In a large skillet over medium-high heat, add the pork sausage and bacon. Cook for about 5–7 minutes, until both are browned and crispy. Stir occasionally to ensure even cooking, then drain the excess fat into a bowl, leaving just a tablespoon in the skillet.

In a mixing bowl, combine the softened cream cheese and sour cream. Blend until smooth and creamy, ensuring there are no lumps remaining.

Add the whole milk, large eggs, dry ranch seasoning, onion powder, garlic powder, salt, and black pepper to the mixture. Blend thoroughly until well combined.

Fold in the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese into the creamy mixture.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Pour the mixture into the prepared baking dish, spreading it evenly. Top with the remaining shredded cheddar cheese. Cover with aluminum foil and bake for 50–60 minutes.

Remove the foil and bake for an additional 8–10 minutes until the cheese is bubbly and golden brown.

Let it rest for about 10 minutes before slicing. Cut into squares and serve warm.