50+ Delicious Crockpot Breakfast Recipes to Try This Week

Breakfast is often called the most important meal of the day, but between busy mornings and hectic schedules, finding the time to make a healthy and satisfying breakfast can be a challenge.

That’s where your trusty Crockpot comes in! With its slow-cooking magic, the Crockpot allows you to prepare delicious, hands-off breakfast recipes that are ready when you are.

Whether you’re craving a warm bowl of oatmeal, a savory breakfast hash, or a comforting casserole, the Crockpot has you covered.

In this post, we’ve rounded up 50+ Crockpot breakfast recipes that are not only easy to make but also incredibly tasty. From hearty oatmeal and creamy grits to fluffy egg casseroles and savory breakfast meats, these recipes will transform your mornings.

Set them up the night before or let them cook while you sleep, and wake up to a wholesome meal that will fuel your day.

Say goodbye to rushed mornings and hello to effortless, delicious breakfast options with the help of your Crockpot!

50+ Delicious Crockpot Breakfast Recipes to Try This Week

Finding the time and energy to prepare a fulfilling breakfast every morning doesn’t have to be difficult.

With these 50+ Crockpot breakfast recipes, you can enjoy nutritious, warm, and flavorful meals without spending much time in the kitchen.

The versatility of the Crockpot allows for a wide variety of recipes, so whether you prefer sweet or savory, light or hearty, there’s something here to please every palate.

The best part? These recipes are perfect for busy families, meal prepping, or just those mornings when you need a break from the stove.

Let your Crockpot do the work, and enjoy a stress-free, delicious breakfast every day.

Crockpot Breakfast Casserole with Sausage and Hash Browns

This Crockpot Breakfast Casserole with Sausage and Hash Browns is a crowd-pleaser that combines the richness of eggs, savory sausage, and crispy hash browns into a comforting and filling breakfast. Perfect for busy mornings or holiday brunches, this recipe allows you to throw everything into the Crockpot the night before and wake up to a delicious, hearty meal. It’s versatile, customizable, and easy to prepare, making it an ideal dish for feeding a family or a group.

Ingredients:

• 1 lb breakfast sausage (crumbled)
• 1 bag frozen hash browns (30 oz)
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (optional)
• 12 large eggs
• 1/2 cup milk
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp paprika

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it apart as it cooks. Drain any excess grease and set aside.
2. Grease the Crockpot insert with non-stick spray or a little olive oil.
3. Layer the bottom of the Crockpot with the frozen hash browns.
4. Evenly distribute the cooked sausage over the hash browns.
5. Sprinkle the diced onion, bell pepper, and shredded cheddar cheese on top.
6. In a bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper.
7. Pour the egg mixture over the casserole ingredients in the Crockpot.
8. Cover and cook on low for 6-8 hours or until eggs are set and the casserole is firm.
9. Serve warm, garnished with fresh herbs or additional cheese if desired.

This Crockpot Breakfast Casserole is the perfect dish to serve on busy mornings or during a festive brunch. The beauty of this recipe lies in its simplicity and the ability to set it and forget it. With a combination of sausage, hash browns, and eggs, it delivers a satisfying, balanced meal that can easily be customized to suit dietary preferences or to incorporate extra veggies. It’s a great way to make breakfast for a crowd without spending hours in the kitchen!

Crockpot Cinnamon Apple Oatmeal

Warm, comforting, and naturally sweetened, this Crockpot Cinnamon Apple Oatmeal is an excellent way to start your day. The apples cook down into tender, cinnamon-infused chunks, while the oats become perfectly creamy and soft. This recipe is incredibly easy to prepare the night before and lets you wake up to a cozy, healthy breakfast that feels like a treat but is packed with wholesome ingredients.

