Description

This Crack Breakfast Casserole is a hearty and satisfying dish perfect for weekend mornings. Combining savory pork sausage, crispy bacon, creamy cheese, and flavorful vegetables baked into a delicious casserole, it’s a crowd-pleaser that’s easy to prepare ahead and enjoy warm.

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

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).
2 cups Shredded Cheddar Cheese (Swap with pepper jack for a spicy kick.)
8 large Eggs

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.
Cook Meats: In a large skillet over medium heat, cook the pork sausage and chopped bacon until browned and crispy, about 8-10 minutes. Drain excess fat from the pan to reduce greasiness.
Mix Dairy Ingredients: In a bowl, blend the softened cream cheese and sour cream until smooth. Then stir in whole milk, eggs, ranch seasoning mix, onion powder, garlic powder, salt, and black pepper to create a flavorful custard base.
Combine Ingredients: Add the cooked sausage and bacon to the egg mixture. Then fold in the thawed and drained hash browns along with one cup of shredded cheddar cheese. Mix gently but thoroughly to combine all elements evenly.
Assemble Casserole: Pour the entire mixture into the prepared baking dish. Spread it out evenly, then top with the remaining one cup of shredded cheddar cheese. Cover the dish with aluminum foil to retain moisture during baking.
Bake Covered: Place the casserole in the preheated oven and bake covered for 50-60 minutes, allowing the custard to set and flavors to meld.
Bake Uncovered: Remove the foil and bake for an additional 8-10 minutes until the cheese topping is melted, bubbly, and golden brown for a delicious crust.
Rest and Serve: Let the casserole cool for a few minutes before cutting into squares. Serve warm for a comforting and filling breakfast option.

Notes

For a lighter dish, substitute pork sausage with turkey sausage or omit bacon altogether.
Use non-dairy milk alternatives like almond or oat milk to make it lactose-free.
Substitute sour cream with Greek yogurt for added protein and tanginess.
Ensure hash browns are fully thawed and drained to avoid excess moisture in the casserole.
Sauté mushrooms before adding to prevent them from releasing excess water during baking.
Adjust seasoning quantities according to personal taste preferences.
Use gluten-free ranch seasoning to make the dish gluten-free friendly.
For a spicy twist, replace cheddar cheese with pepper jack cheese.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: breakfast casserole, crack breakfast casserole, sausage casserole, baked breakfast, hash brown casserole, weekend breakfast, savory breakfast bake