Crack Breakfast Casserole: The Pressure Cooker Way
Crack breakfast casserole is packed with layers of shredded potatoes, crispy bacon, sausage, and cream cheese, topped with a layer of crispy cheddar.
Equipment
- 1 Baking dish 9x13 inch
- 1 Skillet for cooking bacon and sausage
- 1 Hand mixer for cream cheese mixture
Ingredients
Main ingredients
- 1 pound pork sausage
- 1 pound bacon chopped
- 4 ounces cream cheese room temperature
- ½ cup sour cream
- 1 cup whole milk
- 8 large eggs
- 1 package dry ranch seasoning mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bag (30-ounce) frozen hashbrowns thawed and drained of excess water
- 2 cups shredded cheddar cheese divided
Instructions
Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare a 9x13x2 inch baking dish by spraying it with cooking spray.
- Heat a skillet over medium-high heat, and cook 1 pound pork sausage and 1 pound bacon, together until they are fully cooked and no longer pink. Drain the excess fat from the meat and set aside.
- In a large bowl, using a hand mixer, mix the 4 ounces cream cheese, and ½ cup sour cream. When the cream cheese mixture is smooth add 1 cup whole milk, 8 large eggs, 1 package dry ranch seasoning mix, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper.
- Add the cooked meat, 1 (30-ounce) bag frozen hashbrowns, and 1 cup of cheddar cheese to the cream cheese and egg mixture and stir to combine.
- Pour the casserole mixture into the prepared baking dish, top with the remaining 1 cup of cheddar cheese, cover with foil, and bake for 50-60 minutes.
- Uncover the dish and bake for an additional 8-10 minutes, until the cheese on top is bubbly and beginning to brown.
- Remove the dish from the oven, let it rest for a few minutes, and serve!
Notes
Serve hot and enjoy with your favorite breakfast condiments.
