28+ Tasty and Easy Crockpot Breakfast Bake Recipes to Start Your Day

Starting your day with a hearty breakfast doesn’t have to be time-consuming or stressful.

With the help of a trusty crockpot, you can create delicious and filling breakfast bakes that require minimal effort and attention.

The beauty of crockpot breakfast bakes lies in their ability to cook slowly, allowing the flavors to meld together and creating a satisfying, nutritious meal with ease.

Whether you’re feeding a family, meal prepping for the week, or simply looking for a simple way to enjoy a warm breakfast, crockpot breakfast bakes are the perfect solution.

From savory casseroles to sweet indulgent treats, the possibilities are endless.

In this article, we’ve rounded up 28+ mouthwatering crockpot breakfast bake recipes that will save you time while ensuring your mornings are filled with deliciousness.

Let’s dive in and discover new breakfast ideas that will elevate your morning routine!

28+ Tasty and Easy Crockpot Breakfast Bake Recipes to Start Your Day

Crockpot breakfast bakes are a game-changer when it comes to simplifying your morning routine.

They offer a variety of flavors and textures, from savory to sweet, and can easily be customized to suit your preferences or dietary needs.

The convenience of preparing these bakes the night before or in the morning and letting the crockpot do all the work means more time for you to relax and enjoy your day.

With these 28+ crockpot breakfast bake recipes, you’ll never have to stress about what to make for breakfast again.

Whether you prefer classic combinations or want to try something new, there’s a recipe for everyone.

So, grab your crockpot, gather your ingredients, and start cooking up a breakfast that’ll keep you satisfied all day long.

Crockpot Cinnamon Roll Casserole

A comforting and indulgent breakfast, this Crockpot Cinnamon Roll Casserole combines the gooey, sweet goodness of cinnamon rolls with a custardy, egg-based base. The cinnamon sugar swirls melt into a rich and warm dish that will fill your home with an irresistible aroma. It’s an easy, set-it-and-forget-it breakfast that you can enjoy for weekends, holidays, or any day when you need a little extra comfort in the morning.

Ingredients:

• 2 cans refrigerated cinnamon rolls with icing
• 6 large eggs
• 1 cup milk
• 1 tsp vanilla extract
• 1/2 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Optional: 1/4 cup chopped pecans or walnuts

Instructions:

1. Spray the inside of your crockpot with non-stick cooking spray for easy cleanup.
2. Open the cinnamon roll cans, separate the rolls, and cut each roll into quarters. Arrange the pieces in the bottom of the crockpot.
3. In a separate bowl, whisk together eggs, milk, vanilla extract, brown sugar, cinnamon, and salt until smooth.
4. Pour the egg mixture over the cinnamon rolls in the crockpot, pressing down lightly to ensure all pieces are soaked.
5. Optional: Sprinkle chopped pecans or walnuts over the top for added texture and flavor.
6. Cover and cook on low for 3-4 hours, or until the casserole is set and golden brown on top.
7. Drizzle the icing from the cinnamon roll cans over the casserole before serving.

This Crockpot Cinnamon Roll Casserole offers a luxurious breakfast option without the need for much prep time. The slow cooking process allows the flavors to meld perfectly, giving you a deliciously soft, rich dish that feels like a special treat. The ease of making this in a crockpot ensures you can spend more time enjoying the meal than preparing it, making it an ideal choice for busy mornings or leisurely weekend breakfasts.

With its melt-in-your-mouth texture and sweetness from the cinnamon rolls and brown sugar, this casserole is perfect for feeding a crowd or for a family brunch. The cinnamon rolls’ classic flavors are elevated by the creamy, custard-like base, making each bite more satisfying than the last. Whether it’s a holiday morning or just an ordinary weekend, this breakfast bake is sure to impress and bring warmth to your table.

Crockpot Sausage and Egg Breakfast Bake

Packed with protein and flavor, this Crockpot Sausage and Egg Breakfast Bake is a savory dish that combines hearty sausage, eggs, and cheese into a delicious, satisfying breakfast. The slow cooker does all the work, blending these ingredients into a fluffy, flavorful bake. Perfect for those who crave a savory start to the day, it’s a great way to enjoy a filling and balanced meal.

Ingredients:

• 1 lb breakfast sausage (ground)
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/2 cup diced bell pepper (optional)
• 1/2 cup diced onion (optional)
• 2 cups frozen hash browns (or 4 cups fresh cubed potatoes)

Instructions:

1. In a skillet, cook the sausage over medium heat, breaking it apart as it cooks. Drain any excess grease.
2. Spray the inside of your crockpot with non-stick spray and layer the bottom with frozen hash browns (or cubed potatoes).
3. Add the cooked sausage on top of the potatoes, followed by the diced bell pepper and onion if using.
4. In a bowl, whisk together the eggs, milk, garlic powder, onion powder, black pepper, and shredded cheddar cheese.
5. Pour the egg mixture over the sausage and potatoes in the crockpot, making sure it’s evenly distributed.
6. Cover and cook on low for 4-5 hours, or until the eggs are fully set and the dish is firm to the touch.
7. Let the casserole sit for a few minutes before slicing and serving.

