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- 1 lb breakfast sausage - 4 cups frozen hash browns - 8 large eggs - 1 medium onion - 1 bell pepper (red or green) - 1/2 cup milk - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Fresh parsley for garnish The ingredients in this recipe create a hearty meal. The breakfast sausage adds rich flavor and protein. Frozen hash browns make this dish quick and easy. You don’t need to thaw them, saving time in your morning routine. Next, we have the eggs. They are the base of this dish, binding everything together. They provide a fluffy texture and help create a filling meal. For vegetables, use a medium onion and a bell pepper. The onion adds sweetness, while the bell pepper gives a pop of color. Choose red or green based on your taste. The milk enriches the egg mixture, making it creamier. It helps in achieving that luscious finish. Don’t forget the seasonings! Garlic powder adds depth, and smoked paprika lends a warm, smoky flavor. These spices elevate the dish and make it even more enjoyable. Finally, top it all off with fresh parsley. It adds a bright touch and makes the dish look pretty. This meal is not just filling; it's also visually appealing! First, I cook the sausage in a large skillet. I set the heat to medium and add the crumbled breakfast sausage. I stir it often for about 5-7 minutes. I want it browned and fully cooked. Once done, I drain any excess grease. Then, I transfer the sausage to the crockpot, spreading it evenly across the bottom. Next, I use the same skillet to sauté the vegetables. I add the diced onion and bell pepper. I cook them for about 3-4 minutes. I wait until the vegetables soften and the onions turn translucent. Once ready, I add the sautéed vegetables to the crockpot with the sausage mixture. Now, I layer the hash browns on top of the sausage and vegetables. I spread 4 cups of frozen hash browns evenly over the mixture. This creates a nice layer that covers the bottom. In a separate bowl, I crack 8 large eggs and whisk them. I mix in 1/2 cup of milk, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper. I whisk until well combined and bubbly. I pour this egg mixture evenly over the hash browns in the crockpot. Next, I generously sprinkle 1 cup of shredded sharp cheddar cheese over the egg layer. This cheese will melt beautifully while cooking. Finally, I cover the crockpot with its lid. I set it to cook on low for about 7-8 hours or on high for 3-4 hours. The dish is ready when the eggs are fully set and the top is a lovely golden brown. When it is done, I gently stir the breakfast mixture to combine all layers slightly for serving. I sprinkle freshly chopped parsley on top for a pop of color before serving. You can cook this meal on low or high. On low, it takes about 7-8 hours. On high, it cooks in 3-4 hours. To know when it’s done, check if the eggs are fully set. The top should be golden brown. A toothpick can help; it should come out clean. After cooking, you may have leftovers. Store them in an airtight container in the fridge. They stay fresh for about 3-4 days. For longer storage, freeze the leftovers. Use freezer-safe bags or containers. They can last up to 3 months in the freezer. When serving, you can spoon the dish directly from the crockpot. This gives a cozy feel. For a nice touch, sprinkle chopped parsley on top. You can also serve it with fresh fruit or toast. These sides add color and balance to your meal. {{image_4}} You can change the sausage to fit your taste. Try turkey or chicken sausage for a lighter meal. If you want a plant-based option, use crumbled tofu or tempeh. For cheese, sharp cheddar is great, but you can also use Monterey Jack or pepper jack for some heat. Want to spice things up? Add cayenne pepper or chili powder for a kick. Fresh herbs like thyme or chives can add a nice touch too. You can also sneak in some greens. Spinach or kale work well and give extra nutrition. Just chop them finely and mix them in. For a fun twist, make breakfast burritos! Just scoop some of the mixture into a tortilla and roll it up. It’s perfect for on-the-go mornings. If you prefer a plated style, serve it in bowls. Add a dollop of sour cream or salsa for extra flavor. You can even pair it with fresh fruit or toast for a complete meal. To keep your Crockpot Mountain Man Breakfast fresh, use proper storage containers. Glass or BPA-free plastic containers work best. Make sure the dish cools before sealing it. Store in the fridge for up to three days. Label the container with the date to track freshness. When it's time to eat leftovers, use the microwave or an oven for reheating. If using a microwave, heat in short bursts. This way, you avoid overcooking. For the oven, set it to 350°F and cover it with foil. This helps keep the dish moist. Always check the center is hot before serving. To freeze, let the dish cool completely. Cut it into portions for easy use later. Wrap each portion tightly in plastic wrap, then place it in a freezer bag. This prevents freezer burn. You can freeze for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as described above. Enjoy the same great flavors from your Crockpot Mountain Man Breakfast! Yes, you can easily make this recipe vegetarian. Instead of breakfast sausage, use plant-based sausage or crumbled tofu. You can also add more vegetables, like mushrooms or zucchini, to boost flavor and texture. This keeps the dish hearty and filling without meat. To adjust for fewer servings, cut the ingredient amounts in half. For example, use 1/2 lb of sausage, 2 cups of hash browns, and 4 eggs. This ensures you still get a tasty meal without excess food. Remember to adjust cooking times as needed, checking for doneness. This dish pairs well with fresh fruit, toast, or a light salad. You can also serve it with yogurt or pancakes for a fun twist. Add a hot coffee or tea to round out the meal. Enjoy your hearty breakfast with these tasty sides! The Crockpot Mountain Man Breakfast is a simple, tasty, and hearty dish. We covered the key ingredients, from sausage to eggs, and how to prepare them. Then, we discussed cooking tips, ingredient swaps, and food storage. This meal is easy to customize and makes breakfast stress-free. Enjoy experimenting with flavors and presentations. I hope this guide helps you create a delicious start to your day. Happy cooking!

