25+ Quick Easter Crockpot Breakfast Recipes for Your Holiday Feast

Easter is a time for family, celebration, and of course, delicious food.

But when it comes to breakfast or brunch, the last thing you want is to be stuck in the kitchen all morning while everyone else is enjoying the festivities.

That’s where the crockpot comes in! With its ability to cook meals hands-off, it’s the perfect appliance for creating a variety of Easter breakfast dishes with minimal effort.

From savory casseroles to sweet indulgences, crockpot breakfasts are not only easy to make but also allow you to prepare a large amount of food at once, perfect for feeding a crowd.

Whether you’re planning a cozy breakfast for your immediate family or hosting a bigger brunch gathering, these 25+ Easter Crockpot Breakfast Recipes will take the stress out of your morning while still impressing your guests with delicious, home-cooked flavors.

So, grab your crockpot and get ready to serve up a holiday breakfast that’s both easy and scrumptious!

25+ Quick Easter Crockpot Breakfast Recipes for Your Holiday Feast

With these 25+ Easter Crockpot Breakfast Recipes, you’ll be able to spend less time in the kitchen and more time enjoying the holiday with loved ones.

Whether you’re craving a cheesy casserole, a sweet cinnamon roll bake, or a hearty vegetable-packed dish, the crockpot has got you covered.

The best part? You can set everything up the night before and let the slow cooker work its magic while you focus on making memories with family.

Try out these delicious, easy-to-make recipes, and make this Easter morning one to remember!

Slow Cooker Cinnamon Roll Casserole

This Slow Cooker Cinnamon Roll Casserole brings all the goodness of traditional cinnamon rolls, but in a cozy, casserole form. The crockpot ensures that each bite is gooey and packed with cinnamon-sugar flavor, while the cream cheese icing on top gives it that perfect sweet finish. This easy recipe requires minimal prep, making it ideal for a leisurely Easter morning breakfast.

• 2 cans of refrigerated cinnamon rolls (with icing)
• 3 large eggs
• 1 cup of heavy cream
• 1/2 cup of milk
• 1/4 cup of brown sugar
• 1 teaspoon of cinnamon
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1 tablespoon of butter (for greasing)

Instructions:

1. Grease the crockpot with butter to prevent sticking.
2. Cut the cinnamon rolls into quarters and place them in the crockpot.
3. In a large bowl, whisk together eggs, heavy cream, milk, brown sugar, cinnamon, vanilla, and salt until well combined.
4. Pour the mixture over the cinnamon rolls, making sure to coat them evenly.
5. Cover and cook on low for 2-3 hours or until the casserole is set and golden brown.
6. Drizzle the icing that comes with the cinnamon rolls over the casserole before serving.

This Slow Cooker Cinnamon Roll Casserole is the perfect way to start your Easter day. Its comforting flavors, combined with the ease of preparation, make it an instant favorite. The slow cooking process infuses the cinnamon rolls with rich flavor, while the creamy topping elevates the dish into a decadent breakfast treat. Serve it with fresh fruit for a complete holiday breakfast.

Crockpot Ham and Cheese Breakfast Casserole

This Crockpot Ham and Cheese Breakfast Casserole is a savory option for those who prefer a hearty start to their Easter celebration. It features layers of tender potatoes, savory ham, eggs, and melted cheese. All of this comes together perfectly in the crockpot, allowing you to enjoy a filling meal without all the fuss.

• 4 cups of frozen hash browns
• 1 cup of cooked ham, diced
• 1 cup of shredded cheddar cheese
• 1 cup of shredded mozzarella cheese
• 8 large eggs
• 1 cup of milk
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• Salt and pepper to taste
• 1 tablespoon of butter (for greasing)

Instructions:

1. Grease the crockpot with butter.
2. Layer the bottom with frozen hash browns, then top with diced ham and both types of shredded cheese.
3. In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
4. Pour the egg mixture evenly over the casserole layers in the crockpot.
5. Cover and cook on low for 4-5 hours or until the eggs are set and the casserole is cooked through.
6. Serve warm, garnished with additional cheese if desired.

This Ham and Cheese Breakfast Casserole is a savory delight that’s perfect for Easter brunch. The crockpot’s slow cooking ensures that the potatoes and ham absorb all the rich flavors, while the melted cheese adds a creamy texture. It’s the kind of dish that will keep everyone satisfied and energized throughout the day’s celebrations. Plus, it’s a great make-ahead option if you need more time to spend with your loved ones.

