In a large skillet, heat over medium-high heat and add the pork sausage along with the chopped bacon. Cook until both are browned and crispy, about 8–10 minutes. Once cooked, drain the excess fat and set aside the meat mixture.

In a mixing bowl, incorporate the softened cream cheese and sour cream, using a hand mixer or whisk to blend until the mixture is smooth and creamy.

Add in the whole milk, fresh eggs, ranch seasoning, onion powder, garlic powder, salt, and black pepper to the creamy base. Mix until everything is well combined. Then, gently fold in the cooked meat, thawed hash browns, and 1 cup of shredded cheddar cheese.

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.

Pour the combined mixture into the greased baking dish, spreading it evenly. Sprinkle the remaining shredded cheddar cheese over the top. Cover the dish tightly with foil and bake for 50–60 minutes.

Remove the foil for the last 8–10 minutes to allow the cheese to bubble and turn golden brown. Once done, take the casserole out of the oven and let it rest for a few minutes before slicing. Serve warm.