In a large skillet over medium-high heat, brown the pork sausage and chopped bacon until cooked through and crispy, about 8–10 minutes. Drain the excess fat.

In a separate bowl, combine the softened cream cheese and sour cream, whisking until smooth. Add the whole milk, large eggs, dry ranch seasoning mix, onion powder, garlic powder, and a dash of salt and pepper. Mix until all ingredients are thoroughly incorporated.

Gently fold the cooked meats into the egg mixture, then add the thawed and drained shredded hash browns and 1 cup of shredded cheddar cheese. Stir until everything is well combined.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish, then pour the combined mixture into the dish. Spread it evenly and top with remaining shredded cheddar cheese.

Cover the dish with foil and bake for 50–60 minutes until set. Remove foil for the last 8–10 minutes to allow the cheese to brown.

Let it rest for about 5–10 minutes before slicing. Serve warm.