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Achieving the perfect egg mixture for your Mountain Man Crock Pot Breakfast is essential for a creamy, well-blended dish. Start with large eggs—six to eight should suffice, depending on the number of servings you need. Crack them into a mixing bowl and whisk vigorously. To enhance the consistency, consider adding a splash of milk or cream; this not only makes the eggs fluffier but also contributes to a richer flavor.

Mountain Man Crock Pot Breakfast

A delightful twist on a classic dish.
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Ingredients
  

1 pound breakfast sausage, crumbled

1 medium onion, diced

2 bell peppers (any color), diced

4 cups frozen hash browns

8 large eggs

1 cup milk

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

2 cups shredded cheddar cheese

Fresh parsley, chopped (for garnish)

Instructions
 

In a skillet over medium heat, cook the crumbled sausage until browned. Drain excess fat and transfer cooked sausage to the crock pot.

    Add the diced onion and bell peppers on top of the sausage in the crock pot.

      Layer the frozen hash browns evenly over the sausage and vegetables.

        In a separate bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.

          Pour the egg mixture evenly over the hash browns in the crock pot.

            Sprinkle the shredded cheddar cheese on top of the egg mixture.

              Cover and cook on low for 8 hours or high for 4 hours, until the eggs are set and everything is heated through.

                Once done, gently stir the mixture before serving. Garnish with chopped parsley for a fresh touch.

                  Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6-8