This hearty breakfast bake offers the perfect balance of savory and satisfying, with the combination of sausage, eggs, and hash browns ensuring that everyone starts the day with a full stomach. The slow cooking process allows the flavors to meld, making each bite even more delicious. It’s ideal for a family breakfast or brunch and can be customized with additional ingredients like vegetables or different types of cheese.

The richness of the eggs and the savory notes of sausage make this a dish everyone will love, while the addition of hash browns provides texture and substance. Whether you’re feeding a large crowd or enjoying a cozy morning, this breakfast bake is sure to keep everyone energized for the day ahead.

Crockpot Apple Cinnamon Oatmeal Bake

Warm, hearty, and comforting, this Crockpot Apple Cinnamon Oatmeal Bake brings together the sweet taste of apples, the warm spice of cinnamon, and the wholesome goodness of oats. It’s a deliciously healthy breakfast option that’s easy to make in the slow cooker. Perfect for busy mornings, this dish will fill your kitchen with an irresistible aroma and provide you with a nutritious start to your day.

Ingredients:

• 2 cups old-fashioned rolled oats
• 3 cups milk (or non-dairy milk)
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 medium apples, peeled, cored, and diced
• 1 tsp vanilla extract
• 1/4 cup raisins (optional)
• 1/4 cup chopped nuts (optional)

Instructions:

1. Spray the inside of your crockpot with non-stick cooking spray.
2. In the crockpot, combine the oats, milk, brown sugar, cinnamon, salt, and vanilla extract.
3. Add the diced apples and raisins (if using) to the mixture and stir to combine.
4. Cover and cook on low for 6-7 hours, or until the oats are soft and the apples are tender.
5. Stir in the chopped nuts (if using) just before serving for added crunch.

This Crockpot Apple Cinnamon Oatmeal Bake is the perfect choice for those looking for a warm, comforting breakfast that’s both nutritious and delicious. The slow cooking process brings out the natural sweetness of the apples while softening the oats to a creamy consistency. You’ll enjoy the combination of textures—from the tender oats to the juicy apples, with the cinnamon providing a wonderful depth of flavor.

Not only is this oatmeal bake an ideal way to start your day, but it’s also highly customizable. Add your favorite fruits, nuts, or even a dollop of yogurt for extra creaminess. It’s a cozy, wholesome breakfast that’s sure to satisfy your hunger and warm your spirit.

Crockpot Bacon and Spinach Breakfast Casserole

This savory Crockpot Bacon and Spinach Breakfast Casserole is the perfect way to kickstart your morning with a blend of rich, smoky bacon and vibrant spinach. Combined with eggs, cheese, and seasonings, it’s a hearty and satisfying meal that’s easy to prepare and perfect for feeding a crowd. The slow cooker ensures the ingredients come together in a fluffy, delicious casserole that’s sure to please everyone at the table.

Ingredients:

• 8 slices bacon, cooked and crumbled
• 6 large eggs
• 1 cup milk
• 1 cup shredded mozzarella cheese
• 1 cup fresh spinach, chopped
• 1/2 cup diced onion
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp dried basil
• 2 cups cubed bread (stale or day-old works best)

Instructions:

1. Cook the bacon until crispy, then crumble it into small pieces and set it aside.
2. Spray the crockpot with non-stick cooking spray. Layer the cubed bread evenly at the bottom of the crockpot.
3. In a bowl, whisk together the eggs, milk, garlic powder, black pepper, and dried basil until smooth.
4. Stir in the mozzarella cheese, chopped spinach, and crumbled bacon, then pour the mixture over the bread in the crockpot.
5. Add the diced onion to the top and gently press everything down to ensure it’s well mixed.
6. Cover and cook on low for 4-5 hours, or until the casserole is set and golden brown on top.
7. Let the casserole sit for a few minutes before slicing and serving.

The rich flavors of crispy bacon and fresh spinach combine beautifully in this Crockpot Bacon and Spinach Breakfast Casserole. The slow-cooked bread soaks up the egg mixture, giving it a delightful texture that’s both fluffy and substantial. This dish is perfect for breakfast or brunch, offering a savory option that’s both filling and nutritious.

With the bacon providing a savory crunch and the spinach adding a pop of color and health benefits, this casserole is a well-rounded meal that works well for a busy morning. It’s easy to make in large batches, so it’s ideal for family gatherings or weekend brunches. The flavors meld together beautifully, making every bite comforting and satisfying.

