Description
Savory breakfast bake with sausage, creamy hashbrowns, cheddar, and ranch seasoning. Golden, bubbly, hearty, and perfect for holidays, weekends, or brunch crowds.
Ingredients
Scale
- 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