Mountain Man Crock Pot Breakfast (Print)
Hearty slow-cooked layers of hash browns, meat, cheddar, and eggs for a flavorful morning start.
# Ingredients:
→ Main Components
01 -
900 g frozen hash browns
02 -
450 g precooked ham or bacon, diced
03 -
1/2 medium onion, chopped
04 -
1 green bell pepper, chopped (optional)
05 -
150 g medium cheddar cheese, grated
→ Egg Mixture
06 -
12 large eggs
07 -
180 ml whole milk
08 -
Salt, to taste
09 -
Black pepper, to taste
# Steps:
01 -
Coat the interior of a 4-litre slow cooker with oil or nonstick spray to prevent sticking.
02 -
Spread one third of the hash browns evenly on the base. Layer one third of the ham or bacon, onion, and bell pepper (if using) on top. Season lightly with salt and black pepper.
03 -
Sprinkle one third of the grated cheddar cheese over the layered ingredients.
04 -
Repeat the process two additional times—adding hash browns, meats, onion, optional bell pepper, and cheese—until all ingredients are used in three even layers.
05 -
In a large mixing bowl, whisk eggs with whole milk until completely blended.
06 -
Pour the egg mixture gently and evenly over the layered contents, ensuring all layers are covered.
07 -
Cover and cook on low heat for 6 to 8 hours, or until the eggs are fully set. Serve the dish warm.
# Additional Notes:
01 -
For extra depth, use sausage instead of ham or add sautéed mushrooms. Allow the casserole to rest for 5 minutes before serving for clean slicing.