Crack Breakfast Casserole is the ultimate savory breakfast bake loaded with sausage, creamy hashbrowns, ranch seasoning, and plenty of cheddar cheese. It’s hearty, flavorful, and guaranteed to be the first dish to disappear at any brunch table.
This casserole gets its “crack” reputation from the irresistible combination of creamy cheese, ranch flavor, and crispy potatoes. It’s make-ahead friendly and perfect for serving a crowd during holidays, weekends, or special occasions.
Why You’ll Love This Crack Breakfast Casserole
Crack Breakfast Casserole combines everything delicious about breakfast in one easy bake. From creamy cheese to crispy potatoes and savory sausage, each bite delivers layers of flavor. It’s the type of recipe you’ll make again and again because it’s simple, customizable, and always a hit with the crowd.
Whether you whip it up for holiday mornings or a lazy Sunday brunch, it’s a warm, satisfying dish that turns breakfast into a celebration.
Ingredients
- 1 pound sausage
- 1 (30-ounce) bag frozen hashbrowns, thawed and drained of excess water
- 4 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese, divided
- ½ cup sour cream
- 1 cup whole milk
- 8 large eggs
- 1 package dry ranch seasoning mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Step-by-Step Method
Step 1: Preheat and prepare
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or nonstick spray.
Step 2: Cook the sausage
In a large skillet over medium heat, cook the sausage until browned and crumbly, about 6–8 minutes. Drain any excess grease. Set aside to cool slightly.
Step 3: Mix the potato base
In a large mixing bowl, combine the thawed hashbrowns, cream cheese, 1½ cups shredded cheddar, sour cream, and cooked sausage. Stir until the cream cheese is evenly distributed and the mixture looks creamy.
Step 4: Make the egg mixture
In another bowl, whisk together the milk, eggs, ranch seasoning mix, onion powder, garlic powder, salt, and black pepper until well combined.
Step 5: Assemble the casserole
Pour the sausage-potato-cheese mixture into the prepared baking dish, spreading it into an even layer. Pour the egg mixture evenly over the top, gently stirring or shaking the dish to help everything settle.
Step 6: Add cheese topping
Sprinkle the remaining ½ cup shredded cheddar cheese over the top for that golden, bubbly finish.
Step 7: Bake
Place the casserole in the oven and bake for 45–50 minutes, or until the top is golden brown and the center is set. The edges should be slightly crisp, and the casserole should feel firm when lightly pressed.
Step 8: Cool and serve
Let the casserole rest for 10 minutes before slicing. This allows it to set further, making it easier to serve clean slices. Garnish with sliced green onions or parsley if desired.
Expert Tips for Success
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Drain the hashbrowns well: Excess moisture can make the casserole soggy press them with paper towels before mixing.
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Room temp cream cheese: Make sure it’s softened so it blends smoothly with other ingredients.
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Check doneness: Insert a knife or toothpick into the center; it should come out clean without wet egg.
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Make ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake fresh in the morning.
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Serve with sides: Pair with fruit salad or biscuits for a complete breakfast spread.
Tasty Variations to Try
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Bacon twist: Add cooked crumbled bacon along with the sausage or swap sausage entirely for bacon.
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Spicy kick: Use spicy sausage and add diced jalapeños for extra heat.
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Veggie boost: Add diced bell peppers, spinach, or mushrooms to the potato mixture.
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Cheese lovers: Swap cheddar for Colby Jack, pepper jack, or a blend for a bolder flavor.
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Low-carb option: Replace hashbrowns with riced cauliflower for a lighter take.
Serving Ideas
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Holiday brunch: Perfect for Christmas morning or Easter brunch alongside cinnamon rolls.
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Potluck favorite: Easy to transport and serve at community events or family gatherings.
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Game day breakfast: Fuel up with a hearty slice before the big game.
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Camping meal: Bake ahead, portion, and reheat over a campfire griddle in foil packets.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hashbrowns?
Yes. Grate fresh potatoes and par-cook them before mixing into the casserole for the best texture.
Can I freeze Crack Breakfast Casserole?
Absolutely. Bake first, then cool completely. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight before reheating in a 350°F oven.
How do I reheat leftovers?
Reheat in the oven at 325°F for 15–20 minutes or microwave individual slices until warm.
Can I make it without ranch seasoning?
Yes. You can swap ranch seasoning for Italian seasoning or a mix of paprika, garlic, and onion powder if you prefer.
How long will it keep?
Stored in the fridge, this casserole stays fresh for up to 4 days.
Print
Crack Breakfast Casserole
- Total Time: 65
- Yield: 8 servings 1x
Description
Savory breakfast bake with sausage, creamy hashbrowns, cheddar, and ranch seasoning. Golden, bubbly, hearty, and perfect for holidays, weekends, or brunch crowds.
Ingredients
- 1 lb sausage
- 1 (30-oz) bag frozen hashbrowns, thawed and drained
- 4 oz cream cheese, softened
- 2 cups shredded cheddar cheese, divided
- ½ cup sour cream
- 1 cup whole milk
- 8 large eggs
- 1 packet dry ranch seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch dish with butter or spray.
- Brown sausage in skillet over medium heat for 6–8 minutes. Drain and cool.
- In a large bowl, combine hashbrowns, cream cheese, 1½ cups cheddar, sour cream, and cooked sausage. Stir until creamy and mixed.
- Whisk milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper until smooth.
- Spread sausage mixture evenly in dish. Pour egg mixture evenly over top and gently stir to distribute.
- Sprinkle remaining ½ cup cheddar over surface.
- Bake 45–50 minutes until golden and center is set.
- Rest 10 minutes before slicing. Garnish with green onions or parsley if desired.
Notes
Drain hashbrowns well to avoid sogginess.
Use softened cream cheese for smooth mixing.
Check doneness; center should be firm, not jiggly.
Prep up to 24 hours ahead and refrigerate before baking.
Refrigerate leftovers 4 days or freeze 2 months for meal prep.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 225mg
Keywords: crack breakfast casserole, sausage hashbrown casserole, ranch breakfast bake, holiday breakfast casserole, make ahead brunch dishes
