This Crack Breakfast Casserole with hashbrowns is a warm hug in a dish! It’s loaded with tasty bacon, eggs, cheese, and crunchy hashbrowns, making breakfast a real treat.
Trust me, it’s so good that you might want to serve it for dinner too! I love how easy it is to prepare. Just assemble, bake, and enjoy a cozy meal with friends or family!
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are a time-saver and add great texture. If you prefer fresh, you can grate whole potatoes and pre-cook them slightly. Just keep in mind the cooking time may vary.
Bacon: Bacon gives a salty crunch. Try turkey bacon or veggie bacon if you need a healthier alternative. You can even leave it out and add veggies for a meatless version.
Cream Cheese: Cream cheese adds creaminess to the dish. If you’re looking for a lighter option, consider cottage cheese or Greek yogurt. They can offer similar flavors with less fat!
Cheddar Cheese: Cheddar is classic in this casserole. Feel free to mix in Monterey Jack or Pepper Jack for a different flavor. Vegan alternatives are also available if you want a dairy-free dish.
How Do You Get the Perfectly Baked Casserole?
Baking this casserole takes attention to detail for a perfect outcome. Here’s how to ensure it’s baked just right:
- Make sure to grease your baking dish well to prevent sticking.
- Pour the egg mixture evenly over the hashbrowns to ensure consistent cooking.
- As it bakes, look for a golden brown top. If it starts to brown too quickly, loosely cover with foil to prevent burning.
- Let it cool for a few minutes before serving. This helps it set and makes cutting easier.
Crack Breakfast Casserole with Hashbrowns
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) bag frozen shredded hashbrowns (thawed)
- 1 lb bacon
- 1 (8 oz) package cream cheese, softened
- 12 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (optional, for garnish)
Time Needed:
You will need about 20 minutes to prep this delicious casserole, followed by 45–50 minutes of baking time. Let it cool for 5 minutes before serving, so it’s nice and easy to slice up!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C), and take a moment to grease a 9×13-inch baking dish. This will help the casserole not stick when you serve it later.
2. Cooking the Bacon:
In a large skillet, cook the bacon until it’s nice and crispy. Once done, take it out and let it drain on paper towels. Once it’s cool enough to handle, crumble the bacon into bits.
3. Adding the Hashbrowns:
Spread the thawed hashbrowns evenly across the bottom of the greased baking dish. This will form the base of your casserole!
4. Mixing the Cream Cheese:
In a mixing bowl, beat the softened cream cheese until it’s smooth. This step is key to avoid lumps in your casserole!
5. Preparing the Egg Mixture:
Next, grab a large bowl and whisk together the eggs, sour cream, milk, garlic powder, onion powder, salt, and pepper until everything is well combined.
6. Combining Cream Cheese and Eggs:
Stir the beaten cream cheese into the egg mixture until it’s thoroughly mixed in. This will add a creamy texture to your casserole.
7. Layering the Casserole:
Pour half of the egg mixture evenly over the hashbrowns. Then sprinkle half of the crumbled bacon and 1 cup of shredded cheddar cheese on top.
8. Adding More Layers:
Now, pour the remaining egg mixture over the bacon and cheese layer. Finish by topping it with the last cup of cheddar cheese and the remaining crumbled bacon.
9. Baking the Casserole:
Put the baking dish in the oven and bake uncovered for 45–50 minutes, or until the casserole is fully set and a toothpick inserted into the center comes out clean.
10. Cooling and Serving:
Once baked, remove the casserole from the oven and let it cool for about 5 minutes. This makes it easier to cut. If you’d like, garnish with chopped fresh parsley for a nice touch and serve warm!
Enjoy your hearty, cheesy, and delicious Crack Breakfast Casserole!
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! If you’re using fresh potatoes, grate them and give them a quick pre-cook in boiling water for about 5 minutes to soften before layering in the casserole. This ensures they cook evenly with the rest of the dish.
How Can I Make This Casserole Ahead of Time?
You can prepare the casserole a day in advance! Simply assemble it up to the baking step, cover with foil, and refrigerate. When you’re ready to bake, just add an extra 10-15 minutes to the baking time if coming from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or bake in the oven at 350°F until warmed through.
Can I Freeze the Casserole?
Yes, you can freeze it! Just be sure to wrap it tightly in plastic wrap followed by foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before baking or reheating.
