In a large skillet over medium-high heat, cook the sausage and chopped bacon until browned and fully cooked. Drain the fat and set aside.
In a large mixing bowl, beat together the cream cheese and sour cream until smooth. Add milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and pepper. Mix well.
Stir in the cooked meats, thawed hash browns, and 1 cup of shredded cheddar cheese until evenly mixed.
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and pour in the mixture, spreading it evenly.
Sprinkle the remaining 1 cup of cheddar cheese over the top.
Cover with foil and bake for 50–60 minutes. Remove the foil and bake an additional 8–10 minutes, or until golden and bubbly.
Let the casserole rest for 5–10 minutes before slicing. Serve warm.