Crockpot Sweet Potato and Sausage Breakfast Bake

A deliciously hearty and nourishing breakfast, this Crockpot Sweet Potato and Sausage Breakfast Bake brings together the earthy sweetness of roasted sweet potatoes with savory sausage, eggs, and cheese. This dish is packed with protein, fiber, and vitamins, making it a wholesome and filling meal. The slow cooker ensures that all the flavors come together beautifully, creating a meal that’s both satisfying and energizing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 lb breakfast sausage (ground)
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. In a skillet, cook the sausage over medium heat, breaking it apart as it cooks. Drain any excess grease.
2. Spray the inside of your crockpot with non-stick spray and add the cubed sweet potatoes.
3. Layer the cooked sausage on top of the sweet potatoes.
4. In a bowl, whisk together the eggs, milk, cinnamon, black pepper, salt, and paprika.
5. Pour the egg mixture evenly over the sausage and sweet potatoes in the crockpot.
6. Sprinkle the shredded cheddar cheese over the top.
7. Cover and cook on low for 4-5 hours, or until the eggs are fully set and the sweet potatoes are tender.
8. Garnish with chopped parsley before serving, if desired.

This Crockpot Sweet Potato and Sausage Breakfast Bake is a fantastic way to enjoy a nutritious and flavorful breakfast. The sweetness of the sweet potatoes pairs perfectly with the savory sausage, creating a delightful balance of flavors. The slow cooking method allows the ingredients to blend together, resulting in a dish that’s tender, moist, and full of flavor.

The combination of sweet potatoes and sausage makes this casserole both satisfying and energizing, providing you with the perfect start to your day. It’s a great option for meal prepping, as you can enjoy leftovers for several days. Whether you’re feeding a crowd or just looking for a wholesome breakfast option, this bake will not disappoint.

Crockpot Blueberry Almond French Toast Casserole

A deliciously fruity twist on the classic French toast casserole, this Crockpot Blueberry Almond French Toast Casserole combines the sweetness of blueberries with the richness of custard-soaked bread, creating a dish that’s both decadent and satisfying. The slow cooker helps the flavors to meld perfectly, making it a great option for a leisurely breakfast or special brunch gathering.

Ingredients:

• 1 loaf French bread, cubed (preferably stale)
• 2 cups fresh or frozen blueberries
• 6 large eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup sliced almonds
• Optional: Powdered sugar for dusting

Instructions:

1. Spray the inside of your crockpot with non-stick cooking spray and layer the cubed bread in the bottom.
2. Sprinkle the blueberries evenly over the bread cubes.
3. In a bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt until smooth.
4. Pour the egg mixture over the bread and blueberries, ensuring that all the bread is soaked.
5. Cover and cook on low for 4-5 hours, or until the casserole is set and golden brown on top.
6. About 30 minutes before serving, sprinkle the sliced almonds over the casserole.
7. Optional: Dust with powdered sugar before serving for added sweetness.

This Crockpot Blueberry Almond French Toast Casserole offers a delightful combination of flavors, with the sweetness of the blueberries and brown sugar complementing the richness of the custard-soaked bread. The almonds add a nice crunch, balancing the softness of the casserole. The slow cooker ensures that the dish is cooked to perfection, with a golden top and a soft, flavorful interior.

This breakfast casserole is ideal for special occasions or weekend brunches. It’s easy to prepare the night before and simply set the crockpot to cook in the morning, allowing you to enjoy a decadent meal without much effort. The combination of sweet blueberries, cinnamon, and almonds makes this a crowd-pleasing dish that will leave everyone satisfied.

Crockpot Egg and Veggie Breakfast Bake

This Crockpot Egg and Veggie Breakfast Bake is a light, nutritious option for those who prefer a healthy start to their day. Loaded with colorful vegetables like bell peppers, zucchini, and onions, it’s a great way to incorporate more veggies into your breakfast. The eggs create a fluffy base that holds the vegetables together, and the slow cooking ensures that all the flavors meld into a savory, satisfying dish.

Ingredients:

• 8 large eggs
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• 1/2 cup onion, diced
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• Salt to taste

Instructions:

1. Spray the inside of your crockpot with non-stick spray.
2. In a bowl, whisk together the eggs, milk, garlic powder, black pepper, oregano, and salt until smooth.
3. Add the diced bell peppers, zucchini, and onion to the crockpot, spreading them evenly.
4. Pour the egg mixture over the vegetables, making sure all the veggies are well coated.
5. Sprinkle the shredded cheddar cheese over the top.
6. Cover and cook on low for 3-4 hours, or until the eggs are fully set and the casserole is firm to the touch.
7. Let the casserole cool for a few minutes before serving.

This Crockpot Egg and Veggie Breakfast Bake is a fantastic option for anyone looking for a light, vegetable-packed breakfast. The combination of eggs and fresh vegetables creates a dish that’s as flavorful as it is healthy. It’s perfect for those on a low-carb or keto diet, and the slow cooker makes it easy to prepare without needing much attention.

Crockpot Cheesy Ham and Potato Breakfast Bake

A filling and savory breakfast, this Crockpot Cheesy Ham and Potato Breakfast Bake combines tender potatoes, savory ham, and a gooey cheese sauce into one comforting dish. With a rich egg base and the slow-cooked flavors, this dish is both satisfying and simple to prepare. It’s perfect for a weekend breakfast or brunch, and can even be enjoyed as a filling meal for lunch or dinner.

