Prep Time: 15 minutes | Cook Time: 6-8 hours | Total Time: 6-8 hours 15 minutes | Serves: 4
Key Takeaways:
- Set it before bed and wake up to a hot, hearty breakfast
- Perfect for camping trips or busy mornings
- Customize with your favorite meats and cheeses
- Makes enough to feed a hungry family of four
Wake Up to the Ultimate Hearty Breakfast (No Morning Cooking Required!)
Ever struggle to feed your hungry family a filling breakfast on busy mornings? Or wish you could enjoy a hot meal while camping without the hassle?
This Mountain Man Crock Pot Breakfast solves these problems with minimal effort. Simply load your slow cooker before bed, and wake up to a hearty, home-cooked meal that will keep everyone full until lunch.
This traditional recipe combines frozen hash browns, eggs, savory breakfast meat, and cheese into a hearty meal that cooks while you sleep. No morning cooking required!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Protein | 22g |
| Carbohydrates | 32g |
| Fat | 30g |
| Fiber | 3g |
| Sodium | 890mg |
| Sugars | 2g |
What You’ll Need
Ingredients
| Ingredient | Amount |
|---|---|
| Frozen hash browns | 1 pound (½ of a 32oz bag) |
| Breakfast sausage | 1 pound |
| Eggs | 8 large |
| Cheddar cheese, shredded | 2 cups |
| Green bell pepper | 1 medium, diced |
| Onion | 1 medium, diced |
| Milk | ½ cup |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | ½ teaspoon |
| Cooking spray | For greasing |
Kitchen Tools
| Tool | Purpose |
|---|---|
| 6-quart slow cooker | Main cooking vessel |
| Large skillet | For browning sausage |
| Mixing bowl | For egg mixture |
| Whisk | For beating eggs |
| Measuring cups | For accurate portions |
| Measuring spoons | For spices |
| Cutting board | For vegetable prep |
| Sharp knife | For chopping vegetables |
| Cheese grater | If using block cheese |
Possible Substitutions
- Meat options: Bacon, ham, or ground turkey instead of sausage
- Cheese varieties: Pepper jack, Colby, or Mexican blend instead of cheddar
- Potato alternatives: O’Brien potatoes (with peppers and onions) to save prep time
- Vegetarian option: Plant-based sausage or extra vegetables
- Egg substitutes: Liquid egg product (use 2 cups)
Step-by-Step Instructions
Preparation (Evening Before)
- Gather all ingredients and tools:
- Take out your 6-quart slow cooker and place it on a heat-safe surface
- Remove the frozen hash browns from the freezer (you’ll need half of a 32oz bag)
- Check that you have all ingredients measured and ready
- Ensure your kitchen is set up with enough counter space
- Spray your slow cooker:
- Shake the can of cooking spray well
- Hold can 6-8 inches away from the slow cooker insert
- Spray an even layer covering the bottom and about 1 inch up the sides
- Make sure to cover all surfaces to prevent sticking
- Brown the sausage:
- Place your large skillet on the stovetop
- Turn heat to medium (setting 4-5 on most stoves)
- Open the sausage package and place the meat in the skillet
- Use a wooden spoon or spatula to break the sausage into small, bite-sized crumbles
- Continue cooking and stirring regularly for 5-7 minutes
- The sausage is done when no pink color remains and it’s lightly browned
- Turn off the heat
- Line a plate with 2-3 paper towels
- Using a slotted spoon, transfer the sausage to the paper towels
- Gently pat the top with another paper towel to remove excess grease
- Let cool for 5 minutes
- Prepare vegetables:
- Place your cutting board on a flat, stable surface
- For the green pepper:
- Rinse under cool water
- Pat dry with a paper towel
- Place the pepper on its side on the cutting board
- Cut off the top and bottom with a sharp knife
- Stand the pepper up and slice down the sides to remove the white inner parts and seeds
- Lay the pepper pieces flat and cut into thin strips
- Turn and cut across the strips to create small, even squares (about ¼ inch)
- For the onion:
- Cut off both ends
- Peel off the outer skin and first layer
- Cut the onion in half from top to bottom
- Place each half flat-side down on the cutting board
