In a large skillet over medium-high heat, add the pork sausage and bacon. Cook them for about 8-10 minutes until they are browned and crispy, stirring occasionally. Once fully cooked, drain any excess fat by transferring them to a paper towel-lined plate and set aside to cool slightly.

In a mixing bowl, combine the softened cream cheese and sour cream, blending until smooth and creamy. Next, pour in the milk and crack in the eggs. Then add the dry ranch seasoning, onion powder, garlic powder, salt, and pepper. Whisk everything together until the mixture is well combined and silky.

In the same bowl with the egg mixture, fold in the cooked sausage, bacon, and thawed hash browns. Gently stir in one cup of the shredded cheddar cheese, ensuring all ingredients are evenly distributed throughout the mixture.

Preheat your oven to 350°F (175°C). While the oven heats up, take a greased 9x13-inch baking dish and set it aside, ready for the casserole.

Pour the combined mixture into your prepped baking dish, spreading it out evenly. Top with the remaining shredded cheddar cheese and cover the dish with aluminum foil. Bake for 50-60 minutes, then remove the foil and bake for an additional 8-10 minutes until the cheese is melted, bubbly, and golden.

Once baked to perfection, remove the casserole from the oven and let it cool for about 5-10 minutes. This resting time allows the dish to set. Slice into squares and serve warm.