Ingredients:

• 3 cups diced potatoes (frozen or fresh)
• 2 cups cooked ham, diced
• 6 large eggs
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup green onions, chopped (optional)

Instructions:

1. Spray the crockpot with non-stick cooking spray and layer the diced potatoes at the bottom.
2. Add the diced ham on top of the potatoes.
3. In a bowl, whisk together the eggs, milk, garlic powder, black pepper, and dried thyme.
4. Pour the egg mixture over the ham and potatoes, ensuring everything is covered.
5. Sprinkle the shredded cheddar cheese evenly over the top.
6. Cover and cook on low for 4-5 hours, or until the eggs are set and the potatoes are tender.
7. Garnish with chopped green onions before serving if desired.

This Crockpot Cheesy Ham and Potato Breakfast Bake is a comforting, cheesy dish that is perfect for satisfying even the biggest appetites. The combination of potatoes, ham, and cheese creates a filling meal, while the eggs add richness and texture. The slow cooker ensures that all the ingredients meld together perfectly, making each bite flavorful and tender.

Crockpot Pumpkin Spice Breakfast Bake

Embrace the flavors of fall with this Crockpot Pumpkin Spice Breakfast Bake. Combining the warmth of pumpkin, the sweetness of brown sugar, and the comforting flavors of cinnamon and nutmeg, this dish is a seasonal favorite that will have your family looking forward to breakfast. The slow-cooking process ensures that the flavors deepen and meld perfectly, while the texture remains soft and custardy.

Ingredients:

• 1 can (15 oz) pure pumpkin puree
• 6 large eggs
• 1 1/2 cups milk
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 4 cups cubed bread (preferably day-old or slightly stale)
• Optional: 1/4 cup chopped pecans or walnuts

Instructions:

1. Spray the inside of your crockpot with non-stick cooking spray and layer the cubed bread in the bottom.
2. In a bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
3. Pour the pumpkin mixture evenly over the bread cubes, pressing down slightly to ensure all the bread is soaked.
4. Optional: Sprinkle chopped pecans or walnuts over the top for added texture and flavor.
5. Cover and cook on low for 3-4 hours, or until the casserole is set and golden on top.
6. Allow the casserole to sit for a few minutes before serving to firm up slightly.

This Crockpot Pumpkin Spice Breakfast Bake is a cozy, autumn-inspired dish that will fill your kitchen with a sweet, comforting aroma. The pumpkin adds a natural sweetness and a creamy texture, while the spices infuse the casserole with warmth and depth. The bread soaks up the custard-like mixture, creating a soft, pudding-like texture that is perfect for breakfast or brunch.

The addition of nuts provides a wonderful crunch and extra richness, making this dish not only a flavorful option but also one that’s full of texture. Whether it’s Thanksgiving morning or just a crisp fall day, this breakfast bake is sure to bring a little extra joy to your table.

Crockpot Turkey Sausage and Potato Breakfast Casserole

This Crockpot Turkey Sausage and Potato Breakfast Casserole is a healthy yet hearty option for breakfast, combining lean turkey sausage, crispy potatoes, and fluffy eggs into a comforting dish that’s easy to prepare. The turkey sausage provides a lighter, protein-packed alternative to traditional breakfast meats, while the potatoes and eggs offer heartiness to keep you full throughout the morning.

Ingredients:

• 1 lb turkey sausage (bulk or casings removed)
• 3 cups diced potatoes (fresh or frozen)
• 6 large eggs
• 1 cup milk
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup diced bell pepper (optional)
• 1/2 cup chopped green onions (optional)

Instructions:

1. In a skillet, cook the turkey sausage over medium heat, breaking it apart as it cooks. Drain any excess grease.
2. Spray the crockpot with non-stick cooking spray and add the diced potatoes to the bottom.
3. Layer the cooked turkey sausage over the potatoes, then add the optional bell pepper and green onions if using.
4. In a bowl, whisk together the eggs, milk, garlic powder, onion powder, black pepper, and thyme.
5. Pour the egg mixture over the potatoes and sausage, ensuring everything is well-coated.
6. Sprinkle the shredded mozzarella cheese over the top.
7. Cover and cook on low for 4-5 hours, or until the eggs are set and the potatoes are tender.
8. Let the casserole cool slightly before slicing and serving.

This Crockpot Turkey Sausage and Potato Breakfast Casserole is a great way to enjoy a satisfying meal without the heaviness of traditional breakfast casseroles. The turkey sausage adds a light but flavorful protein, while the potatoes create a hearty base for the dish. The slow cooker makes this recipe simple to assemble and cook, and the result is a flavorful, filling breakfast that’s perfect for any day of the week.

The mozzarella cheese provides a creamy finish, while the seasonings ensure that the casserole is full of flavor. Whether you’re feeding a crowd or preparing a meal for the week, this casserole is an easy, nutritious option that will keep everyone satisfied.

