Crockpot Mountain Man Breakfast

Why You’ll Love This Recipe

I like this recipe because it’s simple, hands-off, and makes enough to feed a crowd. It’s perfect for busy mornings, holidays, or weekends when I don’t want to stand over the stove. The flavors of savory sausage, smoky paprika, cheesy eggs, and tender potatoes come together beautifully. I also enjoy how customizable it is—I can swap veggies, use different cheeses, or even try other proteins.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb breakfast sausage, crumbled
1 medium onion, diced
1 bell pepper, diced (red or green)
4 cups frozen hash browns
8 large eggs
1 cup shredded cheddar cheese
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions

1. I cook the crumbled sausage in a skillet until browned, then transfer it to the crockpot.

2. In the same skillet, I sauté the onion and bell pepper for 3–4 minutes until softened, then add them to the crockpot.

3. I spread the frozen hash browns evenly over the sausage and veggie mixture.

4. In a bowl, I whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper. I pour this evenly over the hash browns.

5. I sprinkle cheddar cheese on top, cover, and cook on low for 7–8 hours or on high for 3–4 hours, until the eggs are set and the top is golden.

6. Before serving, I gently stir everything together and garnish with parsley.

Servings and Timing

This recipe makes about 6–8 servings. It takes 15 minutes of prep time, then about 7–8 hours on low or 3–4 hours on high in the slow cooker.

Variations

I sometimes use spicy sausage for a kick. For a lighter version, I swap in turkey sausage or chicken sausage. I also like adding mushrooms, spinach, or zucchini for extra veggies. Pepper Jack cheese adds more spice, while Swiss or mozzarella gives it a milder flavor.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm portions in the microwave for 1–2 minutes or in the oven at 325°F until heated through. This dish also freezes well—just portion it into freezer-safe containers, freeze, and thaw overnight before reheating.

FAQs

Can I prep this the night before?

Yes, I assemble everything in the crockpot, cover, and refrigerate overnight. In the morning, I just start the slow cooker.

Can I cook it faster?

Yes, cooking on high for 3–4 hours works perfectly if I don’t have time for the longer low setting.

Can I use fresh potatoes instead of frozen hash browns?

Yes, I dice or shred fresh potatoes, but I make sure to pat them dry so they don’t release too much liquid.

Can I add more vegetables?

Definitely—mushrooms, spinach, or zucchini are great additions.

Can I make this without cheese?

Yes, it still tastes great, but I find the cheese adds extra creaminess.

How do I keep the eggs from overcooking?

I check the casserole toward the end of cooking and switch to “warm” once the eggs are set.

Can I make this vegetarian?

Yes, I skip the sausage or use a plant-based alternative.

Can I freeze this recipe?

Yes, it freezes well for up to 2 months. I thaw overnight and reheat before serving.

What can I serve with this?

I like serving it with toast, fruit, or biscuits for a complete breakfast spread.

Conclusion

I love how this Crockpot Mountain Man Breakfast takes simple ingredients and turns them into a hearty, satisfying meal with almost no effort. It’s perfect for feeding a group or prepping breakfast ahead of time. Whether I serve it for a family gathering, holiday morning, or just a cozy weekend breakfast, it always hits the spot and keeps everyone full and happy.