Mountain Man Crock Pot Breakfast (Print Version)
# Ingredients:
→ Main Components
01 -
1 (32 oz) bag frozen hash browns
02 -
1 pound precooked ham or bacon
03 -
1/2 medium onion, chopped
04 -
1 green bell pepper, chopped (optional)
05 -
1 1/2 cups grated medium cheddar cheese
→ Egg Mixture
06 -
12 large eggs
07 -
3/4 cup whole milk
08 -
Salt, to taste
09 -
Black pepper, to taste
# Instructions:
01 -
Grease or spray the interior of a 4-quart slow cooker to prevent sticking.
02 -
Add one third of the hash browns evenly across the bottom. Top with one third of the ham or bacon, one third of the onion, and green bell pepper if using. Season lightly with salt and pepper.
03 -
Distribute one third of the grated cheddar cheese over the layered ingredients.
04 -
Repeat the process—adding hash browns, meat, onion, optional green pepper, and cheese—twice more, layering ingredients until all have been used.
05 -
In a large bowl, whisk together eggs and whole milk until fully blended.
06 -
Gently pour the egg mixture evenly over the contents of the slow cooker, ensuring coverage of all layers.
07 -
Cover and cook on low for 6 to 8 hours, or until the eggs are set and cooked through. Serve warm.
# Notes:
01 -
For additional flavor, substitute sausage for ham or add sautéed mushrooms. Allow the dish to rest for 5 minutes before serving for easier slicing.