Crockpot Chorizo and Cheese Breakfast Bake

For those who enjoy a bit of spice in their breakfast, this Crockpot Chorizo and Cheese Breakfast Bake is the perfect solution. The savory and slightly spicy chorizo sausage pairs beautifully with the creamy eggs and gooey cheese. The slow-cooked dish allows the flavors to meld together, creating a rich and flavorful breakfast that is sure to satisfy.

Ingredients:

• 1 lb chorizo sausage
• 8 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp chili powder
• Salt and pepper to taste
• Optional: Fresh cilantro for garnish

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it apart as it cooks. Drain any excess fat and set aside.
2. Spray the inside of the crockpot with non-stick cooking spray. Layer the cooked chorizo in the bottom.
3. In a bowl, whisk together the eggs, milk, cumin, smoked paprika, chili powder, salt, and pepper.
4. Add the diced bell pepper and onion to the crockpot, then pour the egg mixture over everything.
5. Sprinkle the shredded cheddar cheese over the top.
6. Cover and cook on low for 4-5 hours, or until the eggs are set and the casserole is golden brown on top.
7. Optional: Garnish with fresh cilantro before serving.

This Crockpot Chorizo and Cheese Breakfast Bake brings a bold, spicy flavor to your morning routine. The chorizo adds a savory richness with a little kick, while the eggs and cheese create a creamy balance to temper the spice. The vegetables add color and freshness to the dish, making it as visually appealing as it is flavorful.

Whether you’re serving it to a crowd or enjoying it for yourself, this breakfast bake is a fun and flavorful way to start your day. The slow-cooked ingredients meld together perfectly, and the leftovers taste just as good the next day.

Crockpot Strawberry Banana French Toast Casserole

This Crockpot Strawberry Banana French Toast Casserole is a fruity and decadent breakfast that combines the sweetness of strawberries and bananas with the richness of custard-soaked bread. The slow cooker allows the flavors to develop fully, creating a dish that’s indulgent yet easy to make. It’s perfect for a special breakfast or brunch gathering.

Ingredients:

• 1 loaf French bread, cubed (preferably stale)
• 1 cup fresh strawberries, sliced
• 2 ripe bananas, sliced
• 6 large eggs
• 1 1/2 cups milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup powdered sugar (optional for dusting)

Instructions:

1. Spray the crockpot with non-stick cooking spray and layer the cubed bread in the bottom.
2. Arrange the sliced strawberries and bananas over the bread.
3. In a bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until smooth.
4. Pour the egg mixture over the bread and fruit, pressing down gently to ensure the bread soaks up the custard.
5. Cover and cook on low for 4-5 hours, or until the casserole is set and golden on top.
6. Optional: Dust with powdered sugar before serving for added sweetness.

This Crockpot Strawberry Banana French Toast Casserole is a fruity twist on the classic French toast. The strawberries and bananas infuse the bread with natural sweetness, and the custard base creates a soft, creamy texture. The slow cooking process allows the ingredients to meld perfectly, making each bite rich and flavorful.

Whether you’re making it for a holiday or simply a weekend treat, this casserole is a delicious way to enjoy fresh fruit in your breakfast. The natural sweetness from the fruit and the custard-like bread make it feel indulgent, while still being easy to prepare in the slow cooker.

Crockpot Spinach, Feta, and Mushroom Breakfast Bake

For those seeking a savory and vegetarian breakfast, this Crockpot Spinach, Feta, and Mushroom Breakfast Bake is a healthy and flavorful option. The earthy mushrooms, creamy feta, and fresh spinach combine to create a dish that’s light yet filling. The slow-cooked eggs hold everything together in a fluffy, savory casserole that’s perfect for brunch or a nutritious start to the day.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 6 large eggs
• 1 cup milk
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• Salt to taste
• 1 cup diced tomatoes (optional)

Instructions:

1. Spray the crockpot with non-stick cooking spray and layer the chopped spinach and sliced mushrooms in the bottom.
2. In a bowl, whisk together the eggs, milk, garlic powder, black pepper, oregano, and salt.
3. Pour the egg mixture over the spinach and mushrooms, making sure everything is evenly distributed.
4. Sprinkle the crumbled feta cheese over the top, followed by the optional diced tomatoes if desired.
5. Cover and cook on low for 3-4 hours, or until the eggs are set and the casserole is firm to the touch.
6. Let the casserole cool for a few minutes before slicing and serving.

This Crockpot Spinach, Feta, and Mushroom Breakfast Bake is a savory, satisfying dish that’s full of fresh, vibrant flavors. The spinach adds a boost of vitamins and color, while the mushrooms contribute a rich, earthy taste. The feta cheese brings a tangy creaminess that balances perfectly with the other ingredients, making this casserole a delightful breakfast or brunch option.