- Make vertical cuts through the onion, being careful not to cut all the way through
- Make horizontal cuts across the vertical cuts to create small, even pieces (about ¼ inch)
- Make egg mixture:
- Place your large mixing bowl on the counter
- Crack one egg at a time by gently tapping it on the counter or bowl edge
- Open the egg shell over the bowl and let the contents fall in
- Check for any shell pieces and remove them if needed
- Repeat with all 8 eggs
- Measure ½ cup milk in a liquid measuring cup
- Pour milk into the bowl with eggs
- Add 1 teaspoon salt
- Add ½ teaspoon black pepper
- Add ½ teaspoon garlic powder
- Using your whisk, beat the mixture with a circular motion until well combined (about 30 seconds)
- The mixture should be an even yellow color with no streaks of egg white
Assembly
- Layer ingredients in slow cooker:
- First layer: Take half of the frozen hash browns (about ½ pound) and spread them evenly across the bottom of the greased slow cooker
- Use the back of a spoon to gently press them into an even layer
- Second layer: Evenly sprinkle half of the cooked sausage crumbles over the hash browns
- Spread the sausage with your fingers or a spoon to ensure even distribution
- Third layer: Sprinkle half of the diced peppers and onions over the sausage layer
- Again, use your fingers or a spoon to ensure they’re evenly distributed
- Fourth layer: Measure 1 cup of shredded cheese and distribute it evenly over the vegetables
- Repeat layers:
- Add remaining hash browns in an even layer over the cheese
- Press gently with a spoon to compact the layers slightly
- Add remaining sausage in an even layer
- Add remaining peppers and onions, distributing evenly
- Measure and add the second cup of cheese, covering the top completely
- Add egg mixture:
- Give the egg mixture one final whisk to ensure it’s well mixed
- Slowly pour the egg mixture over all layers, starting at the edge and moving in circles toward the center
- Pour carefully to allow the liquid to seep down through the layers
- After pouring all the egg mixture, take a spatula or the back of a spoon
- Gently press down on the top layer to help the egg mixture penetrate all the layers
- You should see the egg mixture coming up around the edges of the ingredients
Cooking Phase
- Set your slow cooker:
- Place the lid securely on the slow cooker
- Make sure it’s properly aligned and sealed
- Plug in your slow cooker
- Press the “Low” setting button
- Set the timer for 8 hours if your model has a timer
- Note the start time so you’ll know when it’s done
- IMPORTANT: Do not open the lid during cooking as this releases heat and adds 20-30 minutes to the cooking time
- Check for doneness:
- After 6-8 hours, your breakfast should be ready
- Carefully remove the lid, tilting it away from you to avoid steam burns
- The breakfast is done when:
- The top looks set and firm
- No liquid egg is visible
- The edges are slightly browned
- A knife inserted in the center comes out clean
- For food safety, use a food thermometer inserted in the center
- The internal temperature should reach at least 160°F
Serving
- Portion and serve:
- Turn off the slow cooker
- Let the breakfast sit for 5 minutes before serving
- Use a serving spoon to cut into the casserole
- Cut into wedges like a pie, making four equal portions
- Use a spatula to carefully lift each portion onto plates
- Serve hot with optional toppings such as:
- Salsa (2 tablespoons per serving)
- Sour cream (1 tablespoon per serving)
- Sliced avocado (¼ avocado per serving)
- Hot sauce (a few drops to taste)
- Fresh herbs like chopped chives or parsley (1 teaspoon per serving)
Troubleshooting
Common Issues and Solutions
Problem: Breakfast is too watery
- Solution: Use thawed hash browns and pat them dry before use, or use less milk in the egg mixture (try ⅓ cup instead of ½ cup)
Problem: Edges burning but center not cooked
- Solution: Your slow cooker might run hot. Next time, reduce cooking time to 5-6 hours or use a slow cooker liner for more even heat distribution
Problem: Eggs overcooked/rubbery
