Crack Breakfast Casserole Recipes

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CRACK BREAKFAST POTATO CASSEROLE



Crack Breakfast Potato Casserole image

Crack Breakfast Potato Casserole is irresistible. It's an easy breakfast casserole that brings massive comfort to your day. Bonus: assembled it the night before for extra snooze time.

Provided by Chew Out Loud

Categories     Breakfast

Time 1h5m

Number Of Ingredients 10

1 cup cooked/crumbled breakfast sausage
10 slices thick-cut bacon (cooked/crumbled)
40 oz approx. frozen/refrigerated hash brown potatoes
32 oz. regular sour cream
2 cups sharp cheddar cheese (shredded)
6 TB ranch seasoning
1 red bell pepper (seeded and chopped)
1 tsp table salt
1/2 tsp freshly ground black pepper
Optional: chopped chives or parsley for garnish

Steps:

  • Preheat oven to 400F with rack on lower middle position. Set aside 1/4 cup bacon for topping.
  • In a large bowl, stir together all ingredients until fully combined well. Transfer to a 9x13 baking pan. Sprinkle reserved 1/4 cup bacon evenly on top. If baking right away, bake for 45-60 minutes uncovered, until top is golden. Otherwise, cover tightly and chill overnight; you'll need to add bake time if the casserole is cold.
  • If desired, garnish with chives or parsley. Serve while hot.

Nutrition Facts : Calories 424 kcal, Sugar 55.7 g, Sodium 343.1 mg, Fat 16.4 g, SaturatedFat 8.3 g, TransFat 0.1 g, Carbohydrate 62.5 g, Fiber 0.2 g, Protein 8.3 g, Cholesterol 38.2 mg, ServingSize 1 serving

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE



Copycat Cracker Barrel Hash Brown Casserole image

Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!

Provided by lutzflcat

Categories     Potato Casseroles

Time 1h5m

Yield 10

Number Of Ingredients 12

cooking spray
1 (30 ounce) package frozen shredded hash browns, thawed
2 ½ cups shredded Colby cheese, divided
1 (10.5 ounce) can cream of chicken soup
8 ounces sour cream
⅔ cup finely chopped onion
¼ cup unsalted butter, melted
1 large egg, beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
chopped parsley for garnish (optional)

Steps:

  • Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
  • Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
  • Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
  • Garnish with chopped parsley and serve hot.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 20.5 g, Cholesterol 75.8 mg, Fat 23 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 14.3 g, Sodium 592.8 mg

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