29+ Must Try Crockpot Breakfast and Brunch Recipes to Try This Week

Looking for a way to simplify your breakfast or brunch routine?

A crockpot might be the answer.

With its easy, hands-off cooking process, the crockpot allows you to enjoy warm, delicious meals without the stress.

Whether you’re hosting a brunch gathering or just need a comforting breakfast for yourself, the crockpot can create a variety of dishes that are both nutritious and indulgent.

From savory egg bakes to sweet oatmeal options, there’s a recipe for everyone.

The beauty of these crockpot breakfast and brunch recipes is that you can set them up the night before, leaving you with more time to relax in the morning.

If you’re tired of the same old breakfast options and want to try something new and exciting, these 29+ crockpot recipes will inspire your next brunch gathering.

They offer a mix of flavors, from hearty and savory to light and sweet, ensuring there’s something for every palate.

The best part is that these recipes are easy to customize and adapt to your preferences.

Get ready to wake up to a warm, comforting breakfast or brunch that will leave everyone asking for seconds.

29+ Must Try Crockpot Breakfast and Brunch Recipes to Try This Week

Crockpot breakfast and brunch recipes are the ultimate solution for busy mornings or leisurely weekends.

They bring together convenience, flavor, and creativity in one pot.

With the ability to cook everything from savory egg casseroles to decadent oatmeal and French toast, your crockpot is an invaluable kitchen tool for preparing meals with minimal effort.

So, whether you’re feeding a crowd or enjoying a quiet morning, these recipes will help you create a memorable meal every time.

Give these recipes a try, and let the slow cooker work its magic, leaving you with delicious, satisfying dishes that will become new favorites for any breakfast or brunch occasion.

Overnight Crockpot French Toast Casserole

This decadent French Toast Casserole is perfect for busy mornings when you still want something indulgent. Made with a rich custard base, it’s layered with chunks of soft bread and topped with a cinnamon-sugar crust that caramelizes as it cooks. The crockpot makes it incredibly easy to prepare the night before, so you can wake up to the comforting smell of breakfast without any hassle.

Ingredients:

• 1 loaf of French bread, cubed
• 8 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup brown sugar
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1/4 cup butter, melted
• Powdered sugar for dusting (optional)

Instructions:

1. Lightly grease your crockpot with cooking spray or butter.
2. In a large bowl, whisk together the eggs, milk, cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Add the cubed French bread to the bowl and toss to coat. Let it sit for about 10 minutes to soak up the custard mixture.
4. Transfer the soaked bread mixture to the crockpot, spreading it evenly.
5. Drizzle the melted butter and maple syrup over the top.
6. Cover and cook on low for 6-8 hours, or until the casserole is golden brown and cooked through.
7. Once done, dust with powdered sugar if desired before serving.

This French Toast Casserole makes for a fantastic brunch dish, as it’s rich, flavorful, and easy to prepare. Whether serving guests or just enjoying a special treat with family, this crockpot recipe takes the stress out of making breakfast, giving you more time to enjoy the morning. The custard soaks deep into the bread, creating a tender, melt-in-your-mouth texture that pairs beautifully with maple syrup or fresh fruit. It’s a comforting and indulgent way to start the day.

Crockpot Breakfast Casserole with Sausage and Hash Browns

This savory breakfast casserole combines hearty sausage, crispy hash browns, eggs, and melted cheese for a satisfying brunch dish that’s sure to please a crowd. Made in the crockpot, it’s a no-fuss recipe that can be prepared the night before and cooked while you sleep, so you wake up to a warm, delicious meal.

Ingredients:

• 1 pound breakfast sausage, crumbled
• 1 bag (30 oz) frozen hash browns, thawed
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 8 large eggs
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 teaspoon paprika (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the sausage in a skillet over medium heat until fully cooked, breaking it up into crumbles. Drain any excess fat.
2. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and paprika.
3. Lightly grease the crockpot insert and layer the thawed hash browns on the bottom.
4. Add the cooked sausage over the hash browns, followed by half of the shredded cheese.
5. Pour the egg mixture evenly over the casserole, then sprinkle with the remaining cheese.
6. Cover and cook on low for 7-8 hours, or until the eggs are set and the casserole is golden on top.
7. Garnish with fresh parsley before serving.

