Crock Pot Mountain Breakfast (Printable Version)
# What You'll Need:
→ Main Components
01 -
1 1/2 cups shredded cheddar, medium
02 -
1 green bell pepper, diced (optional)
03 -
1/2 medium onion, diced
04 -
1 pound ham or cooked bacon
05 -
1 bag (32 oz) frozen hash browns
→ Egg Mixture
06 -
Black pepper, as much as you like
07 -
Salt, to taste
08 -
3/4 cup whole milk
09 -
12 large eggs
# Steps to Follow:
01 -
Pop the lid on and let things cook for 6 to 8 hours on low. The eggs should be cooked through and set when you're done. Dish it up while it's warm.
02 -
Carefully pour that egg and milk blend over everything in the slow cooker. Make sure it soaks all the layers.
03 -
Crack all your eggs into a big bowl, then pour in the milk. Whisk it together until it looks all even.
04 -
Do the layers again—hash browns first, then meat, diced onion, your choice of green pepper, and then the cheese. Keep going until it’s all in.
05 -
Toss a third of the cheese right on top of everything you’ve just lined up.
06 -
Spread a third of those hash browns on the bottom. Then sprinkle a third of the ham or bacon next. After that, layer on a third of the onion, any green pepper you want, and just a little salt and pepper.
07 -
Coat the inside of your 4-quart slow cooker with oil or cooking spray so nothing sticks.
# Additional Tips:
01 -
Want more zing? Swap in cooked sausage or throw in some sautéed mushrooms. Let it sit about 5 minutes before cutting so it holds together better.