If you’ve ever wanted a breakfast that’s hearty, cheesy, and packed with flavor — the kind that makes everyone rush to the table — then you need to try this Crack Breakfast Casserole. It’s the ultimate combination of eggs, cheese, bacon, and hash browns baked together into one golden, bubbly dish. Perfect for lazy weekends, holidays, or make-ahead breakfasts for busy mornings.
The “crack” in its name comes from the irresistible flavor combo of creamy eggs, crispy bacon, and melty cheddar cheese — truly addictive in the best way. With minimal prep and simple ingredients, this casserole is ideal for beginners and seasoned cooks alike.
Whether you’re planning breakfast for two, preparing a freezer-friendly breakfast, or feeding a crowd at brunch, this dish checks all the boxes. It’s hearty, comforting, and easy to customize — a guaranteed hit every time.
Table of Contents
Why You’ll Love Crack Breakfast Casserole
There’s no shortage of breakfast casseroles out there, but this one stands out for a few reasons:
- Perfect for Any Occasion: From holiday mornings to weekday meal prep, it fits every table.
- Easy to Customize: Add veggies, sausage, or switch up the cheese for endless variety.
- Make-Ahead Friendly: Prepare the night before, refrigerate overnight, and bake fresh in the morning.
- Crowd-Pleasing Flavor: Bacon, cheese, and eggs — what’s not to love?
- Hearty & Satisfying: One slice keeps you full for hours.
If you love breakfast casseroles like this, you’ll also learn more about Cottage Cheese Egg Muffins for another protein-rich, prep-ahead breakfast option.
Ingredients
Base Ingredients
- 8 large eggs
- 1 cup milk (whole or 2%)
- ½ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Filling
- 3 cups frozen hash browns, thawed
- 8 slices cooked bacon, chopped
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup green onions, chopped (plus extra for topping)
Optional Add-ins
- ½ cup diced bell peppers
- ½ cup cooked sausage or ham
- 1 jalapeño, chopped (for spice)
- Fresh herbs like parsley or chives for garnish
Everything comes together in one bowl and one pan — which means easy prep and even easier cleanup.
Step-by-Step Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. - Prepare the Filling
In a large bowl, mix together the thawed hash browns, chopped bacon, cheddar cheese, mozzarella, and green onions. Spread this mixture evenly into your prepared baking dish. - Make the Egg Mixture
In another bowl, whisk together eggs, milk, sour cream, salt, pepper, garlic powder, and onion powder until smooth and combined. - Combine and Bake
Pour the egg mixture evenly over the hash brown and cheese mixture. Gently stir or press down so that everything is coated and evenly distributed. - Bake Until Golden
Bake uncovered for 40–45 minutes, or until the eggs are set and the top is golden brown. The center should no longer jiggle when gently shaken. - Cool and Serve
Allow to cool for about 5–10 minutes before slicing. Garnish with chopped green onions or herbs for color and freshness.
Don’t miss our Chicken Cobbler Dinner Casserole if you love comforting casseroles for any meal of the day.
How to Serve Crack Breakfast Casserole
This casserole is as versatile as it is delicious. You can serve it hot, warm, or even at room temperature, making it perfect for gatherings or meal prep.
Classic Breakfast:
Serve it warm from the oven with a side of fruit salad, biscuits, or toast. It’s a complete breakfast on its own but pairs beautifully with fresh orange juice or coffee.
Brunch Buffet:
Cut into squares and serve on a platter alongside muffins, bacon, and pancakes. The casserole stays warm for up to an hour when covered lightly with foil.
For Two:
You can halve the recipe and bake it in an 8×8-inch dish — perfect for a cozy weekend breakfast or a simple meal for two.
Add a Sauce or Topping:
Drizzle with hot sauce, salsa, or hollandaise for an elevated brunch touch.
Meal Prep Option:
Slice into individual portions and store them for grab-and-go breakfasts all week long.
This casserole is the definition of comfort — soft, cheesy, and perfectly savory in every bite.
How to Store Crack Breakfast Casserole
Refrigerate:
Store leftovers in an airtight container for up to 4 days. Reheat individual slices in the microwave for 30–45 seconds or in the oven at 325°F for 10 minutes.
Freeze:
You can freeze the entire baked casserole or individual portions. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months.
Reheat from Frozen:
Thaw overnight in the fridge before reheating, or bake from frozen at 350°F for 25–30 minutes, covered with foil to prevent over-browning.
Make-Ahead Option:
Assemble the casserole the night before (without baking), cover tightly, and refrigerate overnight. In the morning, bake fresh and serve warm.
Storage Tip:
For best results, let the casserole cool completely before freezing to maintain the texture.
