Crack Breakfast Casserole – Cheesy, Creamy, and Totally Addictive

A comforting baked breakfast packed with bacon, eggs, hash browns, and cheese—easy to prep and impossible to resist!

🎉 Introduction

This Crack Breakfast Casserole is the ultimate comfort food for mornings. Loaded with crispy bacon, creamy eggs, shredded hash browns, and gooey cheddar cheese, it’s topped with ranch seasoning and baked into a golden, bubbling masterpiece. 🧀🥓

Whether you’re feeding a hungry crowd, prepping a week of breakfasts, or planning a brunch buffet, this casserole is easy, hearty, and always a hit.

🛒 Ingredients

🍳 Base Ingredients

• 1 (30 oz) bag frozen shredded hash browns (thawed)
• 1½ cups cooked bacon, chopped
• 1½ cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese

🥚 Egg Mixture

• 8 large eggs
• 1½ cups milk (whole or 2%)
• 1 (1 oz) packet ranch seasoning mix
• ½ tsp black pepper
• ½ tsp garlic powder

🌿 Optional Add-ins

• ½ cup diced green onions
• 1 cup sautéed bell peppers or mushrooms
• ½ tsp crushed red pepper for heat

👩‍🍳 Directions

Step 1: Prep the Ingredients

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. Cook and crumble bacon until crisp. Set aside.
3. If using veggies, sauté them until soft and drain any liquid.

Step 2: Assemble the Casserole

1. In a large bowl, mix together thawed hash browns, bacon, cheddar, and mozzarella.
2. Spread evenly into prepared casserole dish.

Step 3: Mix the Eggs

1. In a separate bowl, whisk together eggs, milk, ranch seasoning, pepper, and garlic powder.
2. Pour egg mixture over the hash brown layer.
3. Gently stir or press to evenly distribute liquid.

Step 4: Bake

1. Cover with foil and bake for 40 minutes.
2. Remove foil and bake an additional 15–20 minutes until set and golden brown.
3. Let cool 10 minutes before slicing and serving.

🍽️ Servings & Timing

• Servings: 10–12
• Prep Time: 15 minutes
• Bake Time: 55–60 minutes
• Total Time: ~1 hour 15 minutes

🥄 Variations

• Spicy Kick: Add diced jalapeños or pepper jack cheese
• Sausage Style: Swap bacon for cooked breakfast sausage or ham
• Veggie-Loaded: Add zucchini, spinach, or tomatoes
• Make-Ahead Version: Assemble the night before and bake in the morning
• Keto Option: Use cauliflower hash browns or omit them entirely for a low-carb version

🧊 Storage & Reheating

• Refrigerator: Store covered for up to 4 days
• Freezer: Freeze fully baked casserole for up to 2 months (slice or whole)
• Reheat: Microwave slices for 1–2 minutes or reheat in a 350°F oven for 10–15 minutes

❓ 10 FAQs

1. Can I make this casserole the night before?
   Yes! Assemble it, cover, and refrigerate overnight. Bake in the morning.
2. Do I need to thaw the hash browns first?
   Yes, thawing prevents soggy texture and uneven cooking.
3. Can I use fresh potatoes instead?
   Sure—just shred and squeeze out moisture before using.
4. Can I use different cheeses?
   Absolutely! Try Monterey Jack, Swiss, or pepper jack.
5. What kind of bacon works best?
   Thick-cut is great, but any crispy bacon works!
6. Can I use egg whites or a substitute?
   Yes—use 1 cup egg whites or liquid egg substitute.
7. Is this gluten-free?
   Check the ranch mix—many are GF, but read the label!
8. Can I double this recipe?
   Yes, for a larger crowd use two 9×13 pans or one deep dish.
9. How do I know it’s done baking?
   The center will be firm and not jiggle when lightly shaken.
10. Can I serve it with toppings?
    Absolutely! Sour cream, salsa, avocado, or hot sauce are all delicious.

🏁 Conclusion

The Crack Breakfast Casserole lives up to its name—one bite and you’re hooked! It’s hearty, cheesy, and endlessly customizable, making it a go-to for holidays, brunches, or meal prep mornings.

