Crack Breakfast Casserole is a delicious, hearty dish that’s perfect for starting your day right. It’s loaded with layers of eggs, cheese, sausage, and bread that soak up all the flavors and come together into one satisfying bake. The name might be funny, but this casserole is seriously good and super easy to make.
I love making this casserole when I have guests because it’s a crowd-pleaser. Everyone always asks for the recipe, and I think it’s because it tastes like a warm, comforting hug on a plate. One tip I have is to let it sit for a few minutes after baking—it makes slicing so much easier and lets all those tasty flavors settle.
This dish is my go-to for weekends or holidays when I want something filling without spending a ton of time in the kitchen. I usually serve it with fresh fruit or a simple green salad to keep things fresh. It’s a great way to bring everyone to the table and start the day with smiles all around.
Key Ingredients & Substitutions
Breakfast sausage: This adds a lot of flavor and a bit of spice. You can swap it for ground turkey or chicken for a leaner option or use vegetarian sausage if you prefer meatless.
Eggs: They bind everything together and make the casserole fluffy. For fewer eggs, try adding extra egg whites or a small amount of milk to keep it light.
Cheddar cheese: I love sharp cheddar for a rich taste. If you want a milder flavor, try Monterey Jack or mozzarella. For dairy-free, use a plant-based cheese alternative.
Hash browns: They give texture and soak up the flavors well. Frozen hash browns work best here, but leftover cooked potatoes can be a good substitute.
Sour cream: It keeps the casserole moist and creamy. Greek yogurt is a great swap that adds a slight tang and extra protein.
How Can I Ensure the Casserole Is Cooked Perfectly Through?
Making sure the casserole is cooked all the way without drying out can be tricky. Here are some tips:
- Use a baking dish of the right size (9×13 inches) so the casserole cooks evenly.
- Cover the dish with foil during the first 30 minutes to keep moisture in, then remove it to let the top brown.
- Check for doneness by inserting a toothpick in the center—it should come out clean, not wet.
- Let it rest 10 minutes after baking; this helps it firm up so slices hold their shape nicely.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – to whisk eggs and mix all ingredients smoothly.
- Skillet – for cooking the sausage and browning it well before baking.
- Whisk – helps beat eggs and combine ingredients without lumps.
- Spatula or wooden spoon – great for stirring the mixture gently and scraping the bowl.
- Measuring cups and spoons – to keep your seasonings and ingredients accurate.
Flavor Variations & Add-Ins
- Swap breakfast sausage for diced ham or cooked bacon for a smoky twist.
- Mix in sautéed bell peppers or spinach to add color and a fresh veggie touch.
- Use pepper jack cheese instead of cheddar for a bit of spicy heat.
- Stir in chopped mushrooms for extra earthiness and texture.
How to Make Crack Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 lb breakfast sausage
- 6 large eggs
- 2 cups shredded cheddar cheese
- 2 cups frozen hash browns (thawed)
- 1/2 cup sour cream
- 1/4 cup chopped green onions (plus extra for garnish)
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cooking spray or butter (for greasing the baking dish)
Time You’ll Need:
This recipe takes about 15 minutes to prepare and about 45-55 minutes to bake. Plus, allow yourself 10 minutes to let the casserole rest before cutting and serving. Overall, expect roughly 1 hour and 15 minutes from start to finish.
Step-By-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with cooking spray or butter so your casserole doesn’t stick.
2. Cook the Sausage:
In a skillet over medium heat, cook the breakfast sausage until it’s browned and cooked through. Break it into small pieces with your spatula as it cooks. When done, drain any excess fat and set the sausage aside to cool slightly.
3. Mix the Egg Base:
In a large bowl, whisk together the eggs, sour cream, milk, garlic powder, salt, and black pepper until everything is fully combined and the mixture looks slightly frothy.
4. Combine Ingredients:
Add the thawed hash browns, half of the shredded cheddar cheese, the cooked sausage, and chopped green onions into the egg mixture. Stir gently but thoroughly so all ingredients are evenly mixed.
5. Assemble and Bake:
Pour the whole mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese on top. Place the dish in the oven and bake for 45-55 minutes. You’ll know it’s ready when the casserole is set, has a nice golden brown top, and a toothpick inserted in the middle comes out clean.
6. Rest and Serve:
Once baked, remove the casserole from the oven and let it rest for about 10 minutes. This resting step helps the casserole set, making it easier to cut. When ready, garnish with extra chopped green onions for a fresh, colorful finish.
Enjoy your delicious, cheesy, and satisfying Crack Breakfast Casserole—it’s a perfect dish for gatherings, weekends, or anytime you want a tasty breakfast treat!
Can I Make This Casserole Ahead of Time?
Yes! You can assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, just bake it as directed, adding a few extra minutes if it’s cold from the fridge.
Can I Substitute the Breakfast Sausage?
Absolutely! Feel free to use cooked bacon, ham, or even a vegetarian sausage alternative based on your preference.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes! If using fresh potatoes, peel and shred them, then squeeze out excess moisture before adding. You might want to lightly sauté them first to ensure they cook fully in the casserole.
