Crack Breakfast Casserole
Easy make-ahead Crack Breakfast Casserole loaded with sausage, bacon, hash browns, cream cheese, and melted cheddar — cheesy, savory, and ready to bake fresh in the morning.
Equipment
- 9x13-inch baking dish
- Large skillet
- large mixing bowl
- whisk
- aluminum foil
- spatula
Ingredients
Ingredients
- 3 cups frozen shredded hash browns, thawed and squeezed dry
- 1 lb breakfast sausage cooked and drained
- 6 strips bacon cooked crispy and crumbled
- 8 large eggs
- 0.5 cup heavy cream or half-and-half
- 4 oz cream cheese, softened
- 2 cups sharp cheddar cheese, freshly shredded divided
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- butter or cooking spray for greasing the dish
- sliced green onions for garnish
Instructions
- Thaw the frozen hash browns completely and squeeze out all excess moisture using a clean kitchen towel.
- Cook the breakfast sausage in a skillet over medium heat until fully browned. Drain the grease and set aside.
- Cook the bacon in the same skillet until crispy. Drain on paper towels and crumble. Set aside.
- Grease a 9x13-inch baking dish well with butter or cooking spray.
- Press the dried hash browns evenly into the bottom of the dish to form a base layer.
- Scatter the cooked sausage and crumbled bacon evenly over the hash brown layer.
- Sprinkle 1½ cups of the shredded cheddar cheese over the meat layer, saving the remaining ½ cup for the top.
- In a large bowl, whisk together the eggs, heavy cream, softened cream cheese, garlic powder, onion powder, paprika, salt, and black pepper until smooth.
- Pour the egg mixture evenly over the casserole and press everything down gently so it absorbs the custard.
- Sprinkle the remaining ½ cup of cheddar cheese over the top. Cover and refrigerate overnight or let sit for at least 20 minutes.
- Preheat oven to 350°F. Cover the dish with foil and bake for 30 minutes.
- Remove foil and bake for another 15 to 20 minutes until the top is golden and the center is fully set.
- Let the casserole rest for 10 minutes before slicing. Top with sliced green onions and serve.
Notes
Squeeze hash browns completely dry before using or the base will be soggy. Cook and drain all meat well before layering. Overnight refrigeration gives the best texture. Cover with foil for first 30 minutes of baking, then uncover to brown the top.