Crack Breakfast Casserole

Crack Breakfast Casserole is the kind of dish that’s perfect for busy mornings or lazy weekends when you want something hearty and satisfying without a lot of fuss. It’s packed…

By Julia • November 11, 2025 • Reading time: 6 min

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Crack Breakfast Casserole is the kind of dish that’s perfect for busy mornings or lazy weekends when you want something hearty and satisfying without a lot of fuss. It’s packed with eggs, cheese, sausage or bacon, and bread all baked together into a bubbly, golden casserole. The combination of creamy eggs and melty cheese with those savory bits makes every bite feel like a warm hug.

I love making this casserole because it can be prepared the night before, which means you wake up to a kitchen that smells amazing and a breakfast that’s ready to go. It’s a real crowd-pleaser, too—whenever I bring it to brunch, people always ask for the recipe. The best part? You can easily swap in your favorite breakfast meats or add veggies like bell peppers or spinach to mix things up.

My favorite way to serve this is with a simple green salad or a side of fresh fruit to balance all that richness. It’s also great for holidays or when friends stay over because it lets everyone serve themselves and relax. For me, there’s something extra cozy about gathering around this casserole, sharing smiles, and starting the day on a delicious note.

Key Ingredients & Substitutions

Breakfast Sausage: This adds great flavor and protein. If you want a change, cooked bacon or ham works nicely. For a veggie option, try sautéed mushrooms or plant-based sausage.

Eggs and Milk: Eggs bind everything together, keeping the casserole fluffy. Using whole milk adds creaminess, but 2% or a dairy-free milk like oat milk can work if needed.

Cheddar Cheese: Sharp cheddar gives a nice tang and gooey texture. You can swap in Monterey Jack or mozzarella for a milder taste or use a dairy-free cheese if preferred.

Hash Browns: Thawed frozen hash browns make prep easy and add comforting texture. You could use fresh grated potatoes too, just squeeze out extra moisture before adding.

Sour Cream: It keeps the casserole creamy and moist. Plain Greek yogurt can be a good substitute and adds a little extra protein.

How Can You Make Sure the Casserole Cooks Perfectly Through?

Baking this casserole evenly is key so it sets fully but stays tender. Here’s what I do:

• Preheat the oven well before baking to give even heat from the start.
• Use a glass or ceramic baking dish for gentle, even cooking. Metal pans can cook faster but risk drying edges.
• Don’t cover the casserole—keeping it uncovered helps the top get golden and a bit crispy.
• Check doneness with a toothpick or knife in the center; it should come out clean when done.
• Let it cool 5 minutes after baking; this helps the egg mixture finish setting and makes slicing easier.

Equipment You’ll Need

• 9×13-inch baking dish – perfect size for even cooking and easy serving.
• Large mixing bowl – roomy for whisking eggs and mixing all ingredients without spills.
• Whisk – helps you blend eggs, milk, and sour cream smoothly for a creamy texture.
• Skillet – you’ll brown sausage or other meats easily before adding them to the casserole.
• Measuring cups and spoons – to keep ingredient proportions just right.
• Spatula or large spoon – good for folding in hash browns and sausage gently.

Flavor Variations & Add-Ins

• Swap breakfast sausage for cooked bacon or diced ham for a different smoky flavor.
• Mix in sautéed bell peppers or spinach to add color and a veggie boost.
• Use pepper jack cheese instead of cheddar for a little spicy kick.
• Stir in diced jalapeños or a dash of hot sauce into the egg mix if you like heat.

Crack Breakfast Casserole

Ingredients You’ll Need:

• 1 pound breakfast sausage (or substitute cooked bacon or ham)
• 6 large eggs
• 2 cups shredded sharp cheddar cheese
• 2 cups frozen hash browns (thawed)
• 1 cup milk (whole or 2%)
• ½ cup sour cream
• ¼ cup diced green onions or chives (optional for garnish)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Cooking spray or butter for greasing the baking dish

How Much Time Will You Need?

This casserole takes about 15 minutes to prepare and then about 45-55 minutes to bake. Plus, allow a few extra minutes to cool before slicing and serving. In total, plan for about 1 hour from start to finish.

Step-by-Step Instructions:

1. Prepare Your Oven and Pan:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

2. Cook the Sausage:

In a skillet over medium heat, cook the breakfast sausage until it’s browned and crumbly. Remove it from the heat and drain any excess fat. Set aside.

3. Mix the Egg Mixture:

In a large mixing bowl, whisk the eggs, milk, sour cream, salt, pepper, and garlic powder until smooth and well combined.

4. Combine All Ingredients:

Stir the thawed hash browns, cooked sausage, and 1 ½ cups of shredded cheddar cheese into the egg mixture.

5. Assemble and Bake:

Pour this mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese on top. Bake uncovered for 45-55 minutes, or until the casserole is set in the center and the top turns golden brown.

6. Cool and Serve:

Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with chopped green onions or chives if desired. Slice into squares and serve warm.

Can I Use Frozen Hash Browns Without Thawing?

It’s best to thaw your frozen hash browns first to prevent excess moisture from making the casserole soggy. Simply leave them in the fridge overnight or thaw quickly in the microwave before adding to the mix.

Can I Prepare This Casserole the Night Before?

Absolutely! Assemble the casserole, cover it tightly, and refrigerate overnight. When you’re ready, bake it straight from the fridge—just add a few extra minutes to the baking time.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I Substitute Milk and Sour Cream?

Yes! You can swap milk with any dairy or nondairy milk you prefer. For sour cream, plain Greek yogurt is a great substitute that keeps the casserole creamy.