Check out Sweet Potato Casserole with Pecan for another dish that stores and reheats beautifully, just like this one.
Tips to Make Crack Breakfast Casserole
- Use Pre-Cooked Bacon: Save time by using pre-cooked or leftover bacon.
- Don’t Skip Sour Cream: It adds richness and keeps the eggs creamy.
- Mix Cheeses: Cheddar gives sharpness, while mozzarella adds meltiness.
- Add Crunch: Top with crushed Ritz crackers or breadcrumbs before baking for a crispy finish.
- Prevent Overbaking: Remove from oven when the center is just set — it continues to firm up as it cools.
- Customize It: Swap bacon for sausage, ham, or even turkey bacon for a lighter option.
- Use Fresh or Frozen Hash Browns: Just be sure to thaw frozen ones before using.
- Reheat with Care: Cover with foil to keep moisture and avoid drying out the eggs.
This recipe is practically foolproof. It’s flexible, forgiving, and always turns out crowd-pleasingly delicious.
Variations of Crack Breakfast Casserole
- Cheese Lover’s Casserole: Add extra mozzarella, Swiss, or Monterey Jack for a gooier texture.
- Veggie-Packed: Include sautéed spinach, mushrooms, or diced peppers for added nutrients.
- Spicy Southwest Style: Mix in diced green chiles, pepper jack cheese, and top with salsa.
- Rice Breakfast Casserole: Replace hash browns with cooked rice for a heartier twist.
- Mini Casseroles: Divide the mixture into muffin tins for individual servings.
- Healthy Option: Use egg whites, turkey bacon, and reduced-fat cheese.
- Brunch Deluxe: Add diced ham, caramelized onions, and a sprinkle of paprika for color.
Whether you love a cheesy, meaty breakfast or a lighter veggie-packed version, this casserole adapts beautifully.
FAQs
Q1: Can I prepare Crack Breakfast Casserole the night before?
Yes! Assemble the casserole, cover, and refrigerate overnight. Bake in the morning for a stress-free breakfast.
Q2: Can I make this casserole without hash browns?
Absolutely. Substitute with cooked rice, bread cubes, or diced potatoes.
Q3: How do I know when it’s done baking?
The center should be set and no longer jiggle when shaken. A knife inserted in the center should come out clean.
Q4: Can I freeze this casserole?
Yes, it freezes beautifully for up to 2 months. Thaw overnight before reheating.
Q5: What cheese works best?
Sharp cheddar is classic, but a blend of cheddar and mozzarella offers the best melt and flavor.
Final Thoughts
This Crack Breakfast Casserole is comfort food at its best — warm, hearty, and brimming with cheesy, bacon-filled flavor. It’s the kind of recipe that makes mornings easier and gatherings tastier.
Whether you serve it on a holiday, meal prep it for the week, or bake it for a cozy weekend breakfast for two, it’s sure to be a repeat favorite.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Crack Breakfast Casserole
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Crack Breakfast Casserole is a cheesy, bacon-studded egg bake with hash browns, sour cream, and two cheeses. It’s make-ahead friendly, freezer-friendly, and perfect for holidays, brunch, or fast weekday breakfasts.
Ingredients
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups frozen shredded hash browns, thawed and patted dry
- 8 slices bacon, cooked crisp and chopped
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced green onions, plus more for garnish
- Optional add-ins (choose any):
- 1/2 cup diced bell peppers (red or green)
- 1/2 cup cooked breakfast sausage or ham
- 1 jalapeño, finely chopped (for heat)
- 2 tablespoons chopped parsley or chives (for garnish)
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk together eggs, milk, sour cream, salt, pepper, garlic powder, and onion powder until smooth.
3. In the prepared dish, combine thawed hash browns, chopped bacon, cheddar, mozzarella, and green onions. Spread evenly.
4. Pour the egg mixture evenly over the potato-cheese mixture. Gently stir or press to ensure everything is coated.
5. Bake uncovered for 40–45 minutes, until the center is set and the top is golden. A knife inserted near the center should come out clean.
6. Cool 5–10 minutes. Garnish with extra green onions or herbs. Slice and serve warm.
Notes
Make-ahead: Assemble (unbaked), cover, and refrigerate overnight; bake in the morning.
Freezer-friendly: Bake, cool completely, wrap well, and freeze up to 2 months. Thaw overnight, reheat covered at 325°F.
Variations: Swap bacon for sausage or ham; add sautéed mushrooms, spinach, or peppers; use pepper jack or Swiss.
For two: Halve the recipe and bake in an 8×8-inch dish (check 30–35 minutes).
Storage: Refrigerate slices up to 4 days; reheat covered to keep eggs moist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 casserole)
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 220mg