This Crockpot Breakfast Casserole with Sausage and Hash Browns is a filling, flavorful dish perfect for family brunches or special gatherings. It’s a comforting combination of savory sausage, crispy hash browns, and gooey cheese, making it a crowd-pleaser for all ages. The beauty of this dish lies in its simplicity and versatility—you can swap in different cheeses or add vegetables like bell peppers or spinach for variety. It’s a great way to fuel up for the day, and the slow-cooking process ensures that all the flavors meld together beautifully.

Crockpot Cinnamon Roll Oatmeal

For a sweet and cozy brunch, this Crockpot Cinnamon Roll Oatmeal delivers the warm flavors of a cinnamon roll with the hearty texture of oatmeal. The oats are slow-cooked in a rich mixture of milk, butter, and brown sugar, creating a creamy, dessert-like dish that’s perfect for a leisurely weekend morning.

Ingredients:

• 2 cups old-fashioned rolled oats
• 4 cups milk
• 1/4 cup butter, cubed
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (optional)
• 1/2 cup icing (from a tube of cinnamon rolls or homemade)

Instructions:

1. Grease the crockpot with cooking spray or butter.
2. Combine the oats, milk, butter, brown sugar, cinnamon, vanilla extract, and salt in the crockpot.
3. Stir to combine, then cover and cook on low for 6-7 hours, stirring once halfway through.
4. When the oatmeal is creamy and the oats are tender, add the chopped pecans, if desired, and stir to combine.
5. Drizzle with cinnamon roll icing before serving.

This cinnamon roll-inspired oatmeal is a great way to indulge in a sweet breakfast without the need to make actual cinnamon rolls. The slow-cooked oats become perfectly creamy, while the brown sugar and cinnamon create a rich, spiced flavor that mimics the filling of a classic cinnamon roll. Topping it with icing adds the perfect finishing touch. It’s a comforting, satisfying dish that feels like a treat but is still packed with nutrients, making it a great way to start a chilly morning. Plus, it’s easy to make in advance and enjoy over multiple days.

Crockpot Bacon and Egg Breakfast Casserole

This Bacon and Egg Breakfast Casserole is a savory, satisfying dish packed with crispy bacon, fluffy scrambled eggs, and a generous layer of melted cheese. It’s a hearty, protein-packed meal that will keep you full all morning. The slow cooker makes it easy to prepare in advance, and the result is a comforting, warm casserole that’s perfect for brunch or holiday mornings.

Ingredients:

• 1 pound bacon, cooked and crumbled
• 8 large eggs
• 2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced green bell pepper
• 1/2 cup diced onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 bag (30 oz) frozen hash browns, thawed

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. In a large bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper.
3. Layer the thawed hash browns on the bottom of the crockpot, followed by the crumbled bacon, diced bell pepper, and onion.
4. Pour the egg mixture over the ingredients in the crockpot, ensuring everything is evenly coated.
5. Sprinkle the shredded cheddar cheese on top.
6. Cover and cook on low for 6-7 hours, or until the eggs are fully set and the cheese is melted and bubbly.
7. Serve warm and enjoy!

This Bacon and Egg Breakfast Casserole is a wonderful option for busy mornings when you want a hearty breakfast without a lot of work. The combination of crispy bacon, savory vegetables, and cheesy eggs makes for a satisfying meal that everyone will love. The crockpot method allows the flavors to meld together beautifully, creating a casserole that is both rich and flavorful. Whether it’s for a weekend brunch or a special holiday breakfast, this dish will quickly become a favorite in your household.

Crockpot Blueberry Banana Bread Oatmeal

This Crockpot Blueberry Banana Bread Oatmeal combines the best of both worlds: the wholesome goodness of oatmeal with the sweet, comforting flavors of banana bread and blueberries. The slow-cooking process allows the oats to become creamy and tender, while the fruit and spices add natural sweetness and depth of flavor. It’s a warm, nutritious way to start your day.

Ingredients:

• 2 cups old-fashioned rolled oats
• 4 cups milk
• 2 ripe bananas, mashed
• 1 cup fresh or frozen blueberries
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• Chopped walnuts (optional, for topping)

Instructions:

1. Grease the crockpot with cooking spray or butter.
2. Combine the oats, milk, mashed bananas, blueberries, cinnamon, nutmeg, honey, vanilla extract, and salt in the crockpot.
3. Stir everything together until evenly combined.
4. Cover and cook on low for 6-7 hours, stirring once halfway through.
5. Once the oatmeal is cooked and creamy, serve with a sprinkle of chopped walnuts, if desired.

