This crack breakfast casserole is my go-to when I need something warm, cheesy, and easy for a weekend brunch or holiday morning.
It’s packed with crispy bacon, hash browns, and eggs—plus that creamy ranch flavor that makes it totally addictive (hence the name!). This one’s a keeper.
Why I Love This Recipe
This casserole has saved me more times than I can count. Whether it’s for overnight guests, potlucks, or just when I don’t feel like making separate things for breakfast—this does it all in one dish.
- No fancy ingredients, but big flavor
- Prep ahead and bake in the morning
- Makes a lot and reheats well
- Crowd-pleaser with simple flavors
- Comforting and cozy, every time
What You’ll Need
- 6 large eggs
- 1 cup whole milk
- 1 (1 oz) packet ranch dressing mix
- 3 cups frozen shredded hash browns (thawed)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 10 slices cooked bacon, chopped
- 2 green onions, thinly sliced
- 1/4 teaspoon black pepper
- Butter or nonstick spray for greasing dish
Pro Tips
- Use fully thawed hash browns so they mix evenly and bake properly
- Don’t skip the ranch mix—it gives that signature “crack” flavor
- Pre-cook bacon until just crispy (not overdone), it will bake more in the oven
- Let the casserole rest 10 minutes after baking so it sets up nicely
- You can prep the night before, then bake fresh in the morning
Tools You’ll Need
- 9×13 casserole dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups & spoons
- Knife and cutting board
- Spatula or large spoon
Substitutions and Variations
- Swap bacon for cooked sausage or chopped ham
- Use Monterey Jack or Colby cheese instead of cheddar
- Add sautéed veggies like red bell pepper or spinach
- Use plain Greek yogurt instead of sour cream
- Use dairy-free milk and cheese for an allergy-friendly version
Make Ahead Tips
- Mix everything and pour into the greased baking dish the night before. Cover and refrigerate.
- Let it sit on the counter for 20–30 minutes before baking the next morning so it cooks evenly.
- Cooked casserole can be stored in the fridge for up to 4 days.
Crack Breakfast Casserole (Serves 8)
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Step 1: Cook and Chop the Bacon
10 slices bacon, cooked and chopped
Step 2: Preheat Oven & Grease Dish
Preheat your oven to 350°F. Grease a 9×13 baking dish with butter or nonstick spray.
Step 3: Mix Egg Base
Crack 6 large eggs into a large bowl, then add 1 cup whole milk, 1/2 cup sour cream, 1 (1 oz) packet ranch dressing mix, and 1/4 teaspoon ground black pepper, and whisk until smooth and fully combined.
Step 4: Add Hash Browns and Bacon
Add 3 cups thawed shredded hash browns and chopped cooked bacon into the egg mixture and stir gently to combine.
Step 5: Add Cheese and Green Onions
Add 2 cups shredded cheddar and 2 green onions (thinly sliced) to the bowl and mix gently.
Step 6: Pour into Dish and Bake
Pour mixture into the greased 9×13 dish. Spread evenly. Bake at 350°F for 40–45 minutes or until center is set and top is golden brown.
Step 7: Let Cool & Serve
Remove casserole and let it rest for 10 minutes. Then slice and serve.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or oven at 325°F until warm
- You can freeze individual slices—wrap tightly and store for up to 2 months
Macros Information (Per Serving, Makes 8)
Calories: 375
Protein: 17g
Carbs: 12g
Fat: 28g
Fiber: 1g
Sugar: 2g
Why This Recipe Works (Quick Science)
Eggs and dairy (milk + sour cream) create a rich custard that holds everything together. The starch in the hash browns helps absorb moisture and makes each bite tender but structured. The cheese adds flavor and salt, while the ranch mix balances it with herbs and umami.
Common Mistakes
- Using frozen hash browns: Always thaw first so the casserole doesn’t turn soggy.
- Undercooking: Make sure the center is fully set. A jiggle test works—no liquid movement!
- Overcooking bacon before baking: It’ll dry out during the bake. Slightly under-crispy is better.
- Skipping the rest time: It helps the casserole hold together when slicing.
What to Serve With
- Fresh fruit salad
- Buttery toast or English muffins
- A simple green salad for brunch balance
- Hot coffee or a mimosa
FAQ
Can I make this ahead?
Yes, prep it the night before and bake in the morning.
Can I freeze it?
Yes, after baking. Cool completely, slice, wrap, and freeze.
Do I have to use ranch?
It gives the signature flavor, but you can season with garlic powder, onion powder, and dried herbs instead.
Can I double it?
Yes, but use two dishes or one larger roasting pan. Add more bake time.
Final Thoughts
If you’ve never made a breakfast casserole before, this is the one to start with. It’s rich, comforting, and full of bold flavors, and it’s easy to make your own with swaps or additions. Give it a try and let me know how it turned out for you in the comments—I’d love to hear what you added or changed!