Crack Breakfast Casserole
Creamy, cheesy, and comforting, this Crack Breakfast Casserole combines savory breakfast sausage, hash browns, and a rich custardy egg base for a crowd-pleasing brunch or breakfast dish. It’s easy to assemble and bakes up golden and bubbly every time.
Equipment
- 9×13-inch casserole dish
- Skillet
- Mixing bowl
- Spatula
Ingredients
Crack Breakfast Casserole Ingredients
- 1 lb breakfast sausage cooked and crumbled
- 8 large eggs beaten
- 1 cup heavy cream room temperature
- 1 cup shredded cheddar cheese freshly shredded
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese softened
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 cups frozen hash browns thawed and drained
- 1 tbsp fresh parsley chopped (optional garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish with butter or nonstick spray.
- In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through. Drain excess fat and let cool slightly.
- In a large mixing bowl, whisk together the eggs and heavy cream until smooth. Add the softened cream cheese and whisk until mostly combined.
- Stir in the salt, garlic powder, onion powder, and black pepper to the egg mixture.
- Add the cooked sausage, cheddar cheese, mozzarella, and thawed hash browns to the egg mixture, folding gently until evenly combined.
- Pour the mixture into the prepared casserole dish and spread into an even layer.
- Bake uncovered for about 45 minutes until the center is set and the top is golden brown and bubbly.
- Remove from the oven and let the casserole cool for 5–10 minutes to set. Garnish with fresh parsley if desired and serve warm.
Notes
This casserole can be assembled the night before and refrigerated overnight, then baked fresh in the morning. You can also swap sausage for bacon or add vegetables for extra flavor.