This Crockpot Blueberry Banana Bread Oatmeal is perfect for those chilly mornings when you crave something warm and filling. The bananas and blueberries provide natural sweetness, while the cinnamon and nutmeg give the oatmeal that comforting, cozy flavor that’s reminiscent of freshly baked banana bread. The crockpot makes it incredibly easy to prepare, and the result is a dish that is as nutritious as it is delicious. You can even make a larger batch and enjoy it for several days!

Crockpot Apple Cinnamon Quinoa Porridge

For a healthy yet indulgent breakfast, this Apple Cinnamon Quinoa Porridge combines protein-packed quinoa with the sweet flavors of apples and cinnamon. It’s a perfect choice for those who want to start their day with something filling but not too heavy. The crockpot allows the quinoa to cook slowly, absorbing all the flavors, resulting in a creamy and comforting dish that’s packed with nutrients.

Ingredients:

• 1 cup quinoa, rinsed
• 4 cups almond milk (or milk of choice)
• 2 apples, peeled and diced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts (optional)
• Fresh cream or yogurt (optional, for topping)

Instructions:

1. Grease the crockpot with cooking spray or butter.
2. Add the quinoa, almond milk, diced apples, cinnamon, ginger, maple syrup, and salt to the crockpot.
3. Stir to combine, ensuring the quinoa is evenly spread throughout.
4. Cover and cook on low for 6-7 hours, stirring once halfway through.
5. Once the porridge is thick and creamy, serve with a dollop of fresh cream or yogurt, and sprinkle with chopped walnuts for added crunch.

This Apple Cinnamon Quinoa Porridge is a nutritious, hearty breakfast that’s perfect for starting the day on a healthy note. Quinoa is a great alternative to traditional oats, offering a complete protein source and a light, fluffy texture. The apples and cinnamon add natural sweetness, while the walnuts provide a nice crunch. This dish is a fantastic way to get in your whole grains, fruit, and healthy fats all in one satisfying meal. It’s filling, nourishing, and sure to keep you energized throughout the morning.

Crockpot Egg and Veggie Breakfast Burrito Filling

This Crockpot Egg and Veggie Breakfast Burrito Filling is a deliciously simple and customizable recipe that combines scrambled eggs with fresh vegetables like bell peppers, onions, and spinach. It’s perfect for prepping in advance and can be served as a hearty burrito filling or as a breakfast bowl. Packed with protein and vegetables, it’s a healthy and satisfying way to start the day.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1 cup diced bell peppers (red, yellow, or green)
• 1/2 cup diced onions
• 1 cup fresh spinach, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• Warm flour tortillas (optional, for serving)
• Salsa (optional, for serving)

Instructions:

1. In a bowl, whisk together the eggs, milk, garlic powder, cumin, salt, and pepper.
2. Lightly grease the crockpot with cooking spray or butter.
3. Add the diced bell peppers, onions, and spinach to the crockpot, followed by the egg mixture.
4. Stir everything to combine and spread it out evenly.
5. Cover and cook on low for 4-5 hours, or until the eggs are fully cooked and set.
6. If using, sprinkle the shredded cheddar cheese over the top and let it melt before serving.
7. Serve as a filling for warm flour tortillas or enjoy it as a hearty breakfast bowl with salsa on top.

This Egg and Veggie Breakfast Burrito Filling is incredibly versatile and can be adapted to suit your preferences. Whether you like adding different vegetables, spices, or even meats like sausage or bacon, the crockpot ensures everything is cooked to perfection. The eggs are soft and fluffy, and the veggies provide a burst of flavor and texture. It’s an easy and delicious meal that works well for meal prep, so you can enjoy a hearty breakfast throughout the week.

