Crack Breakfast Casserole
Hash browns, eggs, bacon, sausage, cream cheese, cheddar, and ranch seasoning baked together until nobody can stop eating. Called crack for a reason because the combination is genuinely addictive.
Print Pin Servings: 12 people
Calories: 420kcal
Cost: $18
Equipment
- 1 9x13 inch baking dish For baking casserole
- 1 large skillet For cooking meat
- 1 Large mixing bowl For egg mixture
- 1 Whisk To combine eggs
- 1 paper towels For draining meat
- 1 knife To test doneness
Ingredients
- 30 oz frozen shredded hash browns, thawed Squeeze out all moisture
- 12 thick cut bacon strips Cooked crispy and crumbled
- 1 lb breakfast sausage Regular or spicy
- 12 large eggs Room temperature preferred
- 8 oz cream cheese, softened Microwave 40 seconds to soften
- 3 cups shredded sharp cheddar cheese Freshly shredded melts better
- 1 packet ranch seasoning mix 1 oz packet, not dressing
- 4 green onions, sliced Both white and green parts
- ½ cup whole milk Not skim or it's too thin
- 1 teaspoon salt Adjust to taste
- ½ teaspoon black pepper Freshly ground is best
- 2 tablespoons butter For greasing pan
Instructions
- Thaw frozen hash browns completely and squeeze handfuls over the sink to remove all excess moisture that would make the casserole watery.
- Butter a 9x13 inch baking dish and spread squeezed hash browns evenly across the bottom.
- Bake hash browns at 400°F for 20 minutes until edges start turning golden and crispy so they're tender in the finished casserole.
- Cook bacon in a large skillet until crispy, drain on paper towels, and crumble into pieces.
- Brown breakfast sausage in the same skillet, breaking it into small pieces, then drain off all grease completely to prevent an oily casserole.
- Whisk eggs with milk, ranch seasoning, salt, and pepper in a large bowl until well combined.
- Microwave cream cheese for 40 seconds to soften, then whisk it into the egg mixture until mostly smooth with only small lumps remaining.
- Reduce oven temperature to 350°F and scatter cooked bacon and sausage evenly over the pre-baked hash browns.
- Pour egg mixture evenly over the meat and hash browns, making sure it reaches all corners of the pan.
- Sprinkle shredded cheddar cheese generously over the top, covering the entire surface, then add sliced green onions.
- Bake at 350°F for 45 to 50 minutes until the center is set when you shake the pan and a knife inserted comes out clean.
- Let casserole rest for 10 minutes before cutting so it holds together instead of falling apart when you serve it.
Notes
Squeeze thawed hash browns completely dry or the casserole turns into soup. I learned this the hard way when my first attempt was so watery my family just stared at it. Pre-baking the hash browns before adding toppings prevents crunchy potato chunks that crack your teeth.
Nutrition
Serving: 1portion | Calories: 420kcal | Carbohydrates: 18g | Protein: 22g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 265mg | Sodium: 850mg | Potassium: 380mg | Fiber: 1.5g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 8mg | Calcium: 220mg | Iron: 2.2mg