In a large skillet over medium-high heat, crumble and brown the pork sausage along with the bacon for about 8–10 minutes, stirring frequently until they're crispy and golden. Once cooked, drain the excess fat and set the meat mixture aside to cool slightly.

In a mixing bowl, blend the softened cream cheese and sour cream using an electric mixer or whisk until smooth and creamy, about 2–3 minutes. Gradually mix in the whole milk, eggs, dry ranch seasoning, onion powder, garlic powder, salt, and black pepper.

Gently fold the cooked sausage and bacon into the egg mixture, ensuring they are evenly distributed. Add the thawed and drained hash browns along with 1 cup of shredded cheddar cheese. Stir until fully coated.

Preheat your oven to 350°F (175°C) while you grease a 9x13-inch baking dish. Carefully pour the breakfast mixture into the prepared dish, ensuring it's evenly spread out. Top with the remaining cheddar cheese.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 50–60 minutes, or until the casserole is set and the edges are slightly golden. After the initial bake, remove the foil and bake for an additional 8–10 minutes.

Allow the Crack Breakfast Casserole to rest for about 5 minutes before slicing. This resting time helps it hold its shape when served.