Mountain Man Crock Pot Breakfast is a hearty, stick-to-your-ribs breakfast casserole made for feeding a crowd. Packed with layers of hashbrowns, sausage, bacon, eggs, onions, peppers, and plenty of cheese, it’s the ultimate one-pot breakfast. Slow-cooked overnight, it’s ready in the morning with little effort, making it perfect for camping trips, holiday mornings, or busy weekends.
This recipe is often called “cowboy breakfast casserole” because it’s filling, flavorful, and built to keep you satisfied for hours. With the convenience of the crockpot, you get a warm, delicious meal with no need to stand at the stove.
Ingredients
- 1 lb breakfast sausage (pork or turkey)
- 1 lb bacon, cooked and crumbled
- 1 onion, diced
- 1 bell pepper, diced (any color)
- 3 cups frozen hashbrowns, thawed
- 12 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- Fresh parsley or green onions, chopped (for garnish)
Preparation
Step 1: Cook Meats
- In a skillet, cook sausage until browned and crumbly. Drain excess grease.
- Cook bacon separately until crispy, then crumble.
Step 2: Prepare Crock Pot
- Grease the crockpot with cooking spray.
Step 3: Layer Ingredients
- Spread half the hashbrowns on the bottom.
- Add half of the sausage, bacon, onion, pepper, and cheese.
- Repeat layers with remaining ingredients.
Step 4: Mix Egg Base
- In a bowl, whisk eggs, milk, garlic powder, paprika, salt, and pepper.
- Pour evenly over the layered casserole.
Step 5: Cook
- Cover and cook on LOW for 7–8 hours (overnight) or HIGH for 3–4 hours, until eggs are set.
Step 6: Serve
- Garnish with parsley or green onions. Scoop and serve hot.
Variations
- Spicy Kick: Use hot sausage and add jalapeños.
- Veggie Boost: Add mushrooms, spinach, or zucchini to the layers.
- Cheese Lovers: Use pepper jack, Colby Jack, or Swiss for different flavors.
- Lighter Version: Swap bacon for turkey bacon and use reduced-fat cheese.
Cooking Notes
- Cooking on LOW overnight is best for perfectly set eggs.
- Avoid overcooking to prevent rubbery eggs.
- Hashbrowns can be pre-browned in a skillet for extra crispness.
Serving Suggestions
- Serve with salsa, hot sauce, or ketchup on the side.
- Add a fruit salad or yogurt parfait for a balanced breakfast.
- Pair with biscuits, toast, or English muffins for extra carbs.
Tips
- For camping, use a portable slow cooker and prep everything ahead of time.
- Let casserole rest 5–10 minutes before serving for clean scoops.
- Store leftovers in fridge up to 4 days or freeze portions for 2 months.
- Reheat in oven or skillet for best flavor and texture.
Timing
- Prep Time: 20 minutes
- Cooking Time: 8 hours (on LOW)
- Total Time: 8 hours 20 minutes
Nutritional Information (per serving, 8 servings)
- Calories: 520
- Protein: 32g
- Sodium: 790mg
FAQs
Q1: Can I prepare mountain man crock pot breakfast the night before?
- Yes, assemble everything in the crockpot, cover, and refrigerate. Start cooking before bed so it’s ready in the morning.
Q2: Can I use fresh potatoes instead of frozen hashbrowns?
- Yes, just dice them small and pre-cook slightly before layering.
Q3: Can I make it vegetarian?
- Yes, skip the meat and load up on veggies and plant-based sausage or bacon.
Q4: Can I double this recipe?
- Yes, but you’ll need a large 7–8 quart crockpot. Cooking time may increase slightly.
Q5: How do I avoid soggy eggs?
- Don’t overcook, check eggs around the 7-hour mark if cooking overnight.
Conclusion
Mountain Man Crock Pot Breakfast is the ultimate one-pot breakfast casserole that’s perfect for crowds, holidays, or camping trips. With sausage, bacon, eggs, hashbrowns, and plenty of cheese, it’s filling, comforting, and effortless to make. Prepare it the night before, let the crockpot do the work, and wake up to a warm, hearty meal ready to enjoy.