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Crack Breakfast Casserole

Crack Breakfast Casserole: Your New Go-To Weekend Brunch Delight

Crack Breakfast Casserole is a hearty blend of eggs, sausage, and cheese, perfect for busy mornings and holiday brunches.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 bag Frozen Hashbrowns no need to thaw
  • 1 lb Breakfast Sausage browned and crumbled
  • 6 slices Bacon cooked and crumbled
For the Creamy Mixture
  • 8 oz Cream Cheese softened
  • 1 cup Sour Cream essential for flavor
  • 1 packet Ranch Seasoning Mix for savory depth
  • 2 cups Shredded Cheddar Cheese sharp cheddar divided into two cups
  • 1 cup Milk
  • 8 large Eggs
For Seasoning and Greasing
  • to taste Salt
  • to taste Pepper
  • 2 tbsp Butter for greasing the baking dish

Equipment

  • oven
  • skillet
  • mixing bowl
  • 9x13 baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish with butter.
  2. Cook the breakfast sausage in a skillet until browned and crumbled, about 6-8 minutes.
  3. In the same skillet, cook the bacon until crispy, about 4-6 minutes, then crumble it.
  4. In a mixing bowl, combine softened cream cheese, sour cream, ranch seasoning mix, and milk and blend until smooth.
  5. Whisk in the large eggs, then fold in 1 cup of shredded cheddar cheese, cooked sausage, and half the bacon.
  6. Layer the hashbrowns in the greased baking dish and pour the creamy egg mixture over them.
  7. Top with remaining cheese and bacon before covering with foil and baking for 45 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
  9. Let cool for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 10mg

Notes

For extra crispiness, pre-bake the hashbrowns for 15 minutes before assembling the casserole. Customize by adding veggies like spinach or bell peppers.

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