This dish is perfect for those looking for a light yet filling meal. It’s low-carb, packed with protein, and full of nutritious vegetables, making it an ideal choice for anyone who wants a wholesome and satisfying breakfast. Whether served with a side of fresh fruit or enjoyed on its own, this breakfast bake is sure to become a favorite.

Crockpot Ham and Broccoli Egg Bake

For a protein-packed, savory breakfast, this Crockpot Ham and Broccoli Egg Bake combines the rich flavor of ham with the freshness of broccoli and eggs. The slow cooking process creates a tender, moist casserole that’s perfect for a busy morning or a weekend brunch. It’s a simple yet delicious way to enjoy vegetables and lean protein in your breakfast.

Ingredients:

• 1 1/2 cups cooked ham, diced
• 2 cups fresh broccoli florets, steamed or blanched
• 8 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1/4 cup chopped green onions (optional)

Instructions:

1. Spray the crockpot with non-stick cooking spray and layer the diced ham and steamed broccoli at the bottom.
2. In a bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
3. Pour the egg mixture evenly over the ham and broccoli, ensuring everything is well-coated.
4. Sprinkle the shredded cheddar cheese over the top.
5. Cover and cook on low for 4-5 hours, or until the eggs are set and the casserole is golden brown on top.
6. Optional: Garnish with chopped green onions before serving.

This Crockpot Ham and Broccoli Egg Bake is an ideal way to start your day with a balanced combination of protein, vegetables, and cheese. The ham adds a savory, salty flavor, while the broccoli provides a burst of freshness and a dose of vitamins. The cheese adds a creamy richness, and the eggs bring everything together in a fluffy, satisfying bake.

Whether you serve it as a hearty breakfast or brunch, this recipe is sure to be a hit. It’s easy to make, and leftovers can be enjoyed throughout the week. The flavors meld beautifully in the slow cooker, and the addition of green onions gives the dish a touch of brightness, making every bite delicious.

Crockpot Bacon, Egg, and Avocado Breakfast Casserole

This Crockpot Bacon, Egg, and Avocado Breakfast Casserole is a creamy, savory dish with a touch of indulgence. The crispy bacon adds a savory crunch, the eggs provide a fluffy base, and the creamy avocado offers a cool, smooth contrast. This breakfast casserole is perfect for anyone who loves the classic combination of bacon and eggs but wants to elevate it with the rich texture of avocado.

Ingredients:

• 8 slices bacon, cooked and crumbled
• 6 large eggs
• 1 cup milk
• 1 ripe avocado, diced
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp paprika
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Cook the bacon until crispy, then crumble it into small pieces and set it aside.
2. Spray the crockpot with non-stick cooking spray. Layer the crumbled bacon evenly at the bottom.
3. In a bowl, whisk together the eggs, milk, garlic powder, black pepper, paprika, and salt.
4. Pour the egg mixture over the bacon in the crockpot.
5. Sprinkle the shredded mozzarella cheese evenly over the top.
6. Cover and cook on low for 3-4 hours, or until the eggs are set and the casserole is golden brown on top.
7. In the last 10 minutes of cooking, add the diced avocado on top to warm it through.
8. Optional: Garnish with fresh cilantro before serving.

This Crockpot Bacon, Egg, and Avocado Breakfast Casserole is a great way to indulge in a comforting breakfast with a modern twist. The combination of crispy bacon and creamy avocado creates a delightful contrast of textures, while the eggs and cheese bring everything together in a fluffy, savory bake. The slow cooker ensures the casserole is evenly cooked and full of flavor.

It’s an excellent choice for a weekend brunch or a special occasion breakfast. The richness of the avocado balances out the savory bacon and eggs, making it a satisfying and luxurious meal. The added cilantro provides a fresh, herbaceous touch that brightens the flavors, making this dish truly unforgettable.

Crockpot Apple Cinnamon Oatmeal Bake

For a cozy, sweet breakfast that’s also filling, this Crockpot Apple Cinnamon Oatmeal Bake combines the warmth of cinnamon with the natural sweetness of apples. The oats cook to perfection in the slow cooker, creating a hearty yet comforting dish. It’s perfect for a chilly morning and makes your home smell amazing as it cooks.

Ingredients:

• 2 cups old-fashioned rolled oats
• 3 apples, peeled, cored, and diced
• 4 cups milk (or dairy-free alternative)
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Spray the crockpot with non-stick cooking spray and add the oats, diced apples, brown sugar, cinnamon, nutmeg, and salt.
2. Pour the milk and vanilla extract over the mixture and stir to combine.
3. Cover and cook on low for 6-7 hours, or until the oats are soft and have absorbed the liquid.
4. Optional: Stir in chopped walnuts during the last 30 minutes of cooking for added crunch.
5. Serve warm, and drizzle with a little honey or maple syrup if desired.

This Crockpot Apple Cinnamon Oatmeal Bake is a wholesome and satisfying breakfast that’s both sweet and nutritious. The apples soften as they cook, releasing their natural sugars, while the cinnamon and nutmeg provide a warm, comforting flavor. The oats become tender and absorb the flavors of the apples, creating a creamy and filling dish.