Make it ahead, freeze it for later, or bake fresh for a warm, comforting start to your day. One dish, minimal cleanup, maximum flavor. 🧀🥓🍳

Crack Breakfast Casserole – Cheesy, Creamy, and Totally Addictive

This Crack Breakfast Casserole is the ultimate comfort food for mornings. Loaded with crispy bacon, creamy eggs, shredded hash browns, and gooey cheddar cheese, it’s topped with ranch seasoning and baked into a golden, bubbling masterpiece. 🧀🥓 Whether you’re feeding a hungry crowd, prepping a week of breakfasts, or planning a brunch buffet, this casserole is easy, hearty, and always a hit.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

bake time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

🍳 Base Ingredients

• 1 30 oz bag frozen shredded hash browns (thawed)
• 1½ cups cooked bacon chopped
• 1½ cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese

🥚 Egg Mixture

• 8 large eggs
• 1½ cups milk whole or 2%
• 1 1 oz packet ranch seasoning mix
• ½ tsp black pepper
• ½ tsp garlic powder

🌿 Optional Add-ins

• ½ cup diced green onions
• 1 cup sautéed bell peppers or mushrooms
• ½ tsp crushed red pepper for heat

Method

 

Step 1: Prep the Ingredients

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. Cook and crumble bacon until crisp. Set aside.
3. If using veggies, sauté them until soft and drain any liquid.

Step 2: Assemble the Casserole

1. In a large bowl, mix together thawed hash browns, bacon, cheddar, and mozzarella.
2. Spread evenly into prepared casserole dish.

Step 3: Mix the Eggs

1. In a separate bowl, whisk together eggs, milk, ranch seasoning, pepper, and garlic powder.
2. Pour egg mixture over the hash brown layer.
3. Gently stir or press to evenly distribute liquid.

Step 4: Bake

1. Cover with foil and bake for 40 minutes.
2. Remove foil and bake an additional 15–20 minutes until set and golden brown.
3. Let cool 10 minutes before slicing and serving.

Notes

🥄 Variations
Spicy Kick: Add diced jalapeños or pepper jack cheese

Sausage Style: Swap bacon for cooked breakfast sausage or ham

Veggie-Loaded: Add zucchini, spinach, or tomatoes

Make-Ahead Version: Assemble the night before and bake in the morning

Keto Option: Use cauliflower hash browns or omit them entirely for a low-carb version

🧊 Storage & Reheating
Refrigerator: Store covered for up to 4 days

Freezer: Freeze fully baked casserole for up to 2 months (slice or whole)

Reheat: Microwave slices for 1–2 minutes or reheat in a 350°F oven for 10–15 minutes

❓ 10 FAQs
Can I make this casserole the night before?
Yes! Assemble it, cover, and refrigerate overnight. Bake in the morning.

Do I need to thaw the hash browns first?
Yes, thawing prevents soggy texture and uneven cooking.

Can I use fresh potatoes instead?
Sure—just shred and squeeze out moisture before using.

Can I use different cheeses?
Absolutely! Try Monterey Jack, Swiss, or pepper jack.

What kind of bacon works best?
Thick-cut is great, but any crispy bacon works!

Can I use egg whites or a substitute?
Yes—use 1 cup egg whites or liquid egg substitute.

Is this gluten-free?
Check the ranch mix—many are GF, but read the label!

Can I double this recipe?
Yes, for a larger crowd use two 9×13 pans or one deep dish.

How do I know it’s done baking?
The center will be firm and not jiggle when lightly shaken.

Can I serve it with toppings?
Absolutely! Sour cream, salsa, avocado, or hot sauce are all delicious.

🏁 Conclusion
The Crack Breakfast Casserole lives up to its name—one bite and you’re hooked! It’s hearty, cheesy, and endlessly customizable, making it a go-to for holidays, brunches, or meal prep mornings.

Make it ahead, freeze it for later, or bake fresh for a warm, comforting start to your day. One dish, minimal cleanup, maximum flavor. 🧀🥓🍳