Mountain Man Crock Pot Breakfast
A hearty slow-cooked casserole layering savory sausage, tender hash browns, eggs, and melted cheddar for an effortless morning feast.
Ingredients
Sausage & Veggies
- 1 lb ground breakfast sausage cooked and drained
- 30 oz frozen cubed hash browns thawed
- 0.5 cup onion chopped
- 0.5 cup green bell pepper chopped
Egg Mixture & Cheese
- 12 large eggs
- 0.5 cup milk
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
Sausage & Veggies
- Brown 1 lb ground breakfast sausage in a skillet over medium heat until crackling and no longer pink, about 7 minutes; drain fat.
- Stir in 30 oz thawed hash browns, ½ cup chopped onion, and ½ cup chopped green bell pepper, mixing until the potatoes peek through.1 lb ground breakfast sausage, 30 oz frozen cubed hash browns, 0.5 cup onion
Egg Mixture & Cheese
- In a bowl, whisk 12 eggs with ½ cup milk, 1 tsp salt, and ½ tsp black pepper until silky smooth.0.5 cup green bell pepper, 12 large eggs, 0.5 cup milk
- Pour the egg mixture over the sausage and potatoes in the Crock Pot.1 lb ground breakfast sausage, 0.5 cup green bell pepper
- Sprinkle 1 cup shredded cheddar cheese on top.1 tsp salt
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the eggs are set and the edges bubble gently.
Notes
Testing Note: prep—thawing hash browns fully avoids icy pockets.
Testing Note: cooking—after 6 hours on LOW, the center set perfectly without drying out.
Testing Note: storage—pre-cut squares thaw evenly, retaining tender-yet-firm texture.
Nutrition
Serving: 200gCalories: 350kcalCarbohydrates: 20g
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