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Mountain Man Crock Pot Breakfast Bake

Mountain Man Crock Pot Breakfast Bake

This Mountain Man Crock Pot Breakfast Bake is your secret weapon for stress-free mornings, delivering a satisfying and flavorful meal that’s perfect for feeding a crowd or enjoying throughout the week.
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Prep Time 30 minutes
Cook Time 8 minutes
Prep Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bulk pork sausage
  • 1 pound bacon, chopped
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 10 large eggs
  • 1 cup milk (whole or 2%)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 cups shredded cheddar cheese, divided
  • 2 cups frozen hash browns, thawed and patted dry
  • Optional toppings: sour cream, chives, hot sauce

Equipment

  • Large skillet
  • Large bowl
  • Slow Cooker

Method
 

  1. In a large skillet over medium-high heat, cook the bulk pork sausage until browned, breaking it up with a spoon as it cooks. Drain off any excess grease and transfer the cooked sausage to your slow cooker. Add the chopped bacon to the same skillet (no need to clean it) and cook until crispy. Drain the bacon well and add it to the slow cooker with the sausage.
    2 pounds bulk pork sausage, 1 pound bacon, chopped
  2. Add the chopped onion and both green and red bell peppers to the skillet. Cook over medium heat until softened, about 5-7 minutes. Transfer the sautéed vegetables to the slow cooker.
    1 large onion, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped
  3. In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and slightly frothy.
    10 large eggs, 1 cup milk (whole or 2%), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
  4. Pour half of the shredded cheddar cheese (2 cups) over the sausage, bacon, and vegetables in the slow cooker. Next, evenly distribute the thawed and patted-dry hash browns over the cheese layer.
    4 cups shredded cheddar cheese, divided, 2 cups frozen hash browns, thawed and patted dry
  5. Carefully pour the whisked egg mixture evenly over the hash browns, ensuring it seeps down through all the layers.
    10 large eggs, 1 cup milk (whole or 2%), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 2 cups frozen hash browns, thawed and patted dry
  6. Sprinkle the remaining 2 cups of shredded cheddar cheese over the top of the egg mixture.
    4 cups shredded cheddar cheese, divided
  7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the eggs are set and the cheese is melted and bubbly. The cooking time will vary depending on your slow cooker.
  8. Once cooked, gently stir the bake to distribute all the delicious ingredients. Serve hot, garnished with your favorite toppings like sour cream, fresh chives, or a dash of your favorite hot sauce.
    Optional toppings: sour cream, chives, hot sauce

Notes

Leftovers can be refrigerated for 3-4 days or frozen for up to 2-3 months.