Easy Crack Breakfast Casserole
A layered, all-in-one skillet of savory sausage, bacon, shredded hash browns, tangy ranch, and gooey cheddar, perfect for a crowd or meal-prepped breakfasts.
Ingredients
Meats
- 1 pound pork sausage Substitute with turkey sausage for a lighter option.
- 6 slices bacon Replace with turkey bacon for lower fat.
Casserole Base
- 32 ounces frozen shredded hash browns No-thaw convenience.
Creamy Mixture
- 8 ounces cream cheese Low-fat works.
- 1 cup sour cream Greek yogurt is a higher-protein swap.
- 1 cup milk Use almond milk or other non-dairy if desired.
- 6 count eggs Use a flax egg for a vegan experiment, though texture will differ.
Seasonings
- 1 packet dry ranch seasoning Or a homemade blend of dried herbs, garlic powder, onion powder, and salt.
- 1 teaspoon onion powder Or 1/2 cup finely diced fresh onion for more texture.
- 1 teaspoon garlic powder Or 1–2 cloves fresh garlic, minced, for stronger flavor.
- Salt and pepper To taste.
Cheese
- 2 cups shredded cheddar cheese Swap with mozzarella or pepper jack for different melty profiles.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the pork sausage until browned and crumbly. Drain excess fat and transfer the sausage to a paper towel-lined plate.
- In the same skillet, cook the bacon until crisp. Drain and crumble or chop into bite-size pieces. Reserve a little bacon fat if you like extra flavor.
- Spread the frozen shredded hash browns in an even layer in the prepared baking dish. Press lightly to compact.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, milk, eggs, dry ranch seasoning, onion powder, garlic powder, salt, and pepper. Mix until combined and creamy.
- Stir half of the shredded cheddar into the creamy mixture. Fold in the browned sausage and half the bacon.
- Pour the mixture evenly over the hash browns and smooth the top. Sprinkle the remaining cheddar and bacon pieces across the surface.
Baking
- Bake uncovered for 35–45 minutes, until the center is set, the top is golden, and a knife inserted near the center comes out clean. If the top browns too quickly, tent with foil.
- Let the casserole rest for 10 minutes before slicing to help it set and make serving neater.
Notes
For a lighter casserole, use turkey sausage, turkey bacon, low-fat cream cheese, and Greek yogurt. Consider swapping the hash browns for sautéed cauliflower rice for a lower carb option. Store cooled leftovers in an airtight container for up to 4 days.