Description

A savory and indulgent breakfast casserole combining crispy bacon, hearty pork sausage, creamy cheeses, and shredded hash browns all baked together with a flavorful ranch-infused egg custard. Perfect for brunches, holiday mornings, or anytime you crave a hearty, comforting breakfast that feeds a crowd and reheats beautifully.

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 and set aside on paper towels to avoid greasiness.
Prepare the Egg Mixture: In a large bowl, use a hand mixer or whisk to blend softened cream cheese and sour cream until smooth. Add whole milk, eggs, dry ranch seasoning mix, onion powder, garlic powder, salt, and freshly ground black pepper. Mix until fully incorporated into a smooth custard.
Combine Ingredients: Stir the cooked meats, thawed and well-drained hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated to ensure each bite has a balanced flavor.
Assemble the Casserole: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish. Pour the mixture evenly into the dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top for a golden, cheesy crust.
Bake: Cover the baking dish with aluminum foil and bake for 50 to 60 minutes. Remove the foil and continue baking for an additional 8 to 10 minutes, or until the cheese on top is bubbly and golden brown.
Serve: Let the casserole rest for a few minutes after baking to set before slicing. Serve warm, optionally with hot sauce, chopped scallions, or extra sour cream on the side.

Notes

Make-Ahead: Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning for convenience.
Variations: Add diced bell peppers, onions, or baby spinach for extra veggies and nutrition. Make sure vegetables are cooked and drained.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices in the microwave or oven until warmed through.
Freezing: Wrap tightly in plastic wrap and aluminum foil, freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Meat Substitutions: Use turkey sausage or omit bacon for a lighter or pork-free version.
Gluten-Free: Ensure ranch seasoning and hash browns are certified gluten-free to keep recipe gluten-free friendly.

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

Nutrition

Serving Size: 1 slice (approx. 1/12th of casserole)
Calories: 430 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 33 g
Saturated Fat: 14 g
Unsaturated Fat: 16 g
Trans Fat: 0.5 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 220 mg

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