Dessert

Crack Breakfast Casserole That’s Perfect for Weekend Mornings Recipe

Name: Crack Breakfast Casserole That’s Perfect for Weekend Mornings Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
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 cup Bell Peppers (Choose your favorite varieties.); 1 cup Spinach (Use fresh or thawed frozen spinach, well-drained.); 1 cup Mushrooms (Sauté them beforehand.); 1 packet Ranch Seasoning Mix (Opt for gluten-free blends.); 1 teaspoon Onion Powder (Adjust to taste.); 1 teaspoon Garlic Powder (Adjust to taste.); 1 teaspoon Salt (Adjust to taste.); 1 teaspoon Black Pepper (Adjust to taste.)

ByGabriel Langdon January 5, 2026January 5, 2026

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Introduction

This Crack Breakfast Casserole is a hearty, crowd-pleasing dish perfect for weekend mornings. Packed with savory sausage, crispy bacon, fluffy eggs, and plenty of cheese, it’s easy to prepare and deliciously satisfying. Whether for a family brunch or meal prep, this casserole warms you up from the inside out.

A close-up of a thick square piece of breakfast casserole shows three main layers: the bottom layer is crumbly, browned cooked sausage meat, the middle layer is a fluffy, pale yellow egg mixture with cooked sausage pieces visible inside, and the top layer is a melted bright orange cheddar cheese crowned with small pieces of crispy brown bacon and tiny bits of green herbs scattered evenly. The casserole 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 vegetarian sausage)
8 ounces cream cheese (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 (thawed and drained)
1 packet ranch seasoning mix (opt for gluten-free blends)
1 teaspoon onion powder (adjust to taste)
1 teaspoon garlic powder (adjust to taste)
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper (adjust to taste)
1 cup bell peppers (choose your favorite varieties)
1 cup spinach (fresh or thawed frozen spinach, well-drained)
1 cup mushrooms (sautéed beforehand)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large skillet, cook the pork sausage and chopped bacon until browned and crispy, about 8-10 minutes. Drain excess fat.
Step 3: Blend softened cream cheese and sour cream until smooth, then stir in milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and black pepper.
Step 4: Add the cooked meats to the egg mixture, followed by thawed hash browns and one cup of shredded cheddar cheese. Fold until combined.
Step 5: Stir in bell peppers, spinach, and sautéed mushrooms evenly throughout the mixture.
Step 6: Pour the mixture into the prepared baking dish, top with remaining shredded cheddar cheese, cover with foil, and bake for 50-60 minutes.
Step 7: Remove foil and bake for an additional 8-10 minutes until cheese is bubbly and golden.
Step 8: Cool for a few minutes, then cut into squares and serve warm.

Tips & Variations

For a vegetarian version, omit the sausage and bacon and add extra vegetables like zucchini or tomatoes.
Use Greek yogurt instead of sour cream for a tangier flavor and added protein.
Swap cheddar cheese with pepper jack or mozzarella for a different taste profile.
Make ahead by assembling the casserole the night before and refrigerate; bake fresh in the morning.
Add fresh herbs like chives or parsley on top after baking for a burst of freshness.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes or microwave individual portions until heated through. This dish can also be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a thick square slice of casserole, showing three main layers: the bottom layer is a cooked ground beef with a crumbly, brown texture, the middle layer is a creamy, light yellow egg mixture with a smooth texture, and the top layer is melted cheddar cheese with a bright orange color, sprinkled with crispy, dark brown bacon bits and small green herb pieces. The focus is on the front corner, showing the distinct layers and the crispy cheese and bacon topping, all 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 cook off excess moisture before adding. However, frozen hash browns save time and yield consistent texture.

Is it possible to make this casserole dairy-free?

Yes, substitute cream cheese, sour cream, milk, and cheese with dairy-free alternatives. Just ensure the flavors blend well, as some substitutes may change the texture slightly.