Crockpot Mountain Man Breakfast

Start your day off right with this delicious Crockpot Mountain Man Breakfast! Packed with crumbled sausage, veggies, and cheesy goodness, this one-pot meal is perfect for busy mornings. Just layer the ingredients and let the slow cooker do the magic, yielding a hearty breakfast your whole family will love. Ready to take your breakfast game to the next level? Click through to explore the full recipe and tips for preparing this flavorful dish!
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Ingredients
  

1 lb breakfast sausage, crumbled

1 medium onion, finely diced

1 bell pepper, diced (choose red or green for color)

4 cups frozen hash browns (no need to thaw)

8 large eggs

1 cup shredded sharp cheddar cheese

1/2 cup milk (whole or low-fat)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Brown the Sausage: In a large skillet over medium heat, add the crumbled breakfast sausage. Cook, stirring frequently, until it is browned and fully cooked, about 5-7 minutes. Once done, drain any excess grease and carefully transfer the sausage to the crockpot, spreading it evenly across the bottom.

    Sauté the Vegetables: Using the same skillet (no need to wash it), add the diced onion and bell pepper. Sauté for about 3-4 minutes or until the vegetables have softened and the onions are translucent. Once ready, add the sautéed vegetables to the crockpot with the sausage mixture.

      Layer with Hash Browns: Evenly spread the frozen hash browns over the sausage and vegetable mixture in the crockpot, ensuring a nice layer that covers the bottom.

        Prepare the Egg Mixture: In a separate mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, smoked paprika, salt, and pepper until well combined and bubbly. Pour this flavorful egg mixture evenly over the layer of hash browns in the crockpot.

          Add Cheese: Generously sprinkle the shredded cheddar cheese over the top of the egg layer, allowing it to melt beautifully during cooking.

            Cook to Perfection: Cover the crockpot with its lid and set it to cook on low for about 7-8 hours or on high for 3-4 hours. The dish is ready once the eggs are fully set and the top is a lovely golden brown.

              Serve and Combine: Once cooked, use a spatula to gently stir the breakfast mixture to combine all layers slightly for serving.

                Garnish: Finally, sprinkle freshly chopped parsley over the dish for a burst of color and freshness before serving.

                  Prep Time: 15 minutes | Total Time: 8 hours (or 4 on high) | Servings: 6-8

                    - Presentation Tips: Serve directly from the crockpot for a rustic style, or spoon portions onto plates, garnished with additional parsley for a nice finish. Enjoy with a side of fresh fruit or toast for a complete breakfast experience!