Easter Morning Crockpot French Toast Casserole

Easter Morning Crockpot French Toast Casserole is a sweet and indulgent breakfast that captures all the best elements of French toast without the need for flipping each slice. The combination of cinnamon, vanilla, and syrup transforms this casserole into a decadent holiday treat. Plus, the crockpot makes it simple and stress-free to prepare for a busy morning.

• 1 loaf of brioche or challah bread, cubed
• 8 large eggs
• 2 cups of whole milk
• 1/4 cup of heavy cream
• 1/4 cup of maple syrup
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of nutmeg
• Pinch of salt
• 1/4 cup of butter (for greasing)
• Powdered sugar (for serving)

Instructions:

1. Grease the crockpot with butter.
2. Cube the bread and place it into the bottom of the crockpot.
3. In a bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.
4. Pour the egg mixture over the bread cubes, pressing them down lightly to ensure they soak up the liquid.
5. Cover and cook on low for 3-4 hours, until the casserole is golden brown and cooked through.
6. Serve warm, dusted with powdered sugar and a drizzle of extra maple syrup.

This Easter Morning Crockpot French Toast Casserole is an easy and flavorful way to enjoy a classic breakfast. The sweet, custardy texture combined with the cinnamon and maple syrup makes it a standout dish. The crockpot ensures that the casserole is perfectly cooked without any need for constant attention. It’s a wonderful dish to serve as a special treat for your Easter gathering, and it’s bound to become a favorite year after year.

Crockpot Breakfast Burrito Casserole

The Crockpot Breakfast Burrito Casserole combines the flavors of a classic breakfast burrito into a convenient, fuss-free casserole. This dish is loaded with scrambled eggs, seasoned sausage, cheese, and tortilla strips, making it a hearty and satisfying meal perfect for a busy Easter morning. With minimal prep, it’s an ideal option to feed a crowd and leave everyone full and happy.

• 6 large flour tortillas, cut into strips
• 1 pound of breakfast sausage, crumbled and cooked
• 8 large eggs, beaten
• 1 cup of shredded cheddar cheese
• 1 cup of shredded Monterey Jack cheese
• 1/2 cup of milk
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of chili powder
• Salt and pepper to taste
• 1 tablespoon of butter (for greasing)

Instructions:

1. Grease the crockpot with butter.
2. Layer the bottom of the crockpot with tortilla strips, followed by half of the cooked sausage, eggs, and cheese.
3. Repeat the layering process with the remaining ingredients, ending with a layer of cheese on top.
4. In a small bowl, whisk together the milk, garlic powder, onion powder, chili powder, salt, and pepper, then pour over the casserole layers.
5. Cover and cook on low for 3-4 hours, until the eggs are set and the cheese is melted.
6. Serve warm with sour cream, salsa, or guacamole on the side.

This Crockpot Breakfast Burrito Casserole is a fantastic option for an Easter breakfast that can feed a crowd without much effort. The combination of savory sausage, creamy cheese, and eggs wrapped in soft tortillas is irresistible. With minimal prep time and the crockpot doing all the work, it’s an easy and tasty way to make your holiday morning special.

Crockpot Egg and Veggie Frittata

For a lighter yet satisfying Easter breakfast, this Crockpot Egg and Veggie Frittata is the perfect choice. Packed with fresh vegetables, herbs, and protein-rich eggs, it offers a healthy and flavorful start to the day. The crockpot ensures that the frittata comes out perfectly set and fluffy, without the need for flipping or checking constantly.

• 8 large eggs
• 1 cup of milk
• 1/2 cup of diced bell peppers (red, yellow, or green)
• 1/2 cup of diced onion
• 1/2 cup of chopped spinach
• 1/2 cup of shredded cheese (cheddar or mozzarella)
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of paprika
• Salt and pepper to taste
• 1 tablespoon of olive oil (for greasing)

Instructions:

1. Grease the crockpot with olive oil.
2. In a bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper.
3. Add the bell peppers, onion, spinach, and cheese to the egg mixture and stir until combined.
4. Pour the mixture into the prepared crockpot.
5. Cover and cook on low for 3-4 hours, or until the eggs are fully set and the frittata is firm to the touch.
6. Serve warm, garnished with fresh herbs or a sprinkle of extra cheese, if desired.

