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Crack Breakfast Casserole: A Must-Try Delicious Recipe!

Crack Breakfast Casserole – Cheesy, Hearty & Totally Addictive!
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Delicious and indulgent Crack Breakfast Casserole made with sausage, bacon, cheese, and hash browns, perfect for any breakfast gathering.

Ingredients

Scale
  • 1 pound (450g) pork sausage
  • 1 pound (450g) bacon, chopped
  • 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
  • 1 (30-ounce/850g) bag frozen shredded hash browns, thawed and drained
  • 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

  1. In a large skillet over medium-high heat, cook the sausage and chopped bacon together until browned and fully cooked. Drain excess fat and set aside.
  2. In a large bowl, blend the softened cream cheese and sour cream until smooth. Add the milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper. Mix until well combined.
  3. Stir the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated.
  4. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish. Pour the mixture into the dish and spread evenly. Top with the remaining 1 cup shredded cheddar cheese.
  5. Cover the dish with aluminum foil and bake for 50–60 minutes. Remove the foil and bake for an additional 8–10 minutes, or until the cheese is bubbly and golden.
  6. Let the casserole rest for a few minutes before slicing. Serve warm.

Notes

  • Make sure to drain the hash browns thoroughly to avoid excess moisture in the casserole.
  • This dish can be prepared the night before and baked in the morning for convenience.
  • Feel free to customize with your favorite vegetables or other meats.

Nutrition

Find it online: https://www.spiritsdrink.com/crack-breakfast-casserole-delicious-recipe/