I’m excited to share my Mountain Man Crock Pot Breakfast, a layered casserole of crispy hash browns, savory ham or bacon, onions, gooey cheddar, and eggs that cooks overnight and belongs in my Farmhouse Breakfast Recipes.

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I love mornings that feel a little wild, and Mountain Man Crock Pot Breakfast does that without asking for much. Layers of frozen shredded hash browns and shredded sharp cheddar cheese melt into something crisp at the edges and gooey in the middle, filling the house with a smell that makes everyone wander into the kitchen.

I use it when I want a no-drama crowd pleaser, whether for a Breakfast For Dinner Crockpot night or when I need Crockpot Breakfast Ideas Overnight for visiting family. You won’t expect how satisfying it is, and you’ll be scheming the next time you make it.

Ingredients

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Hash browns: crunchy, starchy carbs, quick energy, low fiber.
Ham or bacon: salty protein, boosts savory flavor, high in sodium.
Eggs: packed with protein and vitamins, creamy when baked.
Cheddar cheese: rich in fat and calcium, adds melty sharpness.
milk: adds creaminess, supplies calcium and some protein.
Yellow onion: gives sweet savory bite when cooked, provides fiber.
green bell pepper: fresh crunch, vitamin C, slightly bitter and sweet.
Mushrooms: earthy umami, low cal, adds meaty texture.
Butter: buttery fat for richness, helps browning and flavor.
Parsley or chives: bright herb finish, adds freshness and a nutrient lift.

Ingredient Quantities

30 ounce bag frozen shredded hash browns

1 to 1 1/2 pounds diced ham or 1 pound cooked bacon, chopped

1 medium yellow onion, diced

3 cups shredded sharp cheddar cheese

12 large eggs

1 1/2 cups whole milk or 2 percent

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder optional

2 tablespoons melted butter

Nonstick cooking spray optional

1 cup diced green bell pepper optional

1 cup sliced mushrooms optional

Fresh parsley or chopped chives optional

How to Make this

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1. Spray a 6 to 7 quart slow cooker with nonstick spray or rub the bottom with 1 tablespoon of the melted butter, make sure it’s evenly coated so it doesn’t stick.

2. If your hash browns are frozen, thaw them in the sink or fridge and squeeze out as much water as you can with paper towels or a clean kitchen towel; toss the 30 ounce bag with the remaining 1 tablespoon melted butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the 1/2 teaspoon garlic powder if using.

3. Chop the 1 medium yellow onion, and dice the 1 cup green bell pepper and slice the 1 cup mushrooms if you’re using them; sauté those in a skillet for 4 to 6 minutes in a little oil or butter until soft and slightly browned — you can skip sautéing if you’re short on time but the flavor and texture are better if you cook them first.

4. If using bacon, cook 1 pound until crisp then chop; if using ham use 1 to 1 1/2 pounds diced (no extra cooking needed if it’s already cooked) and set the meat aside.

5. Layer the slow cooker: spread half the hash browns in an even layer, add half the ham or bacon, scatter half the sautéed onion/pepper/mushroom mix, and sprinkle 1 1/2 cups of the shredded sharp cheddar over that; repeat with the remaining hash browns, meat and veggies.

6. In a large bowl whisk together 12 large eggs, 1 1/2 cups whole milk or 2 percent, a pinch more of salt and pepper to taste (you already added 1 teaspoon salt earlier so be careful), then pour the egg mixture evenly over the layered ingredients in the slow cooker, pressing gently so the liquid soaks down.

7. Sprinkle the remaining 1 1/2 cups shredded cheddar on top, cover and cook on LOW for 7 to 9 hours (best for overnight) or on HIGH for 3 1/2 to 5 hours, check toward the end — it’s done when the center is set and a knife comes out clean.

8. If there’s excess liquid after cooking, remove the lid and let it sit 10 to 15 minutes to firm up, or right before serving uncover for 10 to 20 minutes to evaporate extra moisture; this helps prevent a soggy bottom.

9. Run a spatula around the edges, slice into squares and garnish with chopped parsley or chives if you like, serve warm with toast, salsa or a cup of coffee.

Equipment Needed

1. 6 to 7 quart slow cooker
2. Large skillet or frying pan
3. Large mixing bowl
4. Whisk (or fork)
5. Measuring cups and spoons
6. Chef’s knife
7. Cutting board
8. Heatproof spatula (for stirring, layering and serving)
9. Paper towels or clean kitchen towel (for squeezing thawed hash browns)

FAQ

Q: Can I use the frozen hash browns straight from the bag? A: Yes, you can, but it'll often make the bake a little watery. Thaw and squeeze out excess water if you want a firmer texture, or layer them and drain any liquid from the crock pot part way through cooking.

Q: What size crock pot and how long should I cook it? A: A 6 quart crock pot is ideal. Cook on Low about 4 to 5 hours or on High 2 to 3 hours. Every slow cooker is different so check for set eggs at the 2 hour mark on High or 3 hours on Low, times may vary.

Q: Can I swap the ham for bacon or use other meats? A: Yes, swap away. Use already cooked bacon chopped up, or diced cooked ham. If using raw sausage it must be cooked first. Watch the salt though, ham or bacon can make the dish salty so you might cut back on the added kosher salt.

Q: I want peppers or mushrooms, will they make it soggy? A: They can, mushrooms especially. To avoid extra moisture, saute and drain them first, or roast the peppers, then add. That way you keep the bake from getting soggy and the flavors are more concentrated.

