In a large skillet over medium-high heat, cook 1 pound of pork sausage and 6 slices of chopped bacon until browned, approximately 8-10 minutes. Use a spatula to break the sausage into small pieces as it cooks. Once the meats are fully cooked and crispy, drain the excess fat and set them aside to cool slightly while you prepare the egg mixture.

In a mixing bowl, combine 8 ounces of softened cream cheese and 1 cup of sour cream, mixing until smooth and creamy. Gradually whisk in 1 cup of whole milk and 6 large eggs, ensuring there are no lumps. Then, add 1 packet of dry ranch seasoning mix, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and salt and pepper to taste. Mix thoroughly until well blended.

Once the egg mixture is ready, gently fold in the cooked meats, 1 package of thawed shredded hash browns, and 1 cup of shredded cheddar cheese. Use a spatula to carefully combine all ingredients, making sure the hash browns are evenly coated with the creamy mixture.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking. Pour the combined mixture into the prepared dish, spreading it out evenly. Top with an additional 1 cup of shredded cheddar cheese for a cheesy, golden finish.

Cover the dish with aluminum foil and place it in the preheated oven. Bake the Crack Breakfast Casserole for about 50-60 minutes. After the initial baking time, remove the foil and continue baking for an additional 8-10 minutes or until the top is golden brown and bubbly.

Remove the casserole from the oven and let it cool for about 5-10 minutes before slicing. Cut into squares and serve warm.