Crack Breakfast Casserole
Creamy, cheesy, and impossibly comforting, this Crack Breakfast Casserole is loaded with breakfast sausage, two kinds of cheese, and a custardy egg base dotted with tender hash browns.
Servings: 8 servings
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.
Notes
This casserole can be made ahead and refrigerated overnight. Add 10 to 15 minutes to the baking time if baking straight from the fridge.