Easy Crack Breakfast Casserole
This Easy Crack Breakfast Casserole is a creamy, cheesy, make-ahead brunch dish layered with hash browns, bacon, sausage, and a rich egg custard. It’s the perfect crowd-pleasing breakfast you can assemble the night before, giving you more time to enjoy the morning with your family.
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Servings: 10 servings
Calories: 420kcal
Cost: $12–$16
Equipment
- 1 9×13-inch baking dish Use glass or ceramic for even browning
- 1 Large Skillet For cooking sausage and bacon
- 1 Mixing Bowl To whisk egg custard
- 1 Spatula Helps press layers evenly
- 1 Aluminum foil For covered baking
Ingredients
For the Base
- 30 oz frozen hash browns thawed, shredded
- 1 lb breakfast sausage cooked and crumbled
- 1 cup bacon cooked and crumbled
- 2 cups shredded cheddar cheese
- 8 oz cream cheese softened and cubed
For the Egg Custard Binder
- 8 large eggs
- 1 cup sour cream
- 0.5 cup whole milk
- 1 packet ranch seasoning mix 1 oz
- 0.5 teaspoon black pepper
For the Topping
- 1 cup shredded cheddar cheese
Instructions
- “Preheat the oven to 350°F. I always tell little Olivia this is when the kitchen starts to ‘wake up.’ It’s our quiet time to set out ingredients together before the real fun begins.”
- “In a large skillet, brown the [breakfast sausage] and crumble it into bite-size pieces. Drain the fat, then do the same with the [bacon]. Olivia loves listening to the sizzle, she calls it ‘breakfast music.’”
- “Spread the thawed [hash browns] across the bottom of your greased 9x13 dish. This creates a sturdy, cozy base, almost like tucking the whole casserole into a soft potato blanket.”
- “Sprinkle the [sausage] and [bacon] over the hash browns, then scatter the soft [cream cheese] cubes on top. Olivia loves helping here, she calls them ‘little cream cheese pillows.’”
- “In a mixing bowl, whisk the [eggs], [sour cream], [milk], [ranch seasoning mix], and [black pepper] until smooth. I let Olivia whisk while I hold the bowl steady, it’s one of her proudest kitchen jobs.”
- “Pour the creamy egg mixture over everything, letting it seep into the layers. Gently press down with a spatula to help the custard soak in. Olivia always says it looks like the casserole is taking a warm bath.”
- “Sprinkle the first 2 cups of [shredded cheddar] evenly over the top. This melts into the casserole beautifully while it bakes.”
- “Cover with foil and bake for 45 minutes. If you're baking from the fridge, let it rest on the counter for 20 minutes first. This step is perfect for letting Olivia set the table or pick our brunch playlist.”
- “Remove the foil, sprinkle the final cup of [cheddar cheese], and bake uncovered for 15–20 minutes, until golden and bubbly. The top should look like a cheesy sunrise.”
- “Let the casserole rest for 5–10 minutes before slicing. This is when Olivia stands by the counter, peeking over the edge, waiting for the first piece. Serve warm and enjoy every cozy bite together.”
Notes
- Make it ahead: Assemble up to 24 hours in advance.
- Swap hash browns for tater tots for a crispier texture.
- Use only sausage or only bacon if preferred.
- Add bell peppers, onions, or spinach for extra veggies.
- For a lighter casserole, use turkey sausage, low-fat cheese, and reduced-fat sour cream.
- Leftovers reheat wonderfully for quick weekday breakfasts.
Nutrition
Serving: 1square | Calories: 420kcal | Carbohydrates: 14g | Protein: 18g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 160mg | Sodium: 850mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 6mg | Calcium: 220mg | Iron: 1.5mg