Description

A hearty and delicious breakfast casserole combining savory pork sausage, crispy bacon, creamy cheeses, and shredded hash browns with a flavorful ranch seasoning blend. This make-ahead dish is perfect for family breakfasts, brunch gatherings, or meal prep, with a golden, bubbly cheese topping and a rich, custardy texture.

Ingredients

Scale

Meats

1 pound (450g) pork sausage
1 pound (450g) bacon, chopped

Dairy & Eggs

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

Vegetables & Starch

1 (30-ounce/850g) bag frozen shredded hash browns, thawed and drained

Seasonings

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

Cook the Meats: In a large skillet over medium-high heat, cook the pork sausage and chopped bacon together until browned and fully cooked. Drain excess fat to avoid greasiness and set aside on paper towels to absorb remaining fat.
Prepare the Egg Mixture: In a large bowl, blend the softened cream cheese and sour cream until smooth using a hand mixer or whisk. Add the whole milk, eggs, dry ranch seasoning, onion powder, garlic powder, salt, and freshly ground black pepper. Mix thoroughly until well combined into a custard-like mixture.
Combine Ingredients: Stir the cooked sausage and bacon, thawed and well-drained shredded hash browns, and 1 cup of shredded cheddar cheese into the egg mixture. Ensure all components are evenly distributed for balanced flavor in each bite.
Assemble the Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish. Pour the combined mixture evenly into the dish and smooth the top with a spatula. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top for a cheesy, golden finish.
Bake: Cover the casserole dish with aluminum foil and bake for 50 to 60 minutes. Check for doneness at the 50-minute mark. Remove the foil and continue baking for another 8 to 10 minutes or until the cheese topping is bubbling and golden brown.
Serve: Allow the casserole to rest for a few minutes after baking to set properly. Slice into portions and serve warm, optionally topped with hot sauce, chopped scallions, or extra sour cream as desired.

Notes

Make ahead by assembling the casserole the night before, covering it tightly, and refrigerating; bake fresh in the morning for convenience.
For added nutrition and flavor, mix in cooked and drained diced bell peppers, onions, or baby spinach into the egg mixture before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in oven or microwave before serving.
This casserole freezes well; wrap tightly in plastic wrap and foil, freeze up to 2 months, thaw overnight in fridge before reheating.
Use certified gluten-free ranch seasoning and hash browns to keep this dish gluten-free friendly.
For a lighter variation, substitute pork sausage with turkey sausage or vegetarian sausage and omit bacon if desired.
To achieve a crispier cheese topping, place the casserole under the broiler for a couple of minutes right before serving, watching carefully to avoid burning.
Drain cooked meats well to prevent a greasy casserole.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Breakfast, Brunch, Casserole
Method: Baking
Cuisine: American Southern

Nutrition

Serving Size: 1 slice (approx. 1/12th of casserole)
Calories: 410 kcal
Sugar: 2 g
Sodium: 630 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0.3 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 230 mg

Keywords: breakfast casserole, crack breakfast casserole, sausage casserole, bacon casserole, ranch seasoning, brunch recipe, make ahead breakfast, hash brown casserole, cheesy breakfast bake