Crack Breakfast Casserole is a perfect morning meal that brings together fluffy eggs, crispy bacon, melty cheese, and soft bread all baked into one hearty dish. It’s simple but packs a great flavor punch with every bite, making it an instant favorite for any breakfast or brunch.
I love making this casserole when I have a little time on weekends because it’s mostly hands-off once everything is layered in the dish. My favorite trick is to let it sit overnight in the fridge before baking so all the flavors can blend beautifully. Plus, it’s a great way to feed a crowd without spending all morning in the kitchen.
This casserole is so cozy and filling, it feels like a warm hug on a plate. I often serve it with a side of fresh fruit or a light salad to balance out the richness. It’s one of those recipes that brings everyone together because it’s easy, delicious, and always hits the spot no matter the occasion.
Key Ingredients & Substitutions
Breakfast Sausage: This adds a savory, meaty flavor and a bit of texture. If you want a lighter or vegetarian option, try turkey sausage or plant-based sausage crumbles.
Eggs: Eggs are the binder that holds everything together. Use large eggs for best results. For a dairy-free version, you can try a flax or chia egg substitute but the texture may change.
Hashbrowns: Frozen shredded potatoes give that comforting crispy texture. Freshly grated potatoes can work too, just squeeze out extra moisture to avoid sogginess.
Cheddar Cheese: Sharp cheddar melts beautifully here. You can swap with Colby, Monterey Jack, or even a mozzarella blend for a milder taste.
Milk: Whole or 2% milk keeps the casserole creamy. For dairy-free, unsweetened almond or oat milk work well, but stick to unsweetened to avoid flavor changes.
Onions, Garlic & Bell Peppers: These boost flavor. If you want something less sweet, leave out the bell peppers or swap for mushrooms or spinach.
How Do You Get the Casserole Set Perfectly Without Overcooking?
Timing is key to a moist and firm casserole. Here’s what works for me:
- Preheat your oven fully before baking to ensure even cooking from the start.
- Use thawed hashbrowns and cook sausage fully beforehand to avoid excess moisture.
- Mix eggs and milk well for an even custard base—add baking powder if you like it fluffier.
- Bake uncovered to let the top brown nicely, checking with a knife inserted in the center to confirm it comes out clean.
- Letting it cool 5 minutes helps it firm up more before slicing.
If the top browns too fast but the inside isn’t set yet, tent with foil and continue baking until done.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and layering all the ingredients.
- Large skillet – great for browning the sausage and sautéing veggies in one pan.
- Mixing bowl – to whisk eggs, milk, and combine everything easily.
- Whisk or fork – helps you beat the eggs and mix the batter smoothly.
- Spatula or wooden spoon – for stirring sausage and scraping the bowl clean.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or ham for a different smoky flavor that’s just as tasty.
- Add chopped spinach or kale to boost the veggie content and add a fresh color contrast.
- Mix in diced jalapeños or a pinch of chili flakes for a spicy kick you’ll enjoy on chilly mornings.
- Use pepper jack or mozzarella cheese instead of cheddar for a milder or creamier melt.
Crack Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 pound breakfast sausage (bulk or removed from casing)
- 6 large eggs
- 1 cup milk (whole or 2%)
- 4 cups frozen hashbrowns (shredded potatoes), thawed
- 2 cups shredded cheddar cheese
- 1/2 cup diced onions
- 1/2 cup diced green bell peppers (optional)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon baking powder (optional, for fluffier texture)
For Garnish:
- 1 tablespoon chopped fresh parsley
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus 45-50 minutes to bake. Allow an extra 5 minutes to cool before serving, making it an easy and rewarding breakfast or brunch option that fits nicely into your morning schedule.
Step-by-Step Instructions:
1. Prepare the 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 and Vegetables:
In a large skillet over medium heat, cook the breakfast sausage until it’s browned and fully cooked, breaking it into small pieces as it cooks. Remove the sausage and drain any excess fat if needed. In the same skillet, sauté the diced onions, bell peppers (if using), and minced garlic until soft—about 3-4 minutes—then remove from heat.
3. Mix the Egg Base:
In a large bowl, whisk together the eggs, milk, baking powder (if you’re using it), and a pinch of salt and pepper until smooth.
4. Combine Ingredients:
Add the thawed hashbrowns, cooked sausage, sautéed vegetables, and 1½ cups of shredded cheddar cheese into the egg mixture. Stir well to combine everything evenly.
5. Assemble and Bake:
Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup cheddar cheese over the top. Bake uncovered for 45-50 minutes, or until the casserole is set and the top is golden brown. You can test doneness by inserting a knife in the center; it should come out clean.
6. Rest and Serve:
Let the casserole cool for about 5 minutes to set up. Sprinkle with chopped fresh parsley for a pop of color and freshness. Serve warm and enjoy your hearty breakfast!
Can I Use Frozen Sausage Instead of Fresh?
Yes! Just make sure to thaw the sausage completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Cook thoroughly before adding to the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to step 6, cover it tightly, and refrigerate overnight. When ready, bake it in the preheated oven, adding an extra 5-10 minutes to the baking time if chilled.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute Hashbrowns With Something Else?
You can use diced or shredded fresh potatoes, but be sure to squeeze out excess moisture to avoid sogginess. Alternatively, cooked sweet potatoes or diced cooked potatoes work well too.
