Description
Crack Breakfast Casserole is a savory and hearty dish perfect for a crowd or a weekend brunch. Featuring layers of cooked breakfast sausage, crispy bacon, shredded hash browns, and cheddar cheese, all bound together with a seasoned egg mixture and baked to golden perfection, this casserole combines classic breakfast flavors and a comforting texture.
Ingredients
Scale
Meat
- 1 pound breakfast sausage
- 8 slices of bacon, cooked and crumbled
Vegetables & Cheese
- 2 cups frozen shredded hash browns
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Egg Mixture
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray to prevent sticking.
- Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until it is browned and fully cooked through. Drain any excess fat to avoid a greasy casserole.
- Layer Sausage: Spread the cooked sausage evenly across the bottom of the prepared baking dish, creating the first layer of the casserole.
- Add Bacon Layer: Sprinkle the crumbled cooked bacon evenly over the sausage layer to add smoky flavor and texture.
- Layer Hash Browns and Cheese: Distribute the frozen shredded hash browns evenly over the meat layers, then sprinkle the shredded cheddar cheese on top to add creaminess and a cheesy crust.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, and paprika until the mixture is smooth and well combined.
- Pour Egg Mixture: Carefully pour the egg mixture evenly over the layered ingredients in the baking dish to bind everything together while baking.
- Add Green Onions: Sprinkle the chopped green onions evenly over the top of the casserole for a fresh, mild onion flavor and vibrant color.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the eggs to start setting without drying out.
- Finish Baking Uncovered: Remove the aluminum foil and continue baking for an additional 15-20 minutes, or until the eggs are fully set and the cheese on top is bubbly and golden brown.
- Cool and Serve: Let the casserole cool for about 5 minutes before cutting and serving, allowing it to firm up for easier slicing.
Notes
- To save time, use pre-cooked bacon or cook it while preparing the sausage.
- Feel free to substitute the breakfast sausage with your preferred sausage variety or add cooked vegetables like bell peppers or mushrooms for extra flavor.
- For a lower-fat version, use turkey sausage and reduced-fat cheese.
- This casserole can be assembled the night before and refrigerated; just add a few extra minutes to the bake time if baking cold.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
