Description
Make-Ahead Crack Breakfast Casserole is a crowd-pleasing, cheesy egg bake loaded with crispy bacon, hash browns, and cheddar — all bound together in a creamy ranch-seasoned mixture that can be prepped the night before for an effortless morning meal.
Ingredients
6 large eggs
2 cups milk (whole or 2%)
1 cup sour cream
1 (1 oz) packet ranch seasoning mix
1/2 tsp garlic powder
1/2 tsp black pepper
4 cups frozen hash browns, thawed
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
8 slices bacon, cooked crisp and crumbled
2 green onions, sliced (optional, for garnish)
Instructions
1. Grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a large bowl, whisk together eggs, milk, sour cream, ranch seasoning, garlic powder, and black pepper.
3. Add thawed hash browns, cheddar, mozzarella, and half of the crumbled bacon.
4. Stir until evenly combined.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Cover with plastic wrap and refrigerate overnight, or at least 4 hours.
7. When ready to bake, preheat oven to 350°F (175°C).
8. Remove casserole from fridge and let it sit at room temperature for 15 minutes.
9. Bake uncovered for 45–50 minutes, until eggs are set and top is golden.
10. Top with remaining bacon and sliced green onions before serving.
Notes
You can substitute sausage or ham for the bacon for variety.
Add diced bell peppers or spinach for extra color and nutrition.
Refrigerate leftovers in an airtight container for up to 3 days.
To reheat, cover with foil and warm in a 325°F oven until heated through.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 4
- Sodium: 680
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 20
- Cholesterol: 210
Keywords: make-ahead breakfast casserole, crack breakfast casserole, bacon egg hash brown casserole, brunch recipe, overnight breakfast bake