Ingredients:

• 2 cups steel-cut oats
• 4 cups water or milk (dairy or non-dairy)
• 2 medium apples, peeled, cored, and diced
• 1/4 cup maple syrup or honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional toppings: Chopped nuts, dried cranberries, milk, or yogurt

Instructions:

1. Grease the inside of your Crockpot or use a slow cooker liner for easy cleanup.
2. Combine all ingredients (oats, water/milk, apples, maple syrup, cinnamon, nutmeg, vanilla extract, and salt) in the Crockpot.
3. Stir well to ensure the oats and apples are evenly distributed.
4. Cover and cook on low for 7-8 hours or until the oats are soft and the apples have cooked down into a tender, caramelized consistency.
5. Before serving, stir the oatmeal to combine and adjust sweetness if needed by adding more maple syrup or honey.
6. Serve with optional toppings like chopped nuts, dried cranberries, or a splash of milk or yogurt.

This Crockpot Cinnamon Apple Oatmeal is an easy and healthy breakfast option that is perfect for busy mornings or for meal prep. The slow cooking process ensures that the oats are soft and creamy while the apples infuse the dish with natural sweetness and a comforting warmth. This recipe is customizable, allowing you to add your favorite toppings and adjust the sweetness to your liking. Whether you make it for yourself or a group, it’s a delicious way to fuel your day with minimal effort!

Crockpot Breakfast Burrito Filling

For a quick and flavorful breakfast that can be enjoyed on the go, this Crockpot Breakfast Burrito Filling is perfect. Loaded with scrambled eggs, seasoned ground breakfast sausage, peppers, and cheese, it can be wrapped in a tortilla or served over rice for a delicious breakfast that’s both hearty and portable. This recipe takes little prep time and provides a filling, protein-packed meal for busy mornings.

Ingredients:

• 1 lb breakfast sausage (bulk or casings removed)
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup shredded cheddar cheese
• 12 large eggs
• 1/4 cup milk
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)
• 8 flour tortillas (for serving)

Instructions:

1. Heat olive oil in a skillet over medium heat and cook the breakfast sausage until browned, breaking it apart as it cooks. Drain excess fat and transfer the sausage to the Crockpot.
2. In the same skillet, sauté the diced onion and bell pepper until softened, about 3-4 minutes, then add to the Crockpot with the sausage.
3. In a separate bowl, whisk the eggs, milk, cumin, chili powder, salt, and pepper together.
4. Pour the egg mixture over the sausage and vegetable mixture in the Crockpot and stir to combine.
5. Cover and cook on low for 3-4 hours or until the eggs are fully set and the mixture is cooked through.
6. Stir in the shredded cheddar cheese until melted and fully incorporated.
7. Serve the breakfast filling in warm tortillas, or use it as a topping for rice, or as part of a breakfast bowl.

This Crockpot Breakfast Burrito Filling offers a satisfying and protein-packed meal with the convenience of being made ahead in the Crockpot. The combination of eggs, sausage, and cheese, with the added flavor of cumin and chili powder, creates a hearty and flavorful filling that can be enjoyed in many ways. Whether you wrap it in tortillas, top a bed of rice, or eat it straight from the Crockpot, it’s a versatile breakfast that’s easy to make and perfect for busy mornings when you need something both quick and filling.

Crockpot Banana Bread Oatmeal

Start your day with a warm, comforting bowl of Crockpot Banana Bread Oatmeal. This recipe combines the classic flavors of banana bread—ripe bananas, cinnamon, and a touch of vanilla—with hearty oats for a wholesome, nutritious breakfast. The slow cooking process allows the flavors to meld together, and the oatmeal becomes thick and creamy, making it the perfect cozy meal to enjoy in the morning.

Ingredients:

• 2 cups steel-cut oats
• 4 cups water or milk (dairy or non-dairy)
• 2 ripe bananas, mashed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 cup maple syrup or honey
• 1/2 cup chopped walnuts (optional)
• Pinch of salt

Instructions:

1. Grease the inside of your Crockpot or use a slow cooker liner for easy cleanup.
2. In the Crockpot, combine the oats, water/milk, mashed bananas, cinnamon, nutmeg, vanilla extract, maple syrup, and salt. Stir well to combine.
3. Cover and cook on low for 7-8 hours, or until the oats are soft and the mixture is creamy.
4. Once cooked, stir in the chopped walnuts if using, and adjust sweetness with more maple syrup or honey if desired.
5. Serve warm, topped with additional banana slices, nuts, or a dollop of yogurt if desired.

