Begin by browning 1 pound of ground beef and 8 slices of chopped bacon in a large skillet over medium heat for about 8–10 minutes. Stir occasionally until everything is nicely cooked through and browned. Drain any excess grease.

In a mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of sour cream, and 1 cup of whole milk. Using a hand mixer, blend these ingredients until smooth and velvety—around 2–3 minutes. Incorporate 2 tablespoons of dry ranch seasoning mix, 1 teaspoon each of onion powder and garlic powder, along with salt and pepper to taste.

In a separate bowl, crack and beat 6 large eggs until light and frothy. Slowly pour the beaten eggs into the creamy mixture, stirring constantly. Add 1 cup of shredded cheddar cheese into the mixture.

In a greased 9x13 inch baking dish, evenly spread 1 package of thawed shredded hash browns as the base layer. Press down gently. Top the hash browns with half of your cooked meats.

Pour the luscious egg mixture evenly over the layered hash browns and meats. Sprinkle the remaining cooked meats and an additional cup of shredded cheddar cheese on top. Bake at 350°F (175°C) for 45–55 minutes, or until the top is golden brown.

Once done, remove the casserole from the oven, allowing it to cool for 10–15 minutes before slicing.