Description

This Crack Breakfast Casserole is the ultimate weekend morning treat, loaded with savory sausage, crispy bacon, creamy cheese, and fluffy eggs combined with hearty hash browns and fresh vegetables. Baked to perfection with a cheesy golden crust, it’s an all-in-one hearty meal that’s easy to prepare and perfect for feeding a crowd.

Ingredients

Scale

Meats

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.)

Dairy & Eggs

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.)

Vegetables

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.)

Seasonings

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.)

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
Cook Meats: In a large skillet, cook the pork sausage and chopped bacon over medium heat until browned and crispy, about 8-10 minutes. Drain any excess fat to keep the casserole from becoming greasy.
Mix Dairy and Eggs: In a mixing bowl, blend the softened cream cheese and sour cream until smooth. Then stir in the whole milk, eggs, ranch seasoning mix, onion powder, garlic powder, salt, and black pepper to make a flavorful custard base.
Combine Ingredients: Add the cooked sausage and bacon to the egg mixture. Then fold in the thawed and drained shredded hash browns and one cup of shredded cheddar cheese. Mix everything gently until well combined.
Assemble the Casserole: Pour the entire mixture into the prepared baking dish. Top with the remaining 1 cup of shredded cheddar cheese to create a cheesy crust. Cover the dish with foil to prevent over-browning during baking.
Bake Covered: Bake the casserole covered for 50-60 minutes, allowing the egg mixture to set and ingredients to meld together.
Bake Uncovered: Remove the foil and bake for an additional 8-10 minutes until the cheese topping is bubbly and golden brown.
Rest and Serve: Let the casserole cool for a few minutes before cutting into squares. Serve warm for a comforting and hearty breakfast.

Notes

You can substitute turkey sausage or omit bacon for a lighter or vegetarian-friendly version.
Use gluten-free ranch seasoning to make this dish gluten-free.
Ensure to thaw and drain the frozen hash browns thoroughly to avoid excess moisture in the casserole.
Sauté mushrooms before adding to enhance flavor and prevent sogginess.
Use non-dairy milk and Greek yogurt to adapt for lactose intolerance.
Leftovers store well in the refrigerator for up to 3 days and can be reheated easily.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast Casserole
Method: Baking
Cuisine: American

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