In a large skillet over medium-high heat, cook the pork sausage and bacon until browned, about 8–10 minutes. Crumble sausage as it cooks and drain excess fat.

In a mixing bowl, blend cream cheese and sour cream until smooth. Add whole milk, eggs, ranch seasoning, onion powder, garlic powder, salt, and black pepper. Whisk until creamy.

Fold the cooked meats into the egg mixture. Stir in thawed hash browns and shredded cheddar cheese until well combined.

Preheat oven to 350°F (175°C). Grease a baking dish and pour the mixture in, spreading evenly. Top with additional shredded cheddar cheese.

Cover tightly with aluminum foil and bake for 50–60 minutes. Remove foil and bake for an additional 8–10 minutes until cheese is golden and bubbly.

Let it rest for 5–10 minutes before slicing into squares and serving warm.