Cheesy Bacon Ranch Breakfast Casserole

5 stars from 1 review

Cheese, sausage and ranch; 3 flavors come together in a stellar hash brown crust breakfast casserole. Perfect Christmas breakfast idea!!

Author: Donna Elick

Servings: people

Prep Time10

Cook Time50

Total Time1

Ingredients

Hash Brown Crust

20 ounces refrigerated hash browns
2 tablespoons ranch seasoning mix
1/4 cup cooked bacon diced (about 4 strips), or bacon bits
2 large eggs beaten
1 cup shredded parmesan cheese

Sausage Egg Filling

18 large eggs
1 teaspoon kosher salt
1/2 teaspoon black pepper fresh ground
1 1/2 cups 2% milk
20 pre-cooked breakfast sausage links cut into bite size pieces
2 cups shredded cheddar cheese or your favorite, divided

Instructions

Preheat oven to 450°F.
Grease one 9x13 baking dish (or two 6x9 dishes) with butter or non-stick cooking spray. Set aside.
To a large mixing bowl, add hash brown crust ingredients, and mix to combine. Pour into baking pan and gently press mixture onto the bottom and up the sides to create a crust.
Place in the oven and bake for 15-18 minutes, or until the edges of the crust start to brown. *The longer it bakes, the crispier your crust will be.
Meanwhile, in the large mixing bowl used for the crust, prepare the filling.
Add eggs to the bowl and whisk until well beaten. Add milk, salt and pepper, and whisk to combine. Stir in sausage pieces and 1 cup shredded cheese.
Place casserole in oven to bake for 30 minutes, then sprinkle remaining 1 cup cheese over the top. Bake an additional 15-20 minutes, until eggs are set (no longer wiggly).
Remove from oven, serve while warm, and enjoy!

Notes

This breakfast casserole can be fully prepared and baked ahead. Store in the refrigerator, and reheat and serve within 5 days.

Alternatively, you can prepare and bake just the hash brown crust ahead. Cover the dish well with plastic wrap, and use within 24 hours to prevent it from becoming too soggy.

Nutrition