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A close-up of a hearty Mountain Man Crock Pot Breakfast featuring a fried egg, sausage, and grits on a white plate.
Layla

Hearty Mountain Man Crock Pot Breakfast

Wake up to a warming, savory feast with this Mountain Man Crock Pot Breakfast, packed with sausage, bacon, potatoes, eggs, and cheese. It’s perfect for feeding a crowd with minimal morning effort.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Breakfast, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground breakfast sausage browned and drained
  • 8 oz bacon cooked crisp and crumbled
  • 30 oz frozen diced hash brown potatoes thawed slightly
  • 1 medium yellow onion chopped
  • 1 large bell pepper any color, chopped
  • 12 large eggs
  • 1/2 cup milk or half-and-half
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 2 cups shredded cheddar cheese divided
  • 1/4 cup chopped green onions for garnish
  • Hot sauce for serving

Equipment

  • 6-quart or larger slow cooker
  • Large skillet
  • Large Mixing Bowl
  • Whisk

Method
 

Preparation
  1. In a large skillet, brown the breakfast sausage over medium-high heat, breaking it up as it cooks. Drain off any excess grease and set aside. In the same skillet (or a separate one), cook the bacon until crispy. Remove the bacon, crumble it once cool enough to handle, and set aside.
  2. Lightly grease the inside of your 6-quart or larger slow cooker. Spread the thawed hash brown potatoes evenly on the bottom. Layer the browned sausage, crumbled bacon, chopped onion, and chopped bell pepper over the potatoes.
  3. In a large mixing bowl, whisk together the eggs, milk (or half-and-half), salt, black pepper, garlic powder, and paprika until well combined and slightly frothy.
  4. Sprinkle 1 cup of the shredded cheddar cheese evenly over the layers in the slow cooker. Pour the egg mixture slowly and evenly over all the ingredients in the slow cooker. Top with the remaining 1 cup of shredded cheddar cheese.
Cooking
  1. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, or until the eggs are set in the center and a knife inserted comes out clean. The edges should be lightly golden.
  2. Turn off the slow cooker and let it stand for 10-15 minutes before serving to allow it to set further. Garnish with fresh chopped green onions and serve with hot sauce, if desired.

Notes

Make Ahead Tip: You can brown the meats and chop the vegetables the night before. Store them separately in the refrigerator. In the morning, simply layer, mix the eggs, and cook!
Variations: Feel free to add other vegetables like mushrooms or spinach, or different types of cheese like Monterey Jack or Gruyere.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.