the best Make-Ahead Crack Breakfast Casserole
This Crack Breakfast Casserole is a rich and satisfying morning favorite, loaded with eggs, crispy bacon, hashbrowns, cheddar cheese, and ranch seasoning. It’s creamy, cheesy, and perfect for feeding a crowd!
Equipment
- skillet
- mixing bowls
- whisk
- 9x13 inch baking dish
- oven
- spatula
Ingredients
- 1 lb bacon, cooked and crumbled
- 1 bag frozen hashbrowns, thawed (30 oz)
- 8 large eggs
- 2 cups milk
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter, melted (for greasing dish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with melted butter.
- In a large bowl, whisk together eggs, milk, sour cream, ranch seasoning, salt, and pepper until smooth.
- Spread thawed hashbrowns evenly in the baking dish. Top with cooked bacon and 1 1/2 cups of cheddar cheese.
- Pour the egg mixture evenly over the top, ensuring all ingredients are coated.
- Sprinkle remaining cheese on top. Bake uncovered for 40–45 minutes or until eggs are set and the top is golden brown.
- Let cool for 10 minutes before slicing. Garnish with extra bacon or chopped green onions if desired, and serve warm.
Notes
Make ahead: Assemble the casserole the night before, cover, and refrigerate overnight. Bake the next morning as directed. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the oven until warmed through.