Crockpot Sweet Potato and Chorizo Hash

Sweet potatoes and chorizo come together in this flavorful and satisfying crockpot hash. The sweet potatoes soften and caramelize while the chorizo adds a spicy, savory kick, making this dish a great choice for brunch or a weekend breakfast. The slow-cooked ingredients meld together, creating a deliciously balanced dish that’s easy to prepare and full of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 pound chorizo sausage, casing removed
• 1/2 cup diced onions
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 2 large eggs (optional, for topping)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. Add the diced sweet potatoes, chorizo, onions, bell pepper, and garlic to the crockpot.
3. Season with cumin, paprika, salt, and pepper, then stir to combine.
4. Cover and cook on low for 6-7 hours, or until the sweet potatoes are tender and the chorizo is fully cooked.
5. If desired, crack two eggs over the top of the hash in the last 20 minutes of cooking, allowing them to cook until the whites are set.
6. Garnish with fresh cilantro before serving.

This Sweet Potato and Chorizo Hash is a hearty, flavorful breakfast that combines the sweetness of the potatoes with the bold, spicy flavors of chorizo. The crockpot allows the ingredients to cook together slowly, developing deep flavors and a satisfying texture. It’s a great way to add variety to your brunch spread and works well with a fried egg on top. The combination of sweet, savory, and spicy makes this dish a truly unique breakfast experience.

Crockpot Maple Bacon Breakfast Quinoa

This Crockpot Maple Bacon Breakfast Quinoa is a unique and flavorful take on a classic breakfast grain. The quinoa cooks slowly in the crockpot, absorbing all the rich flavors of crispy bacon, maple syrup, and a hint of vanilla. The result is a hearty and indulgent breakfast that’s still light and full of protein, perfect for those mornings when you want something a little different from the usual oatmeal or cereal.

Ingredients:

• 1 cup quinoa, rinsed
• 4 cups almond milk (or milk of your choice)
• 1/2 cup maple syrup
• 6 slices bacon, cooked and crumbled
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• Fresh berries (optional, for topping)
• Chopped pecans or walnuts (optional, for topping)

Instructions:

1. Grease the crockpot insert with cooking spray or butter.
2. Add the quinoa, almond milk, maple syrup, crumbled bacon, vanilla extract, cinnamon, nutmeg, and salt to the crockpot.
3. Stir to combine and ensure the quinoa is evenly distributed in the liquid.
4. Cover and cook on low for 6-7 hours, stirring once or twice during the cooking time.
5. When the quinoa is soft and has absorbed most of the liquid, serve topped with fresh berries and chopped nuts if desired.

This Crockpot Maple Bacon Breakfast Quinoa is an excellent choice for those who want a hearty, nutritious breakfast that’s still a little bit indulgent. The sweet maple syrup and smoky bacon complement each other beautifully, while the quinoa provides a satisfying, protein-packed base. It’s a filling dish that doesn’t feel heavy, and it’s perfect for those chilly mornings when you want something warm and comforting. The beauty of quinoa is that it can be easily adapted—add some dried fruit or swap in different nuts to suit your preferences.

Crockpot Breakfast Burrito Casserole

This Breakfast Burrito Casserole is the perfect solution for a crowd-pleasing brunch that combines all the elements of a breakfast burrito into one hearty, easy-to-make casserole. It’s layered with scrambled eggs, sausage, cheese, and seasoned potatoes, all cooked slowly in the crockpot. The best part? You can add any of your favorite burrito fillings, like salsa or guacamole, before serving for an extra burst of flavor.

Ingredients:

• 1 pound breakfast sausage, crumbled
• 1 bag (30 oz) frozen hash browns, thawed
• 8 large eggs
• 1 cup milk
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cups shredded cheddar cheese
• 1/2 cup diced tomatoes (optional)
• 1/4 cup chopped green onions (optional)
• 1 cup salsa or sour cream (for topping)

Instructions:

1. Brown the sausage in a skillet over medium heat until fully cooked, breaking it up into small crumbles. Drain any excess fat.
2. In a large bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper.
3. Lightly grease the crockpot with cooking spray or butter.
4. Layer the thawed hash browns in the bottom of the crockpot, followed by the cooked sausage.
5. Pour the egg mixture over the top and sprinkle with shredded cheddar cheese.
6. Cover and cook on low for 6-7 hours, or until the eggs are fully cooked and the cheese is melted.
7. Serve the casserole with diced tomatoes, green onions, salsa, or sour cream for extra flavor.

This Breakfast Burrito Casserole brings together all the great flavors of a classic breakfast burrito, without the hassle of rolling individual burritos. The crockpot ensures everything is cooked evenly, allowing the flavors to blend together perfectly. The combination of crispy hash browns, savory sausage, and creamy cheese makes this dish incredibly satisfying. You can easily customize it by adding extra veggies, different cheeses, or even some spicy jalapeños for an extra kick. It’s an easy, make-ahead recipe that’s perfect for brunch or a lazy weekend breakfast.

