Ingredients
32 oz or 900 g
cooked and crumbled
optional
optional
Mountain Man Crock Pot Breakfast
us.recettes01.fr (Rissouli)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 15 min | 480 min | 495 min | 4 |
Mountain Man Crock Pot Breakfast is a hearty and easy-to-make dish layered with hash browns, eggs, sausage, and cheese. Perfect for feeding a hungry crowd with minimal effort using a slow cooker.
breakfastbrunch
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Equipment
Grease brush or spray
Whisk
Slow cooker
Instructions
In a skillet over medium heat, cook the breakfast sausage until browned. Add the diced onions and bell peppers (if using) and sauté until softened. Drain any excess grease.
Lightly grease the inside of a 6-quart slow cooker. Spread half of the hash browns on the bottom.
Layer half of the cooked sausage mixture over the hash browns, followed by half of the shredded cheese.
Repeat the layers with the remaining hash browns, sausage mixture, and cheese.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
Pour the egg mixture evenly over the layers in the slow cooker.
Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the eggs are fully set and the edges are slightly golden.
Turn off the slow cooker and let the dish cool slightly before serving.
Optional: Garnish with additional cheese, green onions, or fresh parsley before serving.
Mountain Man Crock Pot Breakfast
us.recettes01.fr (Rissouli)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 15 min | 480 min | 495 min | 4 |
Mountain Man Crock Pot Breakfast is a hearty and easy-to-make dish layered with hash browns, eggs, sausage, and cheese. Perfect for feeding a hungry crowd with minimal effort using a slow cooker.
breakfastbrunch
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
Grease brush or spray
Whisk
Slow cooker
Ingredients
32 oz or 900 g
cooked and crumbled
optional
optional
Instructions
In a skillet over medium heat, cook the breakfast sausage until browned. Add the diced onions and bell peppers (if using) and sauté until softened. Drain any excess grease.
Lightly grease the inside of a 6-quart slow cooker. Spread half of the hash browns on the bottom.
Layer half of the cooked sausage mixture over the hash browns, followed by half of the shredded cheese.
Repeat the layers with the remaining hash browns, sausage mixture, and cheese.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
Pour the egg mixture evenly over the layers in the slow cooker.
Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the eggs are fully set and the edges are slightly golden.
Turn off the slow cooker and let the dish cool slightly before serving.
Optional: Garnish with additional cheese, green onions, or fresh parsley before serving.