This Crockpot Banana Bread Oatmeal is the ultimate way to enjoy the comforting flavors of banana bread in a nutritious and easy-to-make breakfast. The slow cooking method ensures the oats are perfectly creamy while the bananas melt into the mixture, creating a naturally sweet and satisfying dish. It’s a great option for those who love the taste of banana bread but want a healthier, quicker alternative that can be prepped the night before and enjoyed in the morning.

Crockpot Veggie and Cheese Quiche

For a lighter yet still satisfying breakfast, this Crockpot Veggie and Cheese Quiche is a perfect choice. It’s a full meal that’s packed with vegetables like spinach, mushrooms, and bell peppers, along with a rich, cheesy custard base. The Crockpot creates a perfectly cooked quiche that’s tender and full of flavor, making it an excellent option for weekend mornings, brunch, or meal prep for the week ahead.

Ingredients:

• 6 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
• 1 cup fresh spinach, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup mushrooms, sliced
• 1/2 cup onion, diced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp garlic powder
• 1/4 tsp dried thyme

Instructions:

1. Grease the inside of the Crockpot insert with cooking spray or a small amount of oil.
2. In a skillet, sauté the onion, bell pepper, and mushrooms over medium heat until softened, about 5-7 minutes. Add the chopped spinach during the last minute of cooking and allow it to wilt.
3. In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and thyme.
4. Layer the sautéed vegetables in the bottom of the Crockpot. Pour the egg mixture over the vegetables, followed by the shredded cheese.
5. Cover and cook on low for 3-4 hours, or until the quiche is set and the eggs are cooked through.
6. Serve warm, sliced into wedges. You can top it with a dollop of sour cream or fresh herbs if desired.

This Crockpot Veggie and Cheese Quiche is a simple, flavorful, and healthy breakfast that requires little preparation but delivers big on taste. The Crockpot allows the eggs to cook evenly, creating a creamy and fluffy texture, while the vegetables add color, nutrients, and flavor. Perfect for those who prefer a savory breakfast, this quiche is easily customizable to fit your tastes or dietary preferences. It’s a great option for a filling breakfast or brunch that can also double as a light lunch or dinner.

Crockpot Sweet Potato and Sausage Hash

This Crockpot Sweet Potato and Sausage Hash is a savory, satisfying breakfast that combines the sweetness of roasted sweet potatoes with the savory flavors of breakfast sausage and herbs. The slow cooking process makes the sweet potatoes tender and allows the flavors to meld beautifully. This hash can be served on its own or topped with a fried egg for a complete, protein-packed meal to start your day.

Ingredients:

• 1 lb breakfast sausage (bulk or casings removed)
• 3 large sweet potatoes, peeled and diced
• 1 bell pepper, diced
• 1 medium onion, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Optional: 4 eggs (for topping)

Instructions:

1. Heat olive oil in a skillet over medium heat. Brown the sausage, breaking it into crumbles as it cooks. Drain any excess fat.
2. Transfer the cooked sausage to the Crockpot.
3. In the same skillet, sauté the diced onion and bell pepper until softened, about 4-5 minutes. Add them to the Crockpot with the sausage.
4. Add the diced sweet potatoes, cumin, paprika, garlic powder, salt, and pepper to the Crockpot. Stir to combine all ingredients evenly.
5. Cover and cook on low for 6-7 hours, or until the sweet potatoes are fork-tender and the sausage is fully cooked.
6. Optional: If you like, fry a couple of eggs and serve them on top of the hash for extra protein and richness.
7. Serve warm, and enjoy the perfect balance of sweet and savory flavors.

The Crockpot Sweet Potato and Sausage Hash is a hearty, satisfying breakfast that combines sweet potatoes’ natural sweetness with the savory richness of sausage. This dish is not only delicious but also packed with nutrients, making it a great option for fueling your day. The slow cooker makes it incredibly easy, with minimal hands-on time, so you can have a filling meal ready when you wake up. Whether enjoyed on its own or with a fried egg on top, it’s a comforting breakfast that everyone will love!