Crockpot Pumpkin Spice Oatmeal

Nothing says cozy fall morning quite like a bowl of warm, spiced oatmeal. This Crockpot Pumpkin Spice Oatmeal combines the comforting flavors of cinnamon, nutmeg, and pumpkin, making it a perfect dish for those crisp autumn mornings. The oats cook slowly in the crockpot, becoming perfectly tender and creamy, while the pumpkin adds a rich, naturally sweet flavor.

Ingredients:

• 2 cups old-fashioned rolled oats
• 4 cups milk (or dairy-free milk)
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Chopped pecans (optional, for topping)
• Maple syrup (optional, for serving)

Instructions:

1. Grease the crockpot insert with cooking spray or butter.
2. In the crockpot, combine the oats, milk, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and salt.
3. Stir to combine, making sure the oats are fully submerged in the liquid.
4. Cover and cook on low for 6-7 hours, stirring once halfway through.
5. Once the oatmeal is creamy and the oats are tender, serve with chopped pecans and a drizzle of maple syrup if desired.

This Crockpot Pumpkin Spice Oatmeal is a warm, comforting breakfast that will fill your home with the delicious scent of autumn spices. The pumpkin adds a smooth, rich texture to the oatmeal while enhancing its natural sweetness. The combination of spices creates a cozy flavor profile that’s perfect for fall or winter mornings. It’s a great way to enjoy a nutrient-dense, fiber-rich breakfast that feels like a treat, and the slow cooking process ensures the oats are perfectly soft and flavorful. For added crunch and texture, top it with toasted nuts or granola.

Crockpot Cinnamon Apple Steel Cut Oats

Cinnamon Apple Steel Cut Oats are a warm, filling, and naturally sweet breakfast that’s perfect for those who want something a little heartier than traditional rolled oats. The steel-cut oats cook in the crockpot overnight, soaking up the flavors of cinnamon, apples, and a touch of brown sugar. The result is a creamy, satisfying breakfast that can be served with milk, yogurt, or a drizzle of maple syrup.

Ingredients:

• 1 cup steel-cut oats
• 4 cups water
• 1 cup milk (or milk alternative)
• 2 apples, peeled and diced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 tablespoons brown sugar (or sweetener of choice)
• Pinch of salt
• Chopped walnuts (optional, for topping)

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. Add the steel-cut oats, water, milk, diced apples, cinnamon, nutmeg, ginger, brown sugar, and salt to the crockpot.
3. Stir everything together until the oats are fully submerged.
4. Cover and cook on low for 6-8 hours, or until the oats are creamy and tender.
5. Serve with chopped walnuts and a drizzle of maple syrup, if desired.

This Crockpot Cinnamon Apple Steel Cut Oats recipe is an excellent choice for a hearty, fiber-rich breakfast that can be prepared the night before. The apples soften and infuse the oats with their natural sweetness, while the cinnamon and nutmeg add warmth and depth of flavor. Steel-cut oats provide a more substantial, chewy texture than regular rolled oats, making this dish incredibly satisfying. It’s a fantastic make-ahead breakfast that can be enjoyed throughout the week, and you can easily customize it with different fruits or toppings to suit your taste.

Crockpot Breakfast Rice Pudding

This Crockpot Breakfast Rice Pudding is a creamy, comforting dish that’s perfect for breakfast or brunch. Made with rice, milk, and sweet spices, it’s a warm, custard-like pudding that is subtly flavored with vanilla and cinnamon. The rice cooks slowly in the crockpot, absorbing all the flavors, and the result is a satisfying, slightly sweet dish that’s perfect for a chilly morning.

Ingredients:

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups milk (or dairy-free milk)
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• Raisins or dried cranberries (optional, for topping)
• Fresh cream (optional, for serving)

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. Add the rice, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt to the crockpot.
3. Stir to combine, ensuring the rice is evenly distributed.
4. Cover and cook on low for 6-7 hours, or until the rice is tender and the pudding has thickened.
5. Serve warm, topped with raisins, dried cranberries, or a drizzle of fresh cream.

