Creamy, cheesy, and impossibly comforting, this Crack Breakfast Casserole is the kind of dish that disappears fast at family breakfasts and weekend brunches. It’s loaded with breakfast sausage, two kinds of cheese, and a custardy egg base dotted with tender hash browns — everything you want in one easy bake. Fun fact: many “crack” recipes got their nickname because they’re so addictive people joke they’re like a culinary vice. If you love hearty weekend bakes, this one will become a new go-to that’s just as satisfying as classic casseroles like our savory breakfast strata. Try it when you have guests or just want an effortless make-ahead meal — it pairs wonderfully with a green salad or buttery biscuits. For another twist on comfort casseroles, see this simple breakfast casserole guide.
What is Crack Breakfast Casserole?
Why call it “crack”? Because once you try that creamy interior, gooey cheese, and crispy golden top, you’ll understand the playful reputation. Is it the extra cream cheese that hooks you? Or the mix of cheddar and mozzarella that keeps you coming back for more? Maybe it’s because “the way to a man’s heart is through his stomach.” Who can argue with that? I like to joke that this casserole should come with a warning label and an extra pan. Give it a try and see why friends and family ask for seconds — you’ll be glad you did.
Why You’ll Love This:
- Irresistible main highlight: The combination of cream cheese in the custard plus two melted cheeses gives a silky, rich texture that contrasts beautifully with crispy browned edges.
- Cost-saving and practical: Making this at home stretches simple, affordable ingredients into a crowd-pleasing meal — cheaper than brunch out and perfect for feeding leftovers to busy families.
- Flavor and topping options: The base is savory and well-seasoned, and it’s easy to customize with green onions, bell peppers, or hot sauce for extra kick.
If you like the flavor-packed simplicity of our crack chicken casserole, you’ll appreciate how this version translates that same comfort-food appeal into a breakfast-friendly bake. Make it for Sunday brunch or prep it the night before for a stress-free morning. You’ll be amazed how quickly it becomes a family favorite.
How to Make:
Quick Overview
This casserole is straightforward: cook the sausage, whisk a creamy egg mixture, combine with cheeses and hash browns, then bake until set and golden. Preparation is quick and forgiving — the custard is rich from heavy cream and cream cheese, and the top gets bubbly and lightly browned for texture. Total active prep is about 15 to 20 minutes; baking time is approximately 45 minutes. The standout element is the silky cream cheese custard that keeps every bite luxurious.
Ingredients
1 lb breakfast sausage, cooked and crumbled
8 large eggs, beaten
1 cup heavy cream, room temperature
1 cup shredded cheddar cheese, freshly shredded for best melt
1 cup shredded mozzarella cheese, shredded
4 oz cream cheese, softened to room temperature
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 cups frozen hash browns, thawed and drained of excess water
1 tablespoon fresh parsley, chopped for garnish
Directions
- Preheat oven to 350°F. Grease a 9×13-inch casserole dish with butter or nonstick spray and set aside.
- In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain any excess fat and set the sausage aside to cool slightly.
- In a large mixing bowl, whisk together the 8 eggs and 1 cup heavy cream until smooth. Add the softened 4 oz cream cheese and whisk or beat until mostly smooth and combined; small bits of cream cheese are fine and will melt during baking.
- Stir in the 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper into the egg mixture. Taste and adjust seasoning if needed.
- Add the cooked sausage, 1 cup shredded cheddar, 1 cup shredded mozzarella, and the 2 cups thawed hash browns to the egg mixture. Fold gently until evenly combined.
- Pour the mixture into the prepared 9×13-inch dish and spread it into an even layer. Smooth the top with a spatula.
- Bake in the preheated 350°F oven for about 45 minutes, or until the center is set and the top is golden brown and bubbly. A knife inserted near the center should come out mostly clean.
- Remove from the oven and let the casserole cool for 5 to 10 minutes so it firms up slightly for cleaner slices. Garnish with 1 tablespoon fresh parsley if desired and serve warm.
What to Serve With:
- Light mixed green salad with a lemon vinaigrette to cut through the richness.
- Fresh fruit platter or fruit salad for brightness and balance.
- Buttermilk biscuits or toasted English muffins for sopping up gooey edges.
- Sliced avocado or a dollop of salsa for a fresher, brighter bite.
