Crack Breakfast Casserole
Hash browns, pork sausage, bacon and cheddar baked in a creamy cream cheese, sour cream and ranch egg mix. Serves 12.
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Ingredients
- 1 pound pork sausage
- 1 pound bacon chopped
- 4 ounces cream cheese room temperature
- 1/2 cup sour cream
- 1 cup whole milk
- 8 eggs large
- 1 package dry ranch seasoning mix 1 ounce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 30 ounces frozen shredded hash browns 1 bag, thawed and drained of excess water
- 2 cups cheddar cheese shredded, divided
Instructions
- Preheat the oven to 350°F and spray a 9x13x2-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat and cook the sausage and bacon together until fully cooked, no longer pink and the sausage reaches 160°F. Drain the excess fat and set the meat aside.
- In a large bowl, beat the cream cheese and sour cream with a hand mixer until smooth. Add the milk, eggs, ranch seasoning mix, onion powder, garlic powder, salt and pepper and mix until combined.
- Add the cooked meat, the thawed and drained hash browns and 1 cup of the cheddar to the egg mixture and stir to combine.
- Pour the mixture into the prepared dish, sprinkle the remaining 1 cup of cheddar over the top, cover with foil and bake for 50 to 60 minutes.
- Uncover and bake for 8 to 10 minutes more, until the cheese on top is bubbly and beginning to brown, the center is set and the middle reaches 165°F.
- Take the dish out of the oven, let it rest for a few minutes, then slice and serve warm.
Notes
Thaw the hash browns in the refrigerator, never on the counter, and drain them. To make ahead, pour the mixture into the dish, top with the remaining cheddar, cover tightly with a lid or plastic wrap and refrigerate overnight, up to 24 hours; bake in the morning. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 402kcalCarbohydrates: 16.9gProtein: 20.9gFat: 27.7gSodium: 924mgFiber: 1.6gSugar: 2.7g