If you need a hearty, easy breakfast that feeds a hungry crowd, this Crack Breakfast Casserole is it. It’s cheesy, creamy, loaded with bacon and hash browns, and it’s the kind of thing people always go back for seconds of.
I make this every time we have company staying over — it’s perfect for weekends, holidays, or even as a breakfast-for-dinner night.
You mix everything together, toss it in the oven, and boom — golden, bubbly perfection.
What You’ll Need
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 (8 oz) block cream cheese, softened
- 1 cup sour cream
- 10 large eggs
- 1/2 cup whole milk
- 1 (1 oz) packet ranch seasoning mix
- 1 lb bacon, cooked and crumbled
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped green onions (plus extra for garnish)
- Butter or nonstick spray (for greasing the baking dish)
Why I Love This Recipe
This one’s a family tradition for big mornings. I started making it after a friend brought it to a potluck — I asked for the recipe immediately. It’s been my go-to ever since. It’s one of those dishes that makes the house smell amazing, fills everyone up, and tastes even better the next day.
- You can make it ahead
- It’s totally crowd-pleasing
- Super easy to mix and bake
- Reheats beautifully
- Customizable for what you have on hand
Servings + Cook Time
Serves: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Macros Information (Per Serving)
- Calories: 480
- Protein: 21g
- Carbs: 24g
- Fat: 34g
- Fiber: 2g
- Sugar: 2g
Why This Recipe Works (Quick Science)
This casserole works because the eggs create a stable base that holds everything together, while the cream cheese and sour cream give it a creamy, fluffy texture. The ranch seasoning adds tangy umami flavor, and the bacon brings in salt and crunch. The starch from the potatoes helps thicken it and gives it body.
Common Mistakes
- Not thawing the hash browns: This makes the casserole watery
- Skipping the softened cream cheese: It won’t mix in evenly
- Undercooking the bacon: You want it crispy before it goes in
- Not greasing the dish: It’ll stick like crazy if you forget
- Overbaking: The top should be golden, not dried out
What to Serve With
- Fresh fruit or fruit salad
- Buttery biscuits or toast
- Hot coffee or orange juice
- A light green salad for balance
FAQ
Can I make this vegetarian?
Yes! Just skip the bacon or sub in veggie sausage or mushrooms.
Can I freeze it?
Yes — bake, cool, then freeze in portions. Reheat in oven or microwave.
Can I make it in advance?
Totally. See below for make-ahead tips.
Is it spicy?
Nope, but you can add diced jalapeños or hot sauce if you like heat.
Substitutions and Variations
- Use turkey bacon or sausage instead of regular bacon
- Sub Greek yogurt for sour cream
- Try Monterey Jack or a cheese blend
- Add bell peppers or cooked mushrooms for extra veg
- Use cubed potatoes instead of hash browns if you don’t mind a bit more texture
Make Ahead Tips
- Assemble the entire casserole the night before, cover and refrigerate
- Pull it out while the oven preheats in the morning
- Bake as normal — it may need an extra 5-10 minutes if cold from the fridge
- Leftovers store beautifully for 3-4 days in the fridge
How to Make Crack Breakfast Casserole
Step 1: Cook the Bacon
Cook 1 lb of bacon in a skillet until crispy, then let it cool slightly and crumble into bite-sized pieces.
Step 2: Mix the Creamy Base
In a large mixing bowl, whisk together 8 oz softened cream cheese, 1 cup sour cream, 10 large eggs, and 1/2 cup whole milk until smooth.
Step 3: Add the Seasoning and Cheese
Stir in 1 (1 oz) packet of ranch seasoning mix, 2 cups shredded sharp cheddar cheese, 1/2 tsp salt, and 1/2 tsp black pepper to the creamy egg mixture.
Step 4: Add Hash Browns, Bacon, and Green Onions
Stir in 30 oz thawed shredded hash browns, crumbled bacon, and 1/4 cup chopped green onions until fully combined.
Step 5: Transfer to Baking Dish
Grease a 9×13-inch baking dish with butter or nonstick spray and pour the mixture in, spreading it out evenly.
Step 6: Bake
Bake at 350°F (175°C) for 45–50 minutes, or until the center is set and the top is golden and bubbly.
Step 7: Garnish and Serve
Let the casserole cool for 5 minutes, then garnish with extra green onions. Slice and serve warm.
Leftovers and Storage
Let any leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. You can reheat slices in the microwave or oven. It also freezes well — just thaw overnight and reheat.
Wrap Up
This Crack Breakfast Casserole is the kind of meal that makes any morning better. It’s warm, rich, and packed with flavor — and you barely have to do anything once it’s in the oven. If you make it, come back and let me know how it went. I’d love to hear what you added or changed — or if your crowd loved it as much as mine does!