This Crockpot Egg and Veggie Frittata is an excellent way to enjoy a healthy Easter breakfast that’s full of flavor. The slow-cooking process allows the eggs and vegetables to meld together beautifully, creating a fluffy, savory dish. It’s a great option for those looking to keep things light yet satisfying, and it’s easily adaptable with any vegetables you have on hand. Plus, it’s a great way to sneak in some extra veggies for the day!

Crockpot Peach and Almond Oatmeal

For a sweet yet nutritious Easter breakfast, this Crockpot Peach and Almond Oatmeal is a perfect choice. The combination of hearty oats, juicy peaches, and crunchy almonds makes for a deliciously satisfying start to the holiday. The slow cooking ensures that the oatmeal is rich and creamy, while the peaches infuse their natural sweetness throughout.

• 2 cups of steel-cut oats
• 4 cups of water or almond milk
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 2 cups of fresh or frozen peaches, diced
• 1/4 cup of sliced almonds
• 2 tablespoons of honey or maple syrup (optional)

Instructions:

1. Grease the crockpot with butter or cooking spray.
2. Combine the steel-cut oats, water (or almond milk), vanilla, cinnamon, and nutmeg in the crockpot.
3. Stir in the diced peaches and sliced almonds.
4. Cover and cook on low for 6-8 hours or overnight for a breakfast ready when you wake up.
5. Once cooked, give the oatmeal a good stir and drizzle with honey or maple syrup for extra sweetness, if desired.
6. Serve warm, topped with additional almonds or fresh fruit.

This Crockpot Peach and Almond Oatmeal is a hearty, wholesome breakfast that’s ideal for Easter morning. The slow cooking process allows the oats to absorb the flavors of the peaches and spices, creating a creamy, comforting dish. With the added crunch of almonds and a touch of sweetness from honey or maple syrup, this oatmeal is both satisfying and indulgent—perfect for a festive holiday breakfast. Plus, it’s incredibly easy to prepare the night before, making it a convenient option for busy mornings.

Crockpot Sausage and Cheese Breakfast Strata

This Crockpot Sausage and Cheese Breakfast Strata is a savory dish that combines layers of eggs, sausage, bread, and cheese into one hearty, flavorful breakfast. It’s essentially a savory bread pudding, but with the ease of the crockpot. Perfect for Easter, this dish can be prepped the night before and cooked overnight or in the morning, leaving you more time to enjoy the holiday with your loved ones.

• 1 pound of breakfast sausage, crumbled and cooked
• 6 large eggs
• 2 cups of milk
• 1 teaspoon of Dijon mustard
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 4 cups of cubed day-old bread (preferably French bread or challah)
• 1 cup of shredded cheddar cheese
• 1/2 cup of grated Parmesan cheese
• 1 tablespoon of butter (for greasing)

Instructions:

1. Grease the crockpot with butter.
2. Layer the bottom of the crockpot with half of the bread cubes, followed by half of the cooked sausage and cheese.
3. Repeat the layering process with the remaining bread, sausage, and cheese.
4. In a bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, salt, and pepper.
5. Pour the egg mixture over the bread layers, pressing down slightly to ensure the bread absorbs the liquid.
6. Cover and cook on low for 4-5 hours, until the eggs are set and the casserole is golden and bubbly.
7. Serve warm, garnished with fresh herbs if desired.

This Crockpot Sausage and Cheese Breakfast Strata is a filling and flavorful dish that’s perfect for a busy Easter morning. The layers of sausage, bread, and cheese soak up the egg mixture, creating a deliciously savory casserole with minimal effort. With its hearty, comforting nature, this strata will keep everyone full and satisfied as you gather around the table for your Easter celebration.

Crockpot Sweet Potato and Bacon Hash

For a savory and slightly sweet Easter breakfast, this Crockpot Sweet Potato and Bacon Hash is an excellent choice. With caramelized sweet potatoes, crispy bacon, and a hint of spices, this dish is perfect for those looking to start the day with a hearty, flavorful meal. The slow cooking process allows the flavors to meld together beautifully, making it a delicious and satisfying option for a holiday brunch.

• 2 large sweet potatoes, peeled and diced
• 6 slices of bacon, cooked and crumbled
• 1/2 cup of diced red bell