Begin by heating a skillet over medium-high heat. Add the pork sausage and bacon, cooking until browned and crispy, about 7-10 minutes. Drain excess fat.

In a mixing bowl, combine the cream cheese and sour cream, beating until smooth. Blend in the milk and eggs, then add dry ranch seasoning, onion powder, garlic powder, salt, and pepper.

Gently fold in the cooked sausage and bacon, followed by the thawed hash browns and one cup of shredded cheddar cheese until evenly mixed.

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and transfer the mixture into it, spreading evenly. Top with remaining cheddar cheese.

Bake for 50-60 minutes, covered with foil. Remove foil and bake for an additional 8-10 minutes until cheese is golden and bubbly.

Let the casserole rest for a few minutes before slicing into servings and enjoying warm.