Q: Can I make this ahead or freeze it? A: Yes. You can assemble and refrigerate overnight, or freeze unbaked in a foil pan for up to about a month. Thaw in the fridge overnight before cooking. Cooked leftovers freeze fine too, reheat in the oven at 350F until warmed through or microwave portions.

Q: How do I know it's safely cooked and ready to serve? A: The center should be set and not runny, a knife should come out mostly clean. For safety, eggs should reach about 160 F, so use a probe thermometer if you have one. Let it rest 10 to 15 minutes before cutting, it firms up and slices cleaner.

Mountain Man Crock Pot Breakfast Recipe Substitutions and Variations

Frozen shredded hash browns: swap with frozen diced hash browns, or shred fresh russet potatoes and squeeze out the moisture before using so it doesnt get soggy, or use cauliflower rice for a lower carb option (may need a little less liquid)
Ham or bacon: use cooked breakfast sausage crumbles, diced smoked kielbasa, or turkey bacon; for vegetarian try tempeh bacon or smoked tofu chopped
Shredded sharp cheddar cheese: substitute Colby Jack, Monterey Jack, or Pepper Jack for a milder or spicier melt, or Swiss or Gruyere for a nuttier richer flavor, use same amount
Eggs and milk: lighten it by using ten whole eggs plus four egg whites, or 2 and a half cups liquid egg substitute for convenience; swap whole milk for half and half for richer custard or unsweetened almond or oat milk to make it dairy free

Pro Tips

1) Dry the hash browns well, really squeeze out the water with a towel. If you want some crisp texture, toss them on a rimmed baking sheet and bake at high heat for 6 to 10 minutes until the edges just brown, then use those instead of straight-from-thaw spuds. It makes a big difference in texture.

2) Cook the mix ins first. Let the onions, peppers and mushrooms get some color and crisp the bacon or brown the ham a bit. That extra browning adds flavor and cuts down on moisture so your casserole wont be soggy.

3) Tweak the custard for creaminess and to avoid weeping. Use whole milk, or swap 1/2 cup of the milk for sour cream or 4 ounces softened cream cheese whisked into the eggs. Those keep the bake custardy and reduce watery pockets, but dont go overboard or it’ll get too dense.

4) Give it time to rest before slicing. After cooking, let the cooker sit uncovered for 10 to 20 minutes so steam escapes and the center firms up. If the top needs color, lift the insert and flash under a hot broiler for a few minutes or put the slow cooker on high for the last 20 to 30 minutes.

Mountain Man Crock Pot Breakfast Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

502

kcal

Equipment: 1. 6 to 7 quart slow cooker
2. Large skillet or frying pan
3. Large mixing bowl
4. Whisk (or fork)
5. Measuring cups and spoons
6. Chef’s knife
7. Cutting board
8. Heatproof spatula (for stirring, layering and serving)
9. Paper towels or clean kitchen towel (for squeezing thawed hash browns)

Ingredients

30 ounce bag frozen shredded hash browns
1 to 1 1/2 pounds diced ham or 1 pound cooked bacon, chopped
1 medium yellow onion, diced
3 cups shredded sharp cheddar cheese
12 large eggs
1 1/2 cups whole milk or 2 percent
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder optional
2 tablespoons melted butter
Nonstick cooking spray optional
1 cup diced green bell pepper optional
1 cup sliced mushrooms optional
Fresh parsley or chopped chives optional

Directions

Spray a 6 to 7 quart slow cooker with nonstick spray or rub the bottom with 1 tablespoon of the melted butter, make sure it’s evenly coated so it doesn’t stick.
If your hash browns are frozen, thaw them in the sink or fridge and squeeze out as much water as you can with paper towels or a clean kitchen towel; toss the 30 ounce bag with the remaining 1 tablespoon melted butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the 1/2 teaspoon garlic powder if using.
Chop the 1 medium yellow onion, and dice the 1 cup green bell pepper and slice the 1 cup mushrooms if you’re using them; sauté those in a skillet for 4 to 6 minutes in a little oil or butter until soft and slightly browned — you can skip sautéing if you’re short on time but the flavor and texture are better if you cook them first.
If using bacon, cook 1 pound until crisp then chop; if using ham use 1 to 1 1/2 pounds diced (no extra cooking needed if it’s already cooked) and set the meat aside.
Layer the slow cooker: spread half the hash browns in an even layer, add half the ham or bacon, scatter half the sautéed onion/pepper/mushroom mix, and sprinkle 1 1/2 cups of the shredded sharp cheddar over that; repeat with the remaining hash browns, meat and veggies.
In a large bowl whisk together 12 large eggs, 1 1/2 cups whole milk or 2 percent, a pinch more of salt and pepper to taste (you already added 1 teaspoon salt earlier so be careful), then pour the egg mixture evenly over the layered ingredients in the slow cooker, pressing gently so the liquid soaks down.
Sprinkle the remaining 1 1/2 cups shredded cheddar on top, cover and cook on LOW for 7 to 9 hours (best for overnight) or on HIGH for 3 1/2 to 5 hours, check toward the end — it’s done when the center is set and a knife comes out clean.
If there’s excess liquid after cooking, remove the lid and let it sit 10 to 15 minutes to firm up, or right before serving uncover for 10 to 20 minutes to evaporate extra moisture; this helps prevent a soggy bottom.
Run a spatula around the edges, slice into squares and garnish with chopped parsley or chives if you like, serve warm with toast, salsa or a cup of coffee.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.