This Crockpot Breakfast Rice Pudding is a delightful way to enjoy a warm, comforting breakfast. The slow-cooking process ensures the rice becomes incredibly soft and absorbs all the sweet, spiced flavors of the milk. It’s a simple, nostalgic dish that’s easy to make and can be served in a variety of ways. For a healthier version, you can swap in a natural sweetener like honey or maple syrup, and for added texture, top with chopped nuts or fruit. This is a delicious, cozy breakfast that’s perfect for any day of the week.

Crockpot Zucchini and Tomato Frittata

This Crockpot Zucchini and Tomato Frittata is a flavorful, vegetable-packed breakfast dish that’s perfect for a light and healthy brunch. The frittata is made with eggs, fresh zucchini, juicy tomatoes, and a mix of herbs, all cooked slowly in the crockpot. The result is a fluffy, savory frittata that’s full of vitamins and makes for an ideal meal when you want something light yet satisfying.

Ingredients:

• 8 large eggs
• 1 cup milk
• 2 medium zucchinis, sliced
• 2 medium tomatoes, diced
• 1/2 cup diced onion
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped (optional, for garnish)

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. In a large bowl, whisk together the eggs, milk, dried basil, oregano, salt, and pepper.
3. Add the sliced zucchini, diced tomatoes, and diced onion to the crockpot.
4. Pour the egg mixture over the vegetables, ensuring everything is evenly coated.
5. Sprinkle the shredded mozzarella cheese on top.
6. Cover and cook on low for 4-5 hours, or until the eggs are fully set and the frittata is lightly golden around the edges.
7. Garnish with fresh basil before serving.

This Crockpot Zucchini and Tomato Frittata is a perfect way to enjoy a healthy breakfast with a burst of fresh, seasonal flavors. The eggs create a light, fluffy base, while the zucchini and tomatoes provide moisture and natural sweetness. The slow cooking process ensures the vegetables retain their texture, and the cheese adds a deliciously melty layer on top. This frittata is an excellent option for those following a vegetarian diet or anyone looking for a nutritious yet satisfying start to their day.

Crockpot Coconut Milk Chia Pudding

This Crockpot Coconut Milk Chia Pudding is a simple, nutritious, and creamy breakfast treat that combines the goodness of chia seeds with the rich flavor of coconut milk. As the pudding slowly cooks, the chia seeds absorb the liquid, creating a thick and creamy texture that’s naturally sweet and full of healthy fats. It’s a great option for a plant-based breakfast or anyone looking for a lighter, more refreshing morning meal.

Ingredients:

• 1 cup chia seeds
• 4 cups coconut milk (or any milk of choice)
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh fruit (optional, for topping)
• Toasted coconut flakes (optional, for topping)

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. Add the chia seeds, coconut milk, maple syrup, vanilla extract, and salt to the crockpot.
3. Stir to combine and ensure the chia seeds are evenly distributed in the liquid.
4. Cover and cook on low for 3-4 hours, stirring once halfway through.
5. Once the chia pudding has thickened and absorbed the coconut milk, serve with fresh fruit and toasted coconut flakes.

This Crockpot Coconut Milk Chia Pudding is a creamy and satisfying breakfast option that’s both nutritious and delicious. Chia seeds are packed with omega-3 fatty acids, fiber, and protein, making this pudding an excellent way to start your day with energy and fullness. The coconut milk adds a tropical flair to the pudding, and the slow-cooking method ensures the chia seeds have plenty of time to soak up all the flavors. You can top it with your favorite fruits or granola for extra texture, making it a highly customizable and healthy breakfast.

Crockpot Breakfast Polenta with Sausage and Spinach

Crockpot Breakfast Polenta with Sausage and Spinach is a savory and hearty breakfast dish that combines creamy polenta with savory sausage, wilted spinach, and a touch of Parmesan cheese. The slow-cooked polenta absorbs all the flavors from the sausage and spinach, creating a rich and satisfying breakfast that’s perfect for chilly mornings. It’s an ideal way to enjoy a comforting, carb-filled breakfast with a nice balance of protein and greens.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups water or chicken broth
• 1/2 pound breakfast sausage, crumbled
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped green onions (optional, for garnish)

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. In a bowl, combine the polenta and water (or chicken broth), stirring to combine.
3. Add the crumbled sausage to the crockpot and stir to mix with the polenta.
4. Cover and cook on low for 6-7 hours, or until the polenta is tender and creamy.
5. In the last 30 minutes of cooking, stir in the chopped spinach, garlic powder, salt, and pepper.
6. Once everything is cooked and creamy, stir in the Parmesan cheese.
7. Garnish with chopped green onions and serve.

