Savory sausage, bacon, cheddar, and hash browns baked into a creamy, ranch-infused casserole for breakfast.
# What You'll Need:
→ Meats
01 - 1 pound (450g) pork sausage
02 - 1 pound (450g) bacon, chopped
→ Dairy & Eggs
03 - 4 ounces (113g) cream cheese, softened
04 - ½ cup (120g) sour cream
05 - 1 cup (240ml) whole milk
06 - 8 large eggs
07 - 2 cups (200g) shredded cheddar cheese, divided
→ Vegetables & Starch
08 - 1 (30-ounce/850g) bag frozen shredded hash browns, thawed and drained
→ Seasonings
09 - 1 (1-ounce/28g) packet dry ranch seasoning mix
10 - ½ teaspoon onion powder
11 - ½ teaspoon garlic powder
12 - ½ teaspoon salt
13 - ½ teaspoon freshly ground black pepper
# Steps to Follow:
01 - In a large skillet over medium-high heat, cook the sausage and chopped bacon together until browned and fully cooked. Drain excess fat and set aside.
02 - In a large bowl, blend the softened cream cheese and sour cream until smooth. Add the milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper. Mix until well combined.
03 - Stir the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the egg mixture until evenly incorporated.
04 - Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking dish. Pour the mixture into the dish and spread evenly. Top with the remaining 1 cup shredded cheddar cheese.
05 - Cover the dish with aluminum foil and bake for 50–60 minutes. Remove the foil and bake for an additional 8–10 minutes, or until the cheese is bubbly and golden.
06 - Let the casserole rest for a few minutes before slicing. Serve warm.
