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crack breakfast casserole recipe

Crack Breakfast Casserole Recipe

Your new favorite breakfast casserole is the ultimate make-ahead dish, offering a savory, comforting, and incredibly satisfying start to any day. Its effortless preparation and incredible flavor make it an indispensable addition to your recipe repertoire, perfect for busy mornings or leisurely weekend brunches.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage pork or turkey recommended
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 8 ounces shredded cheddar cheese
  • 8 ounces shredded Monterey Jack cheese
  • 1 (8 ounce) package cream cheese softened
  • 6 large eggs
  • 1 ½ cups milk whole milk or 2% recommended
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh chives or parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Medium Bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
  2. In a large skillet over medium heat, cook the breakfast sausage until it is browned and crumbled. Drain off any excess grease. Add the chopped onion and bell peppers to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
    1 pound breakfast sausage, 1 large onion, 1 red bell pepper, 1 green bell pepper
  3. Spread the cooked sausage and vegetable mixture evenly in the bottom of the prepared baking dish. Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the sausage mixture.
    8 ounces shredded cheddar cheese, 8 ounces shredded Monterey Jack cheese
  4. In a medium bowl, whisk together the softened cream cheese, eggs, milk, salt, and pepper until smooth and well combined.
    1 (8 ounce) package cream cheese, 6 large eggs, 1 ½ cups milk, ½ teaspoon salt, ¼ teaspoon black pepper
  5. Gently pour the egg mixture evenly over the sausage and cheese layer in the baking dish. Ensure it fills in all the spaces. Sprinkle the remaining cheddar and Monterey Jack cheeses on top of the egg mixture.
    8 ounces shredded cheddar cheese, 8 ounces shredded Monterey Jack cheese
  6. Cover the baking dish loosely with aluminum foil. Bake for 30 minutes.
  7. Remove the foil and continue baking for another 15-20 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
  8. Let the crack breakfast casserole rest for about 5-10 minutes before slicing and serving. Garnish with fresh chives or parsley, if desired.
    ¼ cup fresh chives or parsley

Notes

This casserole can be prepped the night before.
Store leftovers covered in the refrigerator for up to 3-4 days.
Reheat individual servings in the microwave or larger portions in the oven.