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Cracked Out Hash Brown Breakfast Casserole

Cracked Out Hash Brown Breakfast Casserole

Get ready to simplify your mornings with the ultimate Cracked Out Hash Brown Breakfast Casserole, a hearty and satisfying dish perfect for feeding a crowd or enjoying leftovers. This recipe is a game-changer for busy families and anyone seeking a flavorful, make-ahead breakfast that doesn't skimp on taste or convenience.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds frozen hash brown potatoes thawed and drained very well
  • 1 pound breakfast sausage cooked and crumbled
  • 1 cup cooked bacon chopped
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup yellow onion chopped
  • 1/4 cup green bell pepper chopped (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1 cup milk
  • 1/4 cup sour cream or plain Greek yogurt
  • As needed shredded cheese for topping cheddar, Monterey Jack, or a blend
  • As needed fresh chives or green onions chopped, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Medium Bowl
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. Ensure your thawed hash browns are as dry as possible. You can spread them on a clean kitchen towel or paper towels and gently press out excess moisture.
  3. In the prepared baking dish, evenly spread the well-drained hash browns. Sprinkle the cooked and crumbled breakfast sausage over the hash browns, followed by an even layer of the chopped cooked bacon.
    2 pounds frozen hash brown potatoes, 1 pound breakfast sausage, 1 cup cooked bacon
  4. Next, scatter the chopped yellow onion and chopped green bell pepper (if using) over the meat and hash brown layers. Evenly distribute the 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese over everything.
    1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1/2 cup yellow onion, 1/4 cup green bell pepper
  5. Sprinkle the garlic powder, salt, and black pepper uniformly over the cheese and vegetable layers.
    1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  6. In a medium bowl, whisk together the 6 large eggs, 1 cup of milk, and 1/4 cup of sour cream (or plain Greek yogurt). Whisk until the mixture is smooth and well combined.
    6 large eggs, 1 cup milk, 1/4 cup sour cream or plain Greek yogurt
  7. Carefully pour the egg and milk mixture evenly over the ingredients in the baking dish. Gently tilt the dish to allow the liquid to seep down into all the layers.
  8. Sprinkle the additional shredded cheese for topping over the entire casserole.
    As needed shredded cheese for topping
  9. Cover the baking dish loosely with aluminum foil. Bake for 30 minutes.
  10. Remove the aluminum foil and continue baking for another 15-25 minutes, or until the casserole is golden brown, the cheese is melted and bubbly, and the egg mixture is completely set. You can test for doneness by inserting a knife into the center; it should come out clean.
  11. Let the casserole rest on a wire rack for about 10 minutes before slicing and serving.
  12. Garnish with chopped fresh chives or green onions, if desired, for a fresh pop of color and flavor. Serve hot and enjoy!
    As needed fresh chives or green onions

Notes

This casserole can be made ahead and refrigerated before baking. Allow extra baking time if baking from cold. Leftovers can be stored in the refrigerator for 3-4 days. Reheat in the oven for best results.