacon or swap with vegetarian sausage.
Use pepper jack cheese instead of cheddar for added spice and depth of flavor.
Make sure to thaw and drain the hash browns fully to prevent excess moisture in the casserole.
Try adding chopped green onions or bell peppers for extra freshness and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or heat the whole casserole in a 350°F oven until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

This close-up image shows a thick layered casserole cut into squares. The bottom layer is a crumbly, brown cooked ground meat. Above it is a thick, creamy, light-yellow egg mixture layer with a soft, slightly fluffy texture. The top layer is melted golden yellow cheese sprinkled with small crispy, dark reddish-brown bacon pieces and scattered fresh green herbs for color contrast. The dish is set against a white marbled surface, giving a clean look. 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 keep it covered in the refrigerator. Bake it fresh in the morning, adding a few extra minutes to the baking time if it’s cold from the fridge.

Can I make this casserole dairy-free?

To make a dairy-free version, substitute the cream cheese, sour cream, and cheddar cheese with your favorite dairy-free alternatives. Use non-dairy milk as listed, and ensure the ranch seasoning mix is free from dairy ingredients.

Crack Breakfast Casserole Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

This Crack Breakfast Casserole is a hearty and comforting dish perfect for brunch or a filling breakfast. It combines savory pork sausage, crispy bacon, creamy cheeses, fluffy eggs, and shredded hash browns seasoned with ranch, onion, and garlic powders. Baked until golden and bubbly, it offers a deliciously rich and satisfying start to your day that can easily be customized to suit dietary preferences.

Author: Zane
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Meat & Dairy

1 pound Pork Sausage (Substitute with turkey sausage for a lighter version.)
6 strips Bacon (Omit for a lighter dish or replace with a vegetarian sausage.)
8 ounces Cream Cheese (Ensure it’s softened for easier mixing.)
1 cup Sour Cream (Can be substituted with Greek yogurt.)
1 cup Whole Milk (Use non-dairy milk for lactose-free.)
8 large Large Eggs
2 cups Shredded Cheddar Cheese (Swap with pepper jack for a spicy kick.)

Produce & Frozen

30 ounces Frozen Shredded Hash Browns (Ensure they are thawed and drained.)

Spices & Seasonings

1 packet Ranch Seasoning Mix (Opt for gluten-free blends.)
1 teaspoon Onion Powder (Adjust to taste.)
1 teaspoon Garlic Powder

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking your casserole evenly.
Cook Sausage and Bacon: In a large skillet over medium heat, cook the pork sausage until fully browned and no longer pink, breaking it apart as it cooks. Remove the sausage and set aside. In the same skillet, cook the bacon strips until crisp. Drain on paper towels and crumble once cooled.
Mix Creamy Ingredients: In a large mixing bowl, combine softened cream cheese, sour cream, and whole milk. Whisk until smooth and well incorporated to create a creamy base.
Add Eggs and Seasonings: Crack in the eggs, then add the ranch seasoning mix, onion powder, and garlic powder. Beat everything together until fully blended.
Combine Cheese and Hash Browns: Fold in the shredded cheddar cheese, cooked sausage, crumbled bacon, and thawed, drained hash browns into the egg mixture. Stir gently to ensure even distribution without overmixing.
Transfer to Baking Dish: Pour the mixture into a greased 9×13 inch casserole dish, spreading it out evenly for consistent cooking.
Bake: Place the casserole in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Rest and Serve: Allow the casserole to rest for about 10 minutes after baking to set. Cut into squares and serve warm for a deliciously filling breakfast.

Notes

You can substitute turkey sausage and omit bacon to make the dish lighter.
For a lactose-free version, use non-dairy milk and lactose-free sour cream.
Use gluten-free ranch seasoning if you have gluten sensitivities.
Ensure hash browns are fully thawed and drained to avoid a watery casserole.
Feel free to swap cheddar cheese for pepper jack for a spicy twist.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: breakfast casserole, crack breakfast casserole, sausage casserole, cheesy breakfast bake, hash brown casserole, brunch recipe