Crockpot Cinnamon Roll Casserole

Indulge in the warm, comforting flavors of cinnamon rolls without the need for rolling dough! This Crockpot Cinnamon Roll Casserole combines the beloved taste of cinnamon rolls with the ease of a slow-cooked breakfast. With gooey cinnamon swirls and a rich, buttery texture, this casserole is perfect for a weekend brunch or holiday mornings. It’s simple to assemble, and the Crockpot does all the work, giving you a sweet and satisfying start to your day.

Ingredients:

• 2 cans (12.4 oz each) refrigerated cinnamon rolls, cut into pieces
• 1/2 cup milk
• 3 large eggs
• 1/2 cup brown sugar, packed
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped pecans or walnuts (optional)
• Icing from cinnamon roll cans

Instructions:

1. Grease the inside of your Crockpot with non-stick cooking spray.
2. Cut the cinnamon rolls into quarters and layer them in the bottom of the Crockpot.
3. In a bowl, whisk together the milk, eggs, brown sugar, cinnamon, vanilla, and salt until fully combined.
4. Pour the milk mixture over the cinnamon rolls, ensuring they are well coated.
5. If using, sprinkle the chopped nuts over the top.
6. Cover and cook on low for 2.5-3 hours, or until the casserole is set and golden brown on top.
7. Once cooked, drizzle the icing from the cinnamon roll cans over the casserole before serving.

This Crockpot Cinnamon Roll Casserole offers all the deliciousness of cinnamon rolls with none of the fuss. The slow-cooking process transforms the cinnamon rolls into a soft, custardy, gooey casserole that’s perfect for indulging on a special morning. It’s an easy way to serve a warm, decadent breakfast for a crowd, making it ideal for holidays, weekend brunches, or anytime you want to enjoy a comforting treat. This dish is sure to become a favorite, and the icing drizzled on top makes it even more irresistible!

Crockpot Apple Cinnamon Steel-Cut Oats

This Crockpot Apple Cinnamon Steel-Cut Oats recipe combines the wholesome goodness of steel-cut oats with the sweetness of baked apples and the warmth of cinnamon, creating a nutritious and comforting breakfast. The steel-cut oats cook slowly in the Crockpot, absorbing all the flavors, while the apples become tender and caramelized, adding natural sweetness to the dish. Perfect for a fall-inspired breakfast, this meal is filling, delicious, and easy to prepare.

Ingredients:

• 1 1/2 cups steel-cut oats
• 4 cups water or milk (dairy or non-dairy)
• 2 large apples, peeled, cored, and diced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup maple syrup or honey
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• Optional toppings: chopped nuts, raisins, or a dollop of yogurt

Instructions:

1. Grease the inside of the Crockpot with non-stick spray.
2. Add the steel-cut oats, water or milk, diced apples, cinnamon, nutmeg, maple syrup, and salt to the Crockpot. Stir to combine.
3. Cover and cook on low for 7-8 hours, or until the oats are soft and creamy, and the apples are tender.
4. Stir in the vanilla extract before serving.
5. Top with optional toppings like nuts, raisins, or yogurt for added flavor and texture.

Crockpot Apple Cinnamon Steel-Cut Oats is a warm, hearty breakfast that combines the best fall flavors with the health benefits of steel-cut oats. The apples cook down into tender, sweet pieces that meld perfectly with the oats, while the cinnamon and nutmeg add comforting warmth. This recipe is an ideal way to start the day, providing lasting energy and nutrition. Plus, it’s so easy to make! Set it up before bed, and you’ll have a ready-to-serve breakfast waiting for you in the morning, making it perfect for busy weekdays or relaxing weekends.

Crockpot Sausage and Potato Breakfast Casserole

This Crockpot Sausage and Potato Breakfast Casserole is a hearty and savory option for those who enjoy a more filling, protein-packed breakfast. It features breakfast sausage, crispy potatoes, and eggs, all slow-cooked together to create a delicious casserole that’s perfect for feeding a crowd. Whether you’re preparing it for a weekend brunch or a holiday breakfast, this dish is sure to satisfy everyone at the table.