This oatmeal bake is perfect for meal prepping, as you can make a large batch and enjoy it throughout the week. It’s also an excellent option for busy mornings or feeding a crowd, as the slow cooker does most of the work. The added walnuts provide a nice texture and a boost of healthy fats, making this oatmeal bake a well-rounded and delicious start to the day.

Crockpot Sausage and Peppers Breakfast Casserole

This Crockpot Sausage and Peppers Breakfast Casserole is a flavorful, hearty dish that’s perfect for anyone who loves savory breakfasts with a bit of spice. The combination of spicy sausage, sweet bell peppers, and creamy eggs creates a satisfying meal that will keep you full for hours. The slow cooker ensures that all the flavors blend together beautifully.

Ingredients:

• 1 lb breakfast sausage (spicy or mild, based on preference)
• 2 bell peppers, diced (red and green)
• 6 large eggs
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• Salt to taste

Instructions:

1. Cook the sausage in a skillet over medium heat, breaking it apart as it cooks. Drain any excess grease and set it aside.
2. Spray the crockpot with non-stick cooking spray and layer the cooked sausage and diced bell peppers at the bottom.
3. In a bowl, whisk together the eggs, milk, garlic powder, black pepper, oregano, and salt.
4. Pour the egg mixture over the sausage and peppers, ensuring everything is evenly distributed.
5. Sprinkle the shredded cheddar cheese over the top.
6. Cover and cook on low for 4-5 hours, or until the eggs are set and the casserole is golden brown.
7. Let the casserole cool for a few minutes before slicing and serving.

This Crockpot Sausage and Peppers Breakfast Casserole is a satisfying and flavorful dish that combines the richness of sausage with the sweetness of bell peppers. The cheese adds a creamy, indulgent layer, while the eggs hold everything together in a fluffy, moist casserole. The slow cooker allows the ingredients to cook evenly, making it an effortless option for busy mornings.

It’s perfect for feeding a crowd or meal prepping for the week. The casserole is full of protein, making it an excellent choice for a filling breakfast that will keep you satisfied. The savory, spicy flavors are sure to please everyone at the table.

Crockpot Lemon Blueberry Pancake Bake

For a refreshing twist on classic pancakes, this Crockpot Lemon Blueberry Pancake Bake combines zesty lemon with sweet, juicy blueberries, creating a breakfast that’s both light and indulgent. The slow cooker transforms the pancake batter into a fluffy, cake-like texture that’s perfect for serving a crowd or enjoying a leisurely morning.

Ingredients:

• 2 cups pancake mix
• 1 1/2 cups milk
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries
• 1/4 cup maple syrup (optional for serving)
• Powdered sugar for dusting (optional)

Instructions:

1. Spray the crockpot with non-stick cooking spray and set it aside.
2. In a bowl, whisk together the pancake mix, milk, eggs, melted butter, vanilla extract, and lemon zest until smooth.
3. Gently fold in the blueberries, being careful not to break them up.
4. Pour the batter into the crockpot and smooth the top.
5. Cover and cook on low for 3-4 hours, or until the pancake bake is golden brown and set in the center.
6. Optional: Dust with powdered sugar and drizzle with maple syrup before serving.

This Crockpot Lemon Blueberry Pancake Bake is a delightful and refreshing way to enjoy pancakes without all the flipping. The lemon zest adds a bright, citrusy flavor that complements the sweetness of the blueberries perfectly. The slow cooker ensures the pancake bake is light and fluffy, with a golden top and a soft interior.

This dish is perfect for a weekend brunch or a special breakfast, and it’s easy to make ahead for a busy morning. The combination of blueberries and lemon creates a fresh and satisfying flavor that everyone will love. It’s a perfect way to enjoy pancakes without the hassle of cooking each one individually.

Crockpot Sweet Potato and Sausage Breakfast Bake

This Crockpot Sweet Potato and Sausage Breakfast Bake is a nourishing, savory dish that combines the rich flavors of breakfast sausage with the sweetness of roasted sweet potatoes. The slow cooking process creates a hearty, comforting casserole that’s not only packed with flavor but also provides a great balance of protein, vegetables, and healthy carbs.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 lb breakfast sausage (mild or spicy)
• 6 large eggs
• 1 cup milk
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• Salt to taste
• 1 cup shredded cheddar cheese
• 1/4 cup chopped parsley (optional for garnish)

Instructions:

1. Peel and dice the sweet potatoes into bite-sized pieces. Lightly sauté the sweet potatoes in a skillet for 5-7 minutes until slightly softened.
2. In another pan, cook the breakfast sausage over medium heat, breaking it apart as it cooks. Once browned, drain the excess fat and set aside.
3. Spray the crockpot with non-stick cooking spray. Add the sautéed sweet potatoes and cooked sausage to the bottom of the crockpot.
4. In a bowl, whisk together the eggs, milk, garlic powder, paprika, cumin, black pepper, and salt.
5. Pour the egg mixture over the sausage and sweet potatoes, ensuring everything is evenly distributed.
6. Sprinkle the shredded cheddar cheese over the top.
7. Cover and cook on low for 4-5 hours, or until the eggs are set and the casserole is golden brown on top.
8. Optional: Garnish with chopped parsley before serving.