This Crockpot Breakfast Polenta with Sausage and Spinach is a comforting, savory breakfast that’s filling and satisfying. The creamy polenta is the perfect base for the spicy, flavorful sausage, and the spinach adds a burst of color and freshness. The slow cooking method allows the polenta to become soft and smooth while absorbing all the flavors from the sausage and broth. This dish is an excellent choice for a hearty brunch, and the addition of Parmesan cheese at the end provides a nice richness that ties everything together.

Crockpot Apricot Almond Steel Cut Oats

Crockpot Apricot Almond Steel Cut Oats is a flavorful and nutritious breakfast that’s packed with fiber, protein, and healthy fats. The steel-cut oats cook slowly in the crockpot, absorbing the natural sweetness of dried apricots and the crunch of toasted almonds. This warm, comforting dish is perfect for a hearty, energizing start to your day, and the best part is that it can be made the night before for a quick breakfast in the morning.

Ingredients:

• 1 cup steel-cut oats
• 4 cups water or milk (or a combination)
• 1/2 cup dried apricots, chopped
• 1/4 cup sliced almonds, toasted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons honey or maple syrup
• Chopped almonds and apricots (optional, for topping)

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. Add the steel-cut oats, water (or milk), chopped apricots, cinnamon, nutmeg, and salt to the crockpot.
3. Stir everything together to combine.
4. Cover and cook on low for 6-7 hours, or until the oats are soft and creamy.
5. Once the oats are fully cooked, stir in the honey or maple syrup.
6. Serve topped with toasted almonds and additional chopped apricots.

This Crockpot Apricot Almond Steel Cut Oats recipe offers a deliciously sweet and nutty flavor profile that’s both satisfying and nutritious. The apricots provide a lovely natural sweetness while the almonds add a crunchy texture that contrasts beautifully with the creamy oats. The cinnamon and nutmeg give the oatmeal a warm, comforting flavor, making it the perfect breakfast for any time of year. Steel-cut oats have a more substantial texture than rolled oats, making this dish both filling and hearty. You can easily prepare this the night before and wake up to a warm, ready-to-eat breakfast.

Crockpot Caramelized Onion and Goat Cheese Breakfast Quiche

This Crockpot Caramelized Onion and Goat Cheese Breakfast Quiche is a savory, rich dish that combines the sweet, deep flavor of caramelized onions with the tangy creaminess of goat cheese, all set in a delicate egg custard. The slow cooking method allows the quiche to bake evenly while keeping the eggs soft and tender. It’s the perfect addition to a brunch spread or a special breakfast for any occasion.

Ingredients:

• 1 pre-made pie crust (or homemade, if preferred)
• 1 tablespoon olive oil
• 2 large onions, thinly sliced
• 8 large eggs
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 4 ounces goat cheese, crumbled
• 1 cup shredded mozzarella cheese

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 20-25 minutes, until the onions are soft and caramelized. Remove from heat.
2. Lightly grease the crockpot with cooking spray or butter.
3. Roll out the pie crust and fit it into the bottom of the crockpot.
4. In a large bowl, whisk together the eggs, heavy cream, garlic powder, thyme, salt, and pepper.
5. Add the caramelized onions to the egg mixture, then pour it into the prepared pie crust.
6. Sprinkle the crumbled goat cheese and shredded mozzarella cheese on top.
7. Cover and cook on low for 4-5 hours, or until the eggs are fully set and lightly golden on top.
8. Serve warm.

This Crockpot Caramelized Onion and Goat Cheese Breakfast Quiche offers a sophisticated, yet easy-to-make brunch dish. The slow cooker allows the quiche to cook gently, preserving the soft texture of the eggs while infusing them with the savory flavors of the caramelized onions. The tangy goat cheese adds richness, and the mozzarella provides a gooey, melted layer that ties everything together. It’s a perfect dish for special occasions or any day when you want a comforting, filling breakfast.