- Solution: Your cooking time was too long. Check earlier (at 6 hours) if your slow cooker tends to run hot or reduce cooking time to 5-6 hours next time
Problem: Hash browns still crunchy
- Solution: Make sure hash browns are fully covered by the egg mixture. If needed, press down more firmly during assembly to compact ingredients
Problem: Too dry overall
- Solution: Add an extra ¼ cup milk and 2 more eggs to the mixture next time
Variations & Substitutions
Southwest Version
- Add 1 can drained black beans (15 oz)
- Add 1 can drained diced green chilies (4 oz)
- Replace cheddar with pepper jack cheese
- Add ½ teaspoon cumin to egg mixture
- Serve with salsa and avocado
Meat Lover’s Version
- Use half sausage (½ pound), half cooked and crumbled bacon (½ pound)
- Add 1 cup diced ham
- Increase cheese to 3 cups
- Add an extra egg to bind the additional ingredients
Veggie Lover’s Version
- Skip the meat
- Double the bell peppers (2 medium green peppers)
- Add 1 cup sliced mushrooms
- Add 1 cup baby spinach (rough chop if leaves are large)
- Add ¼ cup diced red bell pepper for color
- Consider adding ½ teaspoon dried basil to the egg mixture
Storage & Reheating
Refrigerator Storage
- Cool the leftovers completely before storing (no more than 2 hours at room temperature)
- Place portions in airtight containers, leaving some space at the top
- Label with the date prepared
- Keep in refrigerator for up to 3 days
Freezer Storage
- Cut into individual portions (about 1 cup each)
- Let cool completely
- Wrap each portion tightly in plastic wrap, pressing out air
- Then wrap in aluminum foil for extra protection
- Place wrapped portions in labeled freezer bags with the date
- Remove as much air as possible before sealing
- Freeze for up to 2 months
Reheating Instructions
- Refrigerated portions:
- Microwave: Place on microwave-safe plate, cover with paper towel, heat for 1-2 minutes on high
- Check temperature and stir if possible
- Oven: Preheat to 350°F, place in oven-safe dish, cover with foil, heat for 10 minutes
- Frozen portions:
- Thaw overnight in refrigerator (place on a plate to catch any moisture)
- Microwave from thawed: 2-3 minutes on high, stirring halfway
- Microwave from frozen: 3-4 minutes on 50% power, then 1-2 minutes on high
- Oven from thawed: 350°F for 15-20 minutes in a covered dish
Safety Notes & Tips
Food Safety
- Always wash hands before and after handling raw eggs and meat
- Use separate cutting boards for meat and vegetables to prevent cross-contamination
- Cook to an internal temperature of 160°F for food safety
- Don’t leave the cooked breakfast at room temperature for more than 2 hours
- If cooking for someone with compromised immunity, consider using pasteurized eggs
Cooking Tips
- If your morning schedule is unpredictable, consider a programmable slow cooker with an automatic “warm” setting
- For a faster version, cook on HIGH for 3-4 hours (but overnight cooking will require the LOW setting)
- To prevent a dry top, you can add ¼ cup of shredded cheese during the last 30 minutes of cooking
- Add extra flavor with:
- 1 teaspoon dried herbs (thyme, rosemary, or sage)
- 1-2 tablespoons hot sauce in the egg mixture
- ¼ teaspoon of smoked paprika
- ¼ cup sliced green onions stirred in with the egg mixture
Make-Ahead Tips
- Brown the sausage and chop vegetables up to 2 days in advance
- Store prepped ingredients in separate containers in the refrigerator
- For even faster prep, use pre-chopped frozen peppers and onions
- You can assemble the entire recipe in the removable crock, cover, and refrigerate overnight, then place in the slow cooker base in the morning (may need to add 30 minutes to cooking time)
This Mountain Man Crock Pot Breakfast is perfect for feeding your family with minimal morning effort. Whether you’re at home on a busy weekday, hosting weekend guests, or enjoying the great outdoors, this hearty breakfast brings comfort and satisfaction to your table.
Enjoy the freedom of waking up to a ready-to-eat meal while the rich aromas of sausage, eggs, and cheese fill your home!
What’s your favorite slow cooker breakfast recipe? Let us know in the comments below!
