I love a good slow cooker breakfast and this Mountain Man Crock Pot Breakfast feeds a crowd with little work. I sometimes pair it with bold weekend flavors I use in crock pot birria tacos for a fun brunch spread.
Dad James always woke to this smell on camping trips; Mom Eva called it comfort food, and Sister Jennifer fought me for the last piece.
Your Ingredients List
- 1 (32 oz) bag frozen hash browns
- 1 lb precooked ham or bacon
- 1/2 onion, chopped
- 1 green pepper, chopped (optional)
- 1 1/2 cups grated medium cheddar cheese
- 12 eggs
- 3/4 cup whole milk
- Salt and pepper to taste
My Go-To Equipment
- 4-quart slow cooker
- Nonstick spray or a little oil
- Large mixing bowl
- Whisk or fork
- Measuring cups and a spatula
The Simple Steps to Follow
- Grease the inside of a 4-quart slow cooker.
- Add one third of the hash browns to the bottom.
- Layer one third of the ham or bacon over the potatoes.
- Add one third of the chopped onion and green pepper if using.
- Season with salt and pepper.
- Sprinkle one third of the grated cheddar on top.
- Repeat the layers two more times until all ingredients are used.
- Whisk the eggs and milk together until smooth.
- Pour the egg mix evenly over the layered ingredients.
- Cover and cook on low for 6 to 8 hours until eggs are set.
- Let rest a few minutes, then serve warm.
Healthy Twists on a Classic
I swap half the cheese for part-skim cottage cheese and add extra bell peppers and spinach to boost the veg. If you want other slow cooker meal ideas, try my take on Crock Pot Creamy Chicken Parmesan Soup for cozy dinners.
Serving Suggestions From My Table
I like to serve this with warm biscuits, fresh fruit, and a spoon of salsa. A green salad or steamed asparagus also helps balance the plate. Cut into squares for easy serving at a potluck.
Getting It Just Right
Use a 4-quart slow cooker so the layers fit snugly. Cook on low so the eggs set gently and stay tender. If the top browns too fast, cover with the lid or a piece of foil for the last hour.
How to Store Leftovers
Cool the dish to room temperature before you pack pieces into airtight containers. Refrigerate up to four days and reheat in the oven or microwave. For other make-ahead crock pot ideas I love, see Crockpot Angel Chicken.
Enjoy Every Moment
I hope this recipe makes your mornings easy and joyful. I cook it when guests sleep late or when we need a hands-off feast. Enjoy feeding people you love.
A Few Common Questions
How long does Mountain Man Crock Pot Breakfast take to cook?
It takes about 6 to 8 hours on low. Check that the eggs are fully set in the center before serving.
Can I make Mountain Man Crock Pot Breakfast ahead of time?
Yes. Cook it the day before, cool, and store in the fridge. Reheat in the oven at 325°F until warm, or slice and microwave portions.
Can I freeze Mountain Man Crock Pot Breakfast?
You can freeze slices in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently so the texture stays good.
Print
Mountain Man Crock Pot Breakfast
- Total Time: 495 minutes
- Yield: 8 servings 1x
- Diet: Omnivore
Description
A hearty slow cooker breakfast dish perfect for feeding a crowd with minimal effort.
Ingredients
- 1 (32 oz) bag frozen hash browns
- 1 lb precooked ham or bacon
- 1/2 onion, chopped
- 1 green pepper, chopped (optional)
- 1 1/2 cups grated medium cheddar cheese
- 12 eggs
- 3/4 cup whole milk
- Salt and pepper to taste
Instructions
- Grease the inside of a 4-quart slow cooker.
- Add one third of the hash browns to the bottom.
- Layer one third of the ham or bacon over the potatoes.
- Add one third of the chopped onion and green pepper if using.
- Season with salt and pepper.
- Sprinkle one third of the grated cheddar on top.
- Repeat the layers two more times until all ingredients are used.
- Whisk the eggs and milk together until smooth.
- Pour the egg mix evenly over the layered ingredients.
- Cover and cook on low for 6 to 8 hours until eggs are set.
- Let rest a few minutes, then serve warm.
Notes
For lighter versions, swap half the cheese for part-skim cottage cheese and add extra bell peppers and spinach. Serve with biscuits or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 350mg
Keywords: slow cooker, breakfast, crowd-pleaser, camping food, easy recipe