Crockpot Lemon Blueberry French Toast Casserole

This Crockpot Lemon Blueberry French Toast Casserole is a delightful twist on the traditional breakfast casserole. Combining the zesty brightness of lemon with the sweetness of juicy blueberries, this dish is perfect for a brunch gathering or a leisurely weekend breakfast. The bread soaks up a rich, custard-like mixture as it cooks, creating a dessert-like breakfast treat that’s both tangy and sweet.

Ingredients:

• 1 loaf of French bread, cut into 1-inch cubes
• 1 cup fresh or frozen blueberries
• 6 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 teaspoon ground cinnamon
• Powdered sugar (optional, for garnish)
• Maple syrup (optional, for serving)

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. Layer half of the bread cubes in the bottom of the crockpot. Sprinkle half of the blueberries over the bread.
3. Add the remaining bread cubes and top with the remaining blueberries.
4. In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, lemon zest, lemon juice, and cinnamon.
5. Pour the egg mixture evenly over the bread and blueberries, pressing down slightly to ensure the bread is soaked.
6. Cover and cook on low for 5-6 hours, or until the casserole is set and the top is slightly golden.
7. Serve warm, sprinkled with powdered sugar and drizzled with maple syrup if desired.

This Lemon Blueberry French Toast Casserole is the perfect balance of tart and sweet, making it a crowd-pleasing dish for any occasion. The slow cooking process ensures the bread becomes tender and custardy, while the blueberries burst with flavor. The hint of lemon adds a refreshing twist, elevating this dish into something truly special. It’s a comforting, indulgent breakfast that will make mornings feel extra special.

Crockpot Spinach and Mushroom Egg Bake

This Crockpot Spinach and Mushroom Egg Bake is a savory and healthy breakfast option that’s packed with protein and vegetables. The combination of spinach, mushrooms, and eggs creates a nutrient-rich dish that’s both hearty and light. Slow-cooked to perfection, the eggs stay tender, and the vegetables retain their fresh flavors, making this an ideal choice for a nutritious breakfast or brunch.

Ingredients:

• 10 large eggs
• 1/2 cup milk
• 2 cups fresh spinach, chopped
• 1 cup sliced mushrooms
• 1/2 cup diced onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar or Swiss cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. In a large mixing bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper.
3. Layer the chopped spinach, sliced mushrooms, and diced onions in the crockpot.
4. Pour the egg mixture over the vegetables, ensuring everything is evenly coated.
5. Sprinkle the shredded cheese over the top.
6. Cover and cook on low for 4-5 hours, or until the eggs are fully set and the cheese is melted.
7. Garnish with fresh parsley before serving.

This Spinach and Mushroom Egg Bake is a versatile and satisfying dish that’s perfect for busy mornings or weekend brunches. The fresh spinach and mushrooms provide a boost of vitamins and minerals, while the eggs and cheese add protein and richness. It’s an easy, one-pot meal that’s as nutritious as it is delicious. Customize it by adding other vegetables or even some cooked bacon for extra flavor.

Crockpot Peanut Butter Banana Oatmeal

Crockpot Peanut Butter Banana Oatmeal is a warm, creamy breakfast dish that’s both comforting and indulgent. The combination of peanut butter and banana creates a naturally sweet and nutty flavor that’s sure to be a hit with kids and adults alike. This slow-cooked oatmeal is rich in fiber and protein, making it a great way to fuel your day.

Ingredients:

• 2 cups old-fashioned rolled oats
• 4 cups milk or water
• 2 ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Sliced bananas and chopped peanuts (optional, for topping)

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. Add the oats, milk or water, mashed bananas, peanut butter, honey or maple syrup, vanilla extract, cinnamon, and salt to the crockpot.
3. Stir to combine, ensuring the peanut butter is well incorporated.
4. Cover and cook on low for 6-7 hours, or until the oats are creamy and fully cooked.
5. Serve warm, topped with sliced bananas and chopped peanuts if desired.

This Peanut Butter Banana Oatmeal is a comforting breakfast that’s perfect for anyone who loves the classic flavor combination of peanut butter and banana. The oatmeal is rich, creamy, and naturally sweetened, making it a healthy choice that still feels indulgent. The slow-cooking process allows the flavors to meld together beautifully, creating a warm and satisfying meal. It’s an easy, hands-off recipe that will have everyone waking up to the enticing aroma of this delicious breakfast.

Note: More recipes are coming soon!