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Crack Breakfast Casserole

A rich, savory, and incredibly cheesy breakfast casserole with sausage, cream cheese, ranch seasoning, and bacon, perfect for making ahead.
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Prep Time 15 minutes
Cook Time 45 minutes
Overnight Chill 8 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Breakfast Sausage OR Ground Beef
  • 1 package Cream Cheese 8 oz, softened
  • 1 packet Dry Ranch Seasoning Mix 1 oz
  • 8 large Eggs
  • 0.25 cup Milk or Heavy Cream
  • 1 cup Shredded Hash Browns optional, or diced cooked potatoes
  • 2 cups Shredded Cheese Blend Cheddar, Monterey Jack, or Colby Jack
  • 0.5 cup Cooked Bacon crumbled, for topping
  • 2 Tbsp Fresh Green Onions chopped, for garnish
  • Salt and Black Pepper to taste

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish. Brown the sausage/beef in a skillet, drain grease, and spread evenly in the dish. Add hash browns on top if using.
  2. In a large bowl, whisk together the eggs and milk/cream. Add softened cream cheese (in dollops), ranch seasoning, and pepper. Whisk until mostly combined.
  3. Pour the egg mixture evenly over the meat and hash brown layer. (Optional: Cover and refrigerate overnight at this point.)
  4. Bake, uncovered, for 30 minutes. (If baking cold, add 5-10 minutes).
  5. Remove the casserole, sprinkle the 2 cups of shredded cheese evenly over the top. Return to the oven and bake for another 10-15 minutes until the cheese is melted and bubbly.
  6. Let rest for 5-10 minutes to set. Sprinkle with bacon crumbles and green onions before slicing and serving.

Notes

This casserole is excellent for making ahead. Assemble the night before and store in the refrigerator (do not add the top cheese layer until the morning). Add extra time to the bake when cooking from cold. For a low-carb/keto version, omit the hash browns.