Description
Crack breakfast casserole is a cheesy, bacon-packed breakfast bake made with hash browns, ranch-seasoned eggs, and melty cheddar. Perfect for brunch or make-ahead mornings.
Ingredients
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8 slices bacon, cooked and crumbled
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1 (30 oz) bag frozen shredded hash browns
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1 ½ cups shredded cheddar cheese
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6 large eggs
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1 cup milk or half-and-half
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½ cup sour cream or 4 oz cream cheese, softened
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1 packet ranch seasoning mix (or homemade equivalent)
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2 green onions, sliced (optional)
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Salt and pepper, to taste
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Cooking spray or butter (for greasing dish)
Instructions
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Preheat oven to 350°F. Grease a 9×13-inch baking dish.
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Spread hash browns evenly in dish. Top with cheddar and crumbled bacon.
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In a bowl, whisk eggs, milk, ranch mix, and sour cream or cream cheese until combined.
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Pour egg mixture over hash browns. Gently press down to ensure even distribution.
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Bake uncovered for 45–55 minutes, until center is set and top is golden.
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Rest 10 minutes before serving. Garnish with green onions if desired.
Notes
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Make ahead and refrigerate overnight before baking.
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Swap bacon for sausage, ham, or veggie alternatives.
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Store leftovers in fridge up to 4 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Cuisine: American Comfort Food
Nutrition
- Calories: ~400 per serving