Can I use only turkey bacon and skip the sausage?

Yes! You can make it entirely with turkey bacon, or substitute the sausage for lean ground turkey seasoned with paprika and garlic.

Can I make this ahead of time?

Absolutely. Assemble everything the night before, refrigerate covered, then bake in the morning.

How can I make this casserole lighter?

Use low-fat dairy, replace sour cream with Greek yogurt, and use less cheese.

Can I freeze it unbaked?

Yes. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking.

Can I add vegetables?

Definitely! Diced peppers, spinach, mushrooms, or onions all add flavor and color.

Crack Breakfast Casserole – Cheesy, Turkey Bacon, and Family-Friendly

Description

This Crack Breakfast Casserole is pork-free and alcohol-free, loaded with crispy turkey bacon, lean beef or chicken sausage, hash browns, cheddar, and a creamy ranch-seasoned egg base. It bakes golden and cheesy for a crowd-pleasing brunch you can prep ahead.

Ingredients

Scale

Base & Proteins

1 (30 oz) bag frozen shredded hash browns, thawed and well drained

1 Tbsp olive oil

1/2 lb turkey bacon, cooked until crisp and chopped

1/2 lb beef or chicken breakfast sausage, cooked and crumbled (drain fat)

Egg & Dairy Mixture

8 large eggs

1 cup milk (or half-and-half for creamier texture)

4 oz cream cheese, very soft (optional, adds richness)

1/2 cup sour cream or plain Greek yogurt

1 (1 oz) packet ranch seasoning (or 3 Tbsp homemade)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp kosher salt (or to taste)

1/4 tsp black pepper

Cheese

2 cups shredded sharp cheddar, divided

Garnish (Optional)

Thinly sliced green onions or chopped parsley

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook turkey bacon in a skillet until crisp; cool and chop. In the same pan, brown the beef or chicken sausage; drain excess fat.

3. In a large bowl, whisk eggs, milk, cream cheese (if using), sour cream or yogurt, ranch seasoning, garlic powder, onion powder, salt, and pepper until smooth.

4. Spread thawed, well-drained hash browns in the baking dish. Drizzle with olive oil and season lightly with salt and pepper.

5. Scatter half the turkey bacon and half the sausage evenly over the potatoes. Sprinkle 1 cup cheddar on top.

6. Pour the egg mixture evenly over everything; gently shake the pan so the liquid settles through the layers.

7. Cover with foil and bake 40–45 minutes, until mostly set in the center.

8. Remove foil, top with remaining 1 cup cheddar and the remaining turkey bacon. Bake uncovered 10–12 minutes more, until cheese is melted and the top is golden.

9. Rest 10 minutes so it sets for clean slices. Garnish with green onions or parsley and serve warm.

Notes

Pork-free by default: uses turkey bacon and beef/chicken sausage. No alcohol used.

Hash browns: thaw fully and squeeze out excess moisture for best texture.

Creaminess: cream cheese is optional but adds a rich, custardy bite; use room temperature so it blends smoothly.

Make-ahead (overnight): assemble through Step 7, cover, refrigerate; bake 5–10 minutes longer from cold.

Add-ins: diced bell peppers, spinach, mushrooms, or jalapeños can be mixed with the meats.

Lighter option: use part-skim cheeses, low-fat yogurt, and lean poultry sausage.

Reheat: 350°F (175°C) for 10–12 minutes to restore crisp edges; avoid microwaving if you want it crispy.

Freeze: cool, slice, and freeze portions up to 2 months. Reheat from frozen at 350°F about 20 minutes.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 2 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 2 g
Protein: 21 g
Cholesterol: 210 mg