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Mountain Man Crock Pot Breakfast

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Mountain Man Crock Pot Breakfast is a hearty and easy-to-make dish that’s perfect for feeding a hungry crowd. Layers of hash browns, eggs, sausage, and cheese come together in your slow cooker to create a delicious breakfast or brunch option that requires minimal effort.

Ingredients

Scale
  • 1 bag (32 oz or 900 g) frozen hash browns
  • 1 lb (450 g) breakfast sausage, cooked and crumbled
  • 1/2 cup (75 g) diced onion
  • 1/2 cup (75 g) diced bell peppers (optional)
  • 12 large eggs
  • 1 cup (240 ml) whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 cups (200 g) shredded cheddar cheese
  • 1/2 cup (50 g) shredded Monterey Jack cheese (optional)

Instructions

  • Cook the Sausage:
    • In a skillet over medium heat, cook the breakfast sausage until browned. Add the diced onions and bell peppers (if using) and sauté until softened. Drain any excess grease.
  • Layer the Ingredients in the Crock Pot:
    • Lightly grease the inside of a 6-quart slow cooker. Spread half of the hash browns on the bottom.
    • Layer half of the cooked sausage mixture, followed by half of the shredded cheese. Repeat with the remaining hash browns, sausage, and cheese.
  • Prepare the Egg Mixture:
    • In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Pour the egg mixture evenly over the layers in the slow cooker.
  • Cook:
    • Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the eggs are fully set and the edges are slightly golden.
  • Serve:
    • Turn off the slow cooker and let the dish cool slightly before serving. Garnish with additional cheese, green onions, or fresh parsley if desired.

Notes

  • For added spice, use hot breakfast sausage or add diced jalapeños to the layers.
  • Substitute sausage with cooked bacon or a plant-based meat alternative for variety.
  • Leftovers can be refrigerated for up to 4 days and reheated in the microwave or oven.