Crack Breakfast Casserole Recipe – Easy Cheesy Breakfast with Eggs, Bacon & Hash Browns
This Crack Breakfast Casserole Recipe is the ultimate morning comfort food—loaded with eggs, crispy bacon, shredded hash browns, and plenty of gooey cheese. It’s savory, hearty, and perfect for feeding a crowd at brunch, holidays, or busy mornings. Easy to prepare ahead of time and bake when ready, this casserole is a family favorite that combines all the best breakfast flavors in one dish. Serve with fresh fruit or a side salad for a complete meal that’s guaranteed to impress.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Foil
- Oven
Ingredients
- 1 (30 oz) bag frozen hash browns, thawed & drained
- 8–10 large eggs
- 1 cup milk
- 1 packet ranch seasoning mix
- 1 lb bacon, cooked & crumbled
- 2 cups shredded cheddar cheese
- ½ cup mozzarella cheese (optional)
- ½ cup green onions, chopped (optional garnish)
- Salt & pepper to taste
Instructions
- Preheat oven: Set to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare base: Spread thawed hash browns evenly across the bottom of the dish.
- Mix eggs: In a bowl, whisk eggs, milk, ranch seasoning, salt, and pepper until smooth.
- Layer ingredients: Top hash browns with bacon and cheese. Pour egg mixture evenly over.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until golden and set.
- Rest & serve: Let casserole rest 10 minutes before slicing. Garnish with green onions.
Notes
- Drain cooked bacon to avoid greasy casserole.
- Thaw and drain hash browns to prevent soggy texture.
- Assemble the night before for easy mornings.
- Swap proteins (sausage, ham) or add veggies for variety.
- Store leftovers in airtight container for 3–4 days; freeze for up to 2 months.