- Coffee, fresh-squeezed orange juice, or a mimosa for special brunch occasions.
Top Tips for Perfecting:
- Ingredient substitutions: Swap breakfast sausage for cooked bacon, diced ham, or a plant-based alternative for variety. Use half-and-half instead of heavy cream to save calories, but expect a slightly less rich custard.
- Cheese tips: Freshly shredded cheese melts better than pre-shredded and will give a smoother texture. Mix cheddar and mozzarella for flavor and stretch.
- Texture control: If you prefer a crispier top, broil for 1 to 2 minutes at the end — watch closely to avoid burning.
- Timing adjustments: If making ahead, assemble the casserole, cover, and refrigerate overnight; add an extra 10 minutes to the baking time if chilled.
- Common mistakes to avoid: Don’t overwhisk the eggs and cream cheese until completely uniform — a few small bits of cream cheese will melt and create pockets of creaminess. Also, avoid excess liquid from thawed hash browns by draining them well.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes until warm.
- Freezing: This casserole freezes well. Cool completely, then wrap tightly in plastic wrap and foil or transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating from frozen: Reheat uncovered at 350°F for 25 to 35 minutes until heated through, or microwave in slices after thawing. To restore a bit of crispness, finish under the broiler for a minute or two.
FAQs
Can I make this casserole vegetarian?
Yes. Replace the sausage with a plant-based sausage crumble or use diced, roasted vegetables like bell peppers and mushrooms. Add an extra pinch of salt and a little smoked paprika for savory depth.
Can I prepare this the night before?
Absolutely. Assemble the casserole, cover tightly, and refrigerate overnight. Add 10 to 15 minutes to the baking time if baking straight from the fridge.
What if I only have frozen hash browns that are very watery?
Squeeze out excess moisture with a clean kitchen towel or paper towels. Excess water can prevent the casserole from setting properly.
Can I use low-fat dairy instead of heavy cream and cream cheese?
You can use lighter dairy, but the texture and richness will be diminished. Try low-fat cream cheese and half-and-half for a lighter version, but expect a less custardy result.
How do I know when it’s done baking?
The edges should be golden and bubbly, and the center should be mostly set. A knife inserted near the center should come out with only a few moist crumbs, not liquid egg.
Conclusion
This Crack Breakfast Casserole is a dependable, crowd-pleasing bake that’s rich, easy to assemble, and perfect for weekends, holidays, or make-ahead meals. It’s forgiving for beginners, customizable for families, and economical compared to eating out. If you’d like to see a similar family-favorite version with step-by-step photos, check out Crack Breakfast Casserole – Plain Chicken for inspiration and helpful visuals. Give this recipe a try, share it with loved ones, and enjoy the happy sighs that follow each savory, cheesy bite.
Crack Breakfast Casserole
Equipment
- 9x13-inch casserole dish
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Breakfast sausage Cooked and crumbled
- 8 large Eggs Beaten
- 1 cup Heavy cream Room temperature
- 1 cup Shredded cheddar cheese Freshly shredded for best melt
- 1 cup Shredded mozzarella cheese Shredded
- 4 oz Cream cheese Softened to room temperature
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Black pepper
- 2 cups Frozen hash browns Thawed and drained of excess water
- 1 tablespoon Fresh parsley Chopped for garnish
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch casserole dish with butter or nonstick spray and set aside.
- In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain any excess fat and set the sausage aside to cool slightly.
- In a large mixing bowl, whisk together the eggs and heavy cream until smooth. Add the softened cream cheese and whisk or beat until mostly smooth and combined; small bits of cream cheese are fine and will melt during baking.
- Stir in the salt, garlic powder, onion powder, and black pepper into the egg mixture. Taste and adjust seasoning if needed.
- Add the cooked sausage, cheddar cheese, mozzarella cheese, and thawed hash browns to the egg mixture. Fold gently until evenly combined.
- Pour the mixture into the prepared casserole dish and spread it into an even layer. Smooth the top with a spatula.
- Bake in the preheated oven for about 45 minutes, or until the center is set and the top is golden brown and bubbly. A knife inserted near the center should come out mostly clean.
- Remove from the oven and let the casserole cool for 5 to 10 minutes so it firms up slightly for cleaner slices. Garnish with fresh parsley if desired and serve warm.