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This Mountain Man crockpot breakfast saved so many of my early campground mornings and super packed weekends when I just wanted to wake up to something tasty. You toss a handful of basics into your slow cooker at night and, boom, hot and filling eats are ready in the morning.
The very first time I whipped this up for my buddies on a cabin trip, the place smelled like melty cheese and sizzling potatoes as soon as we woke up—and not a crumb was left!
Irresistible Ingredients
- Black pepper: Brings a little bite—try fresh ground for the best flavor
- Salt: Makes all the flavors pop—go for sea or kosher for a cleaner taste
- Whole milk: Gives the dish a creamy vibe and helps everything set. For extra richness, swap in half-and-half if you want
- Eggs: These hold everything together and make it a real breakfast. Grab the freshest ones you can.
- Grated medium cheddar cheese: Gets gooey and brings rich, cheesy goodness. Shred it yourself if you can, since pre-shredded stuff can be clumpy
- Green bell pepper: Adds crunch and a pop of color. Go for shiny, firm ones; skip if you don’t love peppers
- Medium onion: Amp up the flavor with some sweetness and depth—yellow or sweet onions nail it, and just make sure they’re firm
- Precooked ham or bacon: Brings all that smoky magic. Pick thick bacon or top-notch ham. You could also use turkey bacon for lighter vibes
- Frozen hash browns: These make a speedy base and leave you with the best casserole texture—choose ones without a ton of oil
Simple Step-by-Step
- Serve it up:
- When everything’s ready, let it cool for 5 minutes uncovered, then scoop out big, tasty slices
- Let It Cook:
- Pop on the lid, set to low, and forget about it for 6-8 hours. You’ll know it’s done when those eggs are puffy and totally cooked in the center.
- Add egg and dairy:
- Crack eggs in a big bowl, pour in milk, and whisk like crazy until smooth with no streaky bits left.
- Stack more layers:
- Do the same layering trick—hash browns, meat, onion, peppers, cheese—two more times. You want even stacks all the way up.
- Toss on the cheese:
- Sprinkle a third of that cheddar over the top so every mouthful is nice and cheesy
- Start with layering:
- Spread a third of the frozen hash browns on the bottom. Add a third of the ham or bacon. Throw on a third of the chopped onion and bell pepper, if you want. Lightly hit it with salt and pepper
- Get your slow cooker ready:
- Slick the inside with oil or nonstick spray so all those good bits don’t stick after hours of cooking
- Pour in eggs:
- Pour the eggy mixture right over everything so the layers soak it up and everything gets coated
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The cheese is definitely what I look forward to most—it gets perfectly crispy around the edges in the slow cooker. My brother actually requests an extra cheesy layer for even more golden crust every time.
Easy Storage Ideas
Pop leftovers in a sealed container in the fridge—they’re good for three days easy. Heat it up in the microwave in short blasts or covered with foil in the oven on a low temp. Planning on freezing? Cool everything down, wrap it up tight, and freeze for up to two months. Thaw overnight in the fridge and warm till hot.
Swap Options
Try swapping ham or bacon for cooked sausage or any leftover roasted chicken. Want it veggie? Skip the meat and throw in sautéed mushrooms or spinach. Fancy different cheese? Go wild with pepper jack or Monterey Jack for a new twist. You can use non-dairy milk or half-and-half, just know the texture might change up a bit.
How to Serve
This slow cooker breakfast goes great with salsa or hot sauce if you like some heat. Are you feeding lots of folks? Add toast, biscuits, or some fresh fruit. I like putting out extras like more cheese or avocado slices, so everyone makes their own perfect plate.
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Bit of History
This Mountain Man crockpot breakfast is a longtime favorite for campers and busy folks. My first time making it was from an old cowboy cookbook, and now it's a go-to at big family meetups. It's awesome for chilly mornings outside when nobody wants to fuss but everyone wants to eat well.
Frequently Asked Questions
- → Could I swap in sausage for ham or bacon?
Totally! Just brown up some sausage, break it into bits, and use it instead. Super tasty.
- → How do I keep stuff from sticking in my slow cooker?
Either slather on some butter or spray well before tossing things in. Makes clean-up so much easier.
- → Can I toss in extra veggies for flavor?
Go for it! Add things like bell peppers, mushrooms you’ve cooked up, or even a handful of spinach for a boost.
- → Is this something I can fix the night before?
Yep! Put it all together, set it on low, and sleep. You’ll have breakfast hot and ready when you wake up.
- → What kind of cheese should I try?
Cheddar’s great, but Monterey Jack or Swiss work too if you want something a little different.
- → How do I check if the eggs are done?
You’ll know it’s ready when the eggs look firm and there’s no runny stuff left on top. Usually takes 6 to 8 hours on low.