In a large skillet over medium heat, cook the pork sausage and bacon for about 8-10 minutes until they are browned and crispy. Use a spatula to break the sausage into smaller pieces as it cooks. Once fully cooked, drain any excess fat and set the meat aside to cool slightly.

In a mixing bowl, combine the softened cream cheese and sour cream, blending them until smooth and creamy. Gradually mix in the whole milk and eggs, ensuring a consistent texture. To boost the flavors, add the ranch seasoning, onion powder, garlic powder, salt, and pepper, stirring until fully incorporated.

Fold in the cooked sausage and bacon. Carefully add the thawed hash browns and one cup of shredded cheddar cheese, mixing until everything is thoroughly combined.

Preheat your oven to 350°F (175°C) while you grease a 9×13-inch baking dish with cooking spray or butter. Pour the casserole mixture into the dish, spreading it evenly.

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 has begun to firm up.

After 50-60 minutes, carefully remove the foil from the baking dish and return it to the oven. Bake uncovered for an additional 8-10 minutes until the cheese is golden brown and bubbly.

Once out of the oven, let the casserole stand for 10-15 minutes before slicing. This resting period allows the flavors to meld and ensures that each piece holds its shape nicely when served.