Cracked Out Hash Brown Breakfast Casserole is the ultimate morning indulgence, loaded with creamy eggs, sharp cheddar, crispy bacon, and ranch-seasoned hash browns baked into golden perfection.
Perfect for holiday brunches, weekend breakfasts, or make-ahead meal prep, this cheesy, savory casserole delivers comfort and convenience in every bite.
The Flavor Players in This Cracked Out Hash Brown Breakfast Casserole
Frozen shredded hash browns – These are the hearty base, offering a satisfying, crispy edge once baked and carrying all the savory flavors throughout the dish.
Bacon – Fried to a crisp, the smoky, salty richness infuses every bite with bold flavor and irresistible texture.
Cheddar cheese – Melted into gooey pockets, cheddar brings a sharp tang that perfectly complements the creamy, rich base.
Eggs – Whisked into a silky mixture, eggs bind everything together and give the casserole its classic custardy texture.
Milk – It softens the egg mixture and adds moisture, ensuring the casserole stays tender and creamy.
Ranch dressing mix – This unexpected addition packs a punch of herby, tangy depth that elevates the entire dish.
Let’s Get Cooking: How to Make This Breakfast Favorite
Start by browning bacon in a large skillet until it’s perfectly crisp, then remove and chop it while reserving some of that flavorful bacon fat.
Next, sauté the thawed hash browns in the same skillet until lightly golden, then spread them into a greased 9×13-inch baking dish.
Sprinkle the cooked bacon and cheddar cheese evenly over the potatoes. In a separate bowl, whisk together eggs, milk, and ranch dressing mix until smooth and pour this creamy blend over the casserole.
Pop the dish into the oven at 350ºF and bake uncovered for about an hour—until the center is set and the top turns beautifully golden.
Tips, Tricks & Tasty Twists
For an even deeper flavor, try using sharp white cheddar or adding a pinch of smoked paprika to the egg mixture. This casserole is endlessly customizable—swap in turkey bacon or a spicy breakfast sausage for a different twist. If you like a little heat, toss in diced jalapeños or a few dashes of hot sauce into the eggs. Prepping for guests? Assemble the night before and bake fresh in the morning for a stress-free start to your day.
Store It Like a Pro: Keeping Your Casserole Fresh
To refrigerate, cover the unbaked or baked casserole tightly and store for up to 2 days. For freezing, let the baked dish cool completely before wrapping and freezing. When ready to serve, thaw overnight in the fridge, then reheat covered in a 350ºF oven for 30 to 40 minutes, until warmed through. If baking from a chilled, uncooked state, add an extra 10–15 minutes to ensure even cooking.
Cheesy Bacon Ranch Hash Brown Casserole
Ingredients
- 2 cups milk
- 2 pounds bacon
- 1 1-ounce packet ranch dressing mix
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 30 to 32-ounce package frozen shredded hash browns, thawed
Instructions
- Preheat the oven to 350ºF and lightly coat a 9×13-inch baking dish with non-stick cooking spray.
- In a 12-inch non-stick skillet, cook the bacon until it reaches a crisp texture; then remove and chop it, retaining a portion of the rendered fat in the skillet.
- Add the thawed hash browns to the skillet and sauté until they are lightly browned. Transfer the browned potatoes into the prepared baking dish, then sprinkle evenly with the chopped bacon and shredded cheddar cheese.
- In a mixing bowl, combine the eggs, milk, and ranch dressing mix, whisking until fully blended. Pour this egg mixture over the contents in the baking dish.
- If preparing ahead, cover the dish and refrigerate at this stage.
- Bake the casserole uncovered for 60 to 70 minutes, or until the center is set and the top is golden.