This Crockpot Sweet Potato and Sausage Breakfast Bake is an excellent way to enjoy a filling, nutritious breakfast that’s full of flavor. The sweet potatoes provide a natural sweetness and a creamy texture once cooked, while the sausage adds a savory, protein-packed element. The combination of eggs and cheese creates a fluffy, comforting base, making this casserole a well-rounded dish that will keep you energized all morning.

Perfect for busy mornings, meal prepping, or feeding a crowd, this casserole is a delicious and healthy alternative to heavier breakfast options. The sweetness of the potatoes and the richness of the sausage create a perfect balance of flavors, while the slow cooking ensures that all the ingredients meld together beautifully.

Crockpot Mediterranean Breakfast Casserole

This Mediterranean-inspired Crockpot Breakfast Casserole brings together the vibrant flavors of olives, feta, and sun-dried tomatoes, creating a savory and satisfying breakfast that’s both healthy and delicious. The combination of vegetables and eggs, along with the salty feta cheese and briny olives, gives this casserole a unique and flavorful twist.

Ingredients:

• 1 cup sun-dried tomatoes, chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 1 cup crumbled feta cheese
• 1 small onion, diced
• 1 cup diced bell peppers (red, green, or yellow)
• 6 large eggs
• 1 cup milk
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 cup spinach leaves, chopped (optional for added greens)

Instructions:

1. Spray the crockpot with non-stick cooking spray. Layer the chopped sun-dried tomatoes, Kalamata olives, diced onion, diced bell peppers, and chopped spinach (if using) in the bottom of the crockpot.
2. In a bowl, whisk together the eggs, milk, dried oregano, garlic powder, salt, and pepper.
3. Pour the egg mixture evenly over the vegetables in the crockpot.
4. Sprinkle the crumbled feta cheese on top of the egg mixture.
5. Cover and cook on low for 4-5 hours, or until the eggs are set and the casserole is golden brown around the edges.
6. Let the casserole cool slightly before slicing and serving.

The Crockpot Mediterranean Breakfast Casserole is a vibrant, flavorful dish that’s packed with healthy ingredients. The feta cheese adds a creamy, tangy element, while the olives and sun-dried tomatoes provide a bold, savory flavor. The eggs bring everything together in a fluffy, satisfying bake, while the optional spinach adds a boost of greens.

This casserole is perfect for anyone who loves Mediterranean flavors and is looking for a healthier breakfast option. It’s also a great choice for meal prepping, as it can be easily stored and enjoyed throughout the week. With its bright, savory flavors, this casserole is sure to make your breakfast feel special and indulgent, without being heavy.

Crockpot Cinnamon Roll Breakfast Casserole

For a sweet and indulgent breakfast, this Crockpot Cinnamon Roll Breakfast Casserole is an absolute treat. Combining gooey cinnamon rolls with a creamy egg custard, this dish brings the best of both worlds—rich, sweet pastry and soft, fluffy eggs. It’s an easy-to-make breakfast that feels like a dessert, perfect for holidays or special occasions.

Ingredients:

• 2 cans of refrigerated cinnamon rolls (with icing)
• 6 large eggs
• 1 cup milk
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped pecans or walnuts (optional)
• Icing from the cinnamon rolls for drizzling

Instructions:

1. Spray the crockpot with non-stick cooking spray. Cut the cinnamon rolls into quarters and layer them in the bottom of the crockpot.
2. In a bowl, whisk together the eggs, milk, brown sugar, cinnamon, vanilla extract, and salt.
3. Pour the egg mixture evenly over the cinnamon rolls, making sure all the pieces are soaked.
4. Optional: Sprinkle the chopped pecans or walnuts over the top for added texture.
5. Cover and cook on low for 3-4 hours, or until the eggs are set and the cinnamon rolls are soft and cooked through.
6. Drizzle the icing from the cinnamon rolls over the casserole just before serving.

This Crockpot Cinnamon Roll Breakfast Casserole is a deliciously decadent treat that combines the comforting flavors of cinnamon rolls with the richness of a breakfast casserole. The slow cooking ensures that the cinnamon rolls absorb the egg mixture, becoming soft and gooey while holding onto their sweet, spiced flavor. The brown sugar and cinnamon enhance the sweetness, while the optional nuts add a delightful crunch.

Perfect for special occasions, family gatherings, or just a weekend treat, this breakfast casserole brings the indulgence of a cinnamon roll to a whole new level. It’s a simple and easy-to-make dish that’s sure to become a family favorite, and the icing adds that perfect final touch of sweetness. Whether served for breakfast or brunch, this casserole is bound to impress.

Note: More recipes are coming soon!