Crack Breakfast Casserole earns its name for one simple reason—it’s absolutely impossible to stop eating. Loaded with crispy bacon, creamy cheese, fluffy eggs, and hearty hash browns, this baked breakfast casserole is rich, comforting, and wildly satisfying. It’s the kind of dish that disappears fast at brunch tables, holiday mornings, and weekend family breakfasts.

What sets this casserole apart is the ultra-creamy base. A combination of cream cheese, sour cream, and eggs creates a soft, custardy texture that melts into the hash browns while baking. Every bite is packed with savory flavor, cheesy goodness, and smoky bacon.

Best of all, this recipe is incredibly easy to prepare and can be made ahead—making mornings stress-free while still serving something unforgettable.

Why This Breakfast Casserole Is So Popular

Crack breakfast casserole combines everything people crave in the morning: protein, cheese, and comfort. Hash browns provide structure, eggs bind everything together, and bacon brings that irresistible salty crunch. Cream cheese adds richness that elevates this dish far beyond a standard egg bake.

It’s a perfect solution for feeding a crowd and works beautifully for meal prep, brunch buffets, and holiday breakfasts when oven space and time matter.

Ingredients

1 bag (30 oz) frozen shredded hash browns, thawed
8 large eggs
1½ cups shredded cheddar cheese
8 oz cream cheese, softened
½ cup sour cream
8 slices bacon, cooked and crumbled
3 green onions, sliced
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk eggs until smooth.
Add softened cream cheese and sour cream, whisking until mostly smooth.
Stir in hash browns, cheddar cheese, bacon, green onions, garlic powder, salt, and pepper.
Pour mixture evenly into the prepared baking dish.
Bake uncovered for 45–50 minutes, until set in the center and lightly golden on top.
Let rest for 10 minutes before slicing and serving.