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Mountain Man Crock Pot Breakfast

Mountain Man Crock Pot Breakfast

This Mountain Man Crock Pot Breakfast is a hearty, cheesy egg and potato casserole made in the slow cooker. Packed with protein, flavor, and melty cheese, it’s the perfect breakfast for feeding a hungry crowd.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 32 oz bag frozen hash browns
  • 1 lb precooked ham or bacon chopped
  • 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

Method
 

  1. Prepare Ingredients: Chop the ham or bacon into bite-sized pieces. Dice the onion and green pepper.
  2. Layer the Base: Lightly grease your Crock Pot. Spread half of the frozen hash browns evenly on the bottom.
  3. Add Meat and Veggies: Sprinkle half of the ham (or bacon), onion, and green pepper over the potatoes. Top with half of the shredded cheddar.
  4. Repeat Layers: Add the remaining hash browns, meat, veggies, and cheese.
  5. Mix the Egg Base: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  6. Pour and Cook: Pour the egg mixture evenly over the layered ingredients in the Crock Pot. Cover and cook on low for 6–8 hours (perfect for overnight cooking) or high for 3–4 hours until the eggs are set and the casserole is cooked through.
  7. Serve: Scoop generous portions into bowls or plates. Garnish with extra cheese, fresh herbs, or hot sauce if desired.

Notes

  • This recipe is perfect for overnight cooking—start it before bed and wake up to a hot, ready breakfast.
  • Use a liner or lightly grease your slow cooker for easy cleanup.
  • You can substitute sausage or even leftover brisket for the ham/bacon to change up the flavor.