In a large skillet over medium-high heat, add the pork sausage and diced bacon. Cook until both are browned and crispy, about 5–7 minutes, stirring occasionally.

Drain any excess fat, then set the cooked meats aside on a paper towel-lined plate to absorb any remaining grease.

In a mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer to blend until smooth and creamy, about 1–2 minutes.

Gradually add whole milk, large eggs, dry ranch seasoning, onion powder, garlic powder, salt, and black pepper, mixing well until fully incorporated.

Fold the cooked meats into the egg mixture, then gently stir in the thawed and drained hash browns and 1 cup of shredded cheddar cheese.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. Pour the mixture into the dish, spreading it evenly, and top with remaining cheese.

Cover the dish with aluminum foil and bake for 50–60 minutes. Then remove the foil and continue baking for an additional 8–10 minutes.

Once baked, remove from the oven and let it rest for 5–10 minutes before cutting into portions and serving warm.