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Crack Breakfast Casserole

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A delightful breakfast casserole loaded with pork sausage, bacon, creamy cheese, and fluffy eggs, perfect for brunch or gatherings.

Ingredients

Scale
  • 1 pound (450g) pork sausage
  • 1 pound (450g) bacon, chopped
  • 4 ounces (113g) cream cheese, softened
  • ½ 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
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. In a large skillet over medium-high heat, brown the pork sausage and chopped bacon until fully cooked. Drain the excess fat and set the meat aside.
  2. In a large mixing bowl, blend the softened cream cheese and sour cream using a hand mixer until smooth.
  3. Add the whole milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and black pepper to the cream cheese mixture. Whisk until thoroughly combined.
  4. Gently fold in the cooked sausage, bacon, thawed hash browns, and 1 cup of shredded cheddar cheese until evenly incorporated.
  5. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish.
  6. Pour the mixture into the prepared dish, spreading it out evenly. Top with the remaining 1 cup of shredded cheddar cheese.
  7. Cover the dish with aluminum foil and bake for 50-60 minutes. Remove the foil and bake for an additional 8-10 minutes, until the cheese is bubbly and golden brown.
  8. Let the casserole rest for a few minutes before slicing. Serve warm and enjoy!

Notes

For added flavor, feel free to mix in veggies or change the type of cheese. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Nutrition

Find it online: https://www.topchoicerecipes.com/crack-breakfast-casserole-2/