Description
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
Units
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.