Crack Breakfast Casserole: Your Go-To Make-Ahead Brunch Delight

This Crack Breakfast Casserole is a make-ahead brunch delight, featuring savory meats and creamy cheese for a crowd-pleasing experience.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 10

Cooling Time 10

Total Time 1 40

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat

1 pound Pork Sausage Swap with turkey sausage for a lighter version.
4 slices Bacon Use vegetarian sausage for a meat-free delight.

For the Creaminess

8 ounces Cream Cheese Ensure it's softened.
1 cup Sour Cream Greek yogurt works as a lighter alternative.
1 cup Whole Milk Consider non-dairy milk for a lactose-free option.

For the Binding

6 Large Eggs Use farm-fresh for the best flavor.

For the Flavor

2 cups Shredded Cheddar Cheese Swap with pepper jack for a spicy kick.
1 packet Ranch Seasoning Mix Look for gluten-free options if needed.
1 teaspoon Onion Powder Adjust based on preference.
1 teaspoon Garlic Powder Tweak it to your flavor goals.
1 teaspoon Salt Taste as you go.
1 teaspoon Black Pepper Taste as you go.

For the Heartiness

30 ounces Frozen Shredded Hash Browns Ensure they are thawed and well-drained.

Optional Veggies

1 cup Bell Peppers Choose your favorites for added flavor.
1 cup Spinach Drain well if using frozen.
1 cup Mushrooms Sauté beforehand for deeper taste.

Equipment

9x13-inch baking dish
large skillet
Mixing bowl

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with non-stick spray or butter.
In a large skillet over medium heat, cook the pork sausage and bacon for about 8-10 minutes until browned and crispy. Drain any excess fat.
In a mixing bowl, blend the softened cream cheese and sour cream until smooth. Stir in the milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper.
Fold in the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese.
Pour the mixture into the baking dish, sprinkle the remaining cheddar cheese on top, and cover with foil. Bake for 50-60 minutes.
Remove the foil and bake for an additional 8-10 minutes until bubbly and golden brown.
Allow to cool for a few minutes, slice, and serve warm.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 24gProtein: 16gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 750mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

Thaw and drain hash browns to prevent sogginess. Allow the casserole to rest to enhance slicing. Store leftovers in an airtight container for up to 4 days or freeze for 2 months.

Tried this recipe?

Let us know how it was!