Ingredients:

• 1 lb breakfast sausage (bulk or casings removed)
• 4 large potatoes, peeled and diced
• 1 medium onion, diced
• 1 bell pepper, diced
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the breakfast sausage over medium heat until browned, breaking it apart into crumbles. Drain any excess fat and set aside.
2. Layer the diced potatoes, cooked sausage, diced onion, and bell pepper in the Crockpot.
3. In a separate bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper.
4. Pour the egg mixture over the sausage and potatoes, ensuring everything is evenly coated.
5. Cover and cook on low for 6-7 hours, or until the eggs are set and the potatoes are tender.
6. Sprinkle the shredded cheddar cheese on top in the last 15 minutes of cooking.
7. Once done, serve the casserole warm, garnished with fresh herbs or additional cheese if desired.

The Crockpot Sausage and Potato Breakfast Casserole is a savory, satisfying breakfast that combines everything you need for a delicious meal in one pot. With its layers of sausage, potatoes, eggs, and cheese, it’s filling, flavorful, and perfect for a lazy morning when you don’t want to spend too much time in the kitchen. The Crockpot does all the work, cooking everything to perfection while you go about your morning routine. This dish is ideal for busy families, brunch gatherings, or anyone who loves a hearty breakfast to start the day.

Crockpot Breakfast Burrito Bowl

The Crockpot Breakfast Burrito Bowl is a perfect choice for anyone craving a savory, protein-packed breakfast. This dish combines scrambled eggs, breakfast sausage, black beans, potatoes, and cheese, creating a hearty meal that’s as satisfying as it is versatile. It’s an easy and customizable recipe—you can top your bowl with salsa, avocado, or sour cream for extra flavor. This dish can be served in a bowl or used as a filling for breakfast burritos, making it ideal for feeding a crowd or meal prepping for the week.

Ingredients:

• 1 lb breakfast sausage (bulk or casings removed)
• 6 large eggs, beaten
• 2 medium potatoes, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)
• Optional toppings: salsa, avocado, sour cream, hot sauce

Instructions:

1. In a skillet, cook the breakfast sausage over medium heat until browned, breaking it apart into crumbles. Drain any excess fat and transfer the sausage to the Crockpot.
2. Add the diced potatoes, black beans, cumin, paprika, salt, and pepper to the Crockpot and stir to combine.
3. Pour the beaten eggs over the mixture in the Crockpot and gently stir everything together.
4. Cover and cook on low for 4-5 hours, or until the eggs are fully cooked and the potatoes are tender.
5. Sprinkle the shredded cheese on top in the last 10-15 minutes of cooking, allowing it to melt.
6. Once done, serve in bowls and top with optional salsa, avocado, sour cream, and fresh cilantro for added flavor.

The Crockpot Breakfast Burrito Bowl is a customizable, filling breakfast that offers a delicious combination of eggs, sausage, potatoes, and beans. The slow cooking method ensures the flavors meld together, making it a flavorful and satisfying meal to start your day. It’s also a great make-ahead breakfast for busy mornings, as it can be prepped the night before and cooked while you sleep. Whether served in a bowl or used as a filling for breakfast burritos, it’s a crowd-pleasing dish that’s perfect for families or meal prep enthusiasts.

Crockpot Chia Seed Pudding with Berries

This Crockpot Chia Seed Pudding with Berries is a healthy and easy-to-make breakfast that is as nutritious as it is delicious. Chia seeds, when combined with milk (or a dairy-free alternative), create a creamy, pudding-like texture that thickens as it cooks. Topped with fresh berries and a drizzle of honey, this is a sweet and wholesome way to start your day. The Crockpot does the work while you sleep, giving you a make-ahead breakfast option that’s packed with fiber, antioxidants, and healthy fats.

Ingredients:

• 1/2 cup chia seeds
• 3 cups milk (dairy or non-dairy)
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• Optional: chopped nuts, granola, or extra honey for topping

Instructions:

1. Grease the inside of the Crockpot with cooking spray or use a liner.
2. In the Crockpot, combine chia seeds, milk, maple syrup (or honey), vanilla extract, cinnamon, and a pinch of salt. Stir well to combine.
3. Cover and cook on low for 2-3 hours, or until the chia seeds have absorbed the liquid and the mixture has thickened to a pudding-like consistency.
4. Once cooked, stir the pudding well and let it sit for 5 minutes before serving.
5. Serve the pudding topped with fresh berries and optional toppings like nuts or granola.

Crockpot Chia Seed Pudding with Berries is a simple, healthy breakfast option that is perfect for those looking for a light but nutritious start to the day. Chia seeds are full of omega-3 fatty acids, fiber, and protein, making this dish both filling and good for your health. The slow cooking process ensures the chia seeds expand and absorb all the flavors, creating a creamy, satisfying pudding. Topped with fresh berries and a drizzle of honey, it’s a naturally sweet breakfast that can be enjoyed with minimal prep. You can even make a batch ahead of time to enjoy throughout the week.

Crockpot Peach and Almond Breakfast Quinoa

If you’re looking for a nutritious breakfast that’s both filling and flavorful, this Crockpot Peach and Almond Breakfast Quinoa is an excellent choice. Quinoa is a high-protein, gluten-free grain that cooks beautifully in the Crockpot, soaking up the flavors of the peaches, cinnamon, and almond butter. This breakfast is naturally sweetened with honey and offers a healthy balance of protein, fiber, and healthy fats. The addition of sliced almonds adds crunch and texture, making this dish a wholesome and satisfying morning meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or milk (dairy or non-dairy)
• 1 cup diced fresh peaches (or frozen)
• 2 tbsp almond butter
• 1 tbsp honey or maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup sliced almonds
• Pinch of salt
• Optional toppings: additional honey, yogurt, or fresh peaches

Instructions:

1. Grease the Crockpot insert with cooking spray or use a slow cooker liner.
2. Add the quinoa, water or milk, diced peaches, almond butter, honey, cinnamon, nutmeg, and salt to the Crockpot. Stir to combine.
3. Cover and cook on low for 4-5 hours, or until the quinoa is tender and the mixture has thickened to a creamy consistency.
4. Stir in the sliced almonds and let the quinoa sit for a few minutes before serving.
5. Serve topped with extra honey, yogurt, or fresh peaches for added flavor and creaminess.

This Crockpot Peach and Almond Breakfast Quinoa is a nourishing and satisfying breakfast option that combines the nutty flavor of quinoa with the sweetness of peaches and the richness of almond butter. It’s a perfect dish for anyone looking for a gluten-free, protein-packed meal that’s easy to prepare. The slow cooker ensures that the quinoa cooks to perfection, and the flavors meld together beautifully. This dish can be enjoyed on its own or customized with your favorite toppings, making it a great choice for a wholesome breakfast that will keep you full and energized throughout the morning.

Crockpot Apple Cinnamon Oatmeal

This Crockpot Apple Cinnamon Oatmeal is the epitome of comfort food for breakfast. With the warm flavors of cinnamon, apples, and a touch of brown sugar, it’s the perfect way to start your day on a cozy note. The oats cook slowly in the Crockpot, absorbing the sweet and spicy flavors, while the apples become tender and flavorful. Whether you enjoy it plain or topped with nuts, dried fruits, or a dollop of yogurt, this oatmeal offers a hearty, satisfying meal that’s packed with fiber and nutrients.

Ingredients:

• 2 cups rolled oats (not instant)
• 4 cups water or milk (dairy or non-dairy)
• 2 large apples, peeled, cored, and chopped
• 1/2 cup brown sugar or maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• Optional toppings: chopped nuts, dried cranberries, milk or cream, or a drizzle of honey

Instructions:

1. Grease the Crockpot insert or use a slow cooker liner for easy cleanup.
2. Add the oats, water or milk, apples, brown sugar (or maple syrup), cinnamon, nutmeg, salt, and vanilla extract to the Crockpot. Stir everything together.
3. Cover and cook on low for 6-7 hours, or until the oats are tender and the mixture has thickened to your desired consistency.
4. Stir the oatmeal well before serving, and add any additional milk or water to adjust the consistency if needed.
5. Serve hot with optional toppings like chopped nuts, dried cranberries, or a drizzle of honey.

The Crockpot Apple Cinnamon Oatmeal is a warm, satisfying breakfast that will fill you up and fuel your day. The slow cooking process allows the flavors to meld together beautifully, while the apples soften and add natural sweetness. This oatmeal is an excellent choice for busy mornings, as you can set it the night before and wake up to a hot, ready breakfast. The combination of oats and apples provides a fiber-rich meal, and the optional toppings allow you to customize it to your liking. It’s a wholesome, comforting way to start your day with minimal effort.

Crockpot Banana Nut Steel-Cut Oats

If you love a hearty, filling breakfast that’s both nutritious and delicious, this Crockpot Banana Nut Steel-Cut Oats recipe is for you. Steel-cut oats are known for their chewy texture and nutty flavor, and when cooked in the Crockpot with ripe bananas, cinnamon, and a sprinkle of walnuts, they transform into a creamy, comforting breakfast. This recipe is perfect for those looking for a gluten-free, high-fiber, and protein-packed option to fuel their morning. It’s a great way to incorporate fruit and nuts into your breakfast while keeping it warm and satisfying.

Ingredients:

• 1 cup steel-cut oats
• 4 cups water or milk (dairy or non-dairy)
• 2 ripe bananas, mashed
• 1/2 cup chopped walnuts
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional toppings: sliced bananas, extra chopped walnuts, honey, or maple syrup

Instructions:

1. Grease the inside of the Crockpot or use a slow cooker liner for easy cleanup.
2. Add the steel-cut oats, water or milk, mashed bananas, walnuts, cinnamon, nutmeg, vanilla extract, and salt to the Crockpot. Stir well to combine.
3. Cover and cook on low for 6-7 hours, or until the oats are soft and creamy.
4. Stir the oats before serving, and add a little extra water or milk if you prefer a thinner consistency.
5. Serve hot with additional sliced bananas, walnuts, and a drizzle of honey or maple syrup, if desired.

Crockpot Banana Nut Steel-Cut Oats is a hearty, comforting breakfast that’s perfect for chilly mornings or when you need a filling start to the day. The combination of bananas and walnuts adds natural sweetness and crunch, while the cinnamon and nutmeg infuse the oats with warmth and depth. Cooking the oats in the Crockpot ensures that they become soft and creamy, and it’s an ideal option for meal prepping or feeding a family. This dish is packed with fiber, healthy fats, and protein, making it a great way to stay full until lunchtime.

Crockpot Sweet Potato Breakfast Hash

This Crockpot Sweet Potato Breakfast Hash is a nutrient-packed, savory breakfast that is both filling and delicious. The dish combines diced sweet potatoes, bell peppers, onions, and breakfast sausage for a balanced meal that’s rich in vitamins, minerals, and protein. The sweet potatoes cook to a tender, caramelized texture in the Crockpot, while the sausage adds a savory element. This hash is perfect for those who prefer a hearty, savory breakfast, and you can top it with eggs or serve it on its own.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 lb breakfast sausage (bulk or casings removed)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, diced
• 1 tsp ground paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1 tbsp olive oil
• Optional: 4 eggs (for serving)
• Optional toppings: chopped cilantro, avocado, or hot sauce

Instructions:

1. Grease the Crockpot insert or use a slow cooker liner for easy cleanup.
2. Add the diced sweet potatoes, breakfast sausage, bell peppers, onion, paprika, garlic powder, salt, and black pepper to the Crockpot. Drizzle the olive oil over the top and stir to combine.
3. Cover and cook on low for 6-7 hours, or until the sweet potatoes are tender and the sausage is fully cooked.
4. If serving with eggs, cook the eggs to your preference (fried, scrambled, or poached) while the hash finishes cooking.
5. Serve the hash topped with eggs, avocado, cilantro, or hot sauce for extra flavor.

The Crockpot Sweet Potato Breakfast Hash is a delicious and well-balanced breakfast that’s loaded with nutrients. The combination of sweet potatoes, vegetables, and sausage makes for a hearty and satisfying meal that will keep you full for hours. The slow cooking process allows the sweet potatoes to caramelize and soften, absorbing the flavors from the sausage and spices. It’s a versatile dish that can be served with eggs, avocado, or your favorite toppings, making it a perfect choice for meal prepping or feeding a group. This savory breakfast is a great alternative to traditional sweet breakfasts like oatmeal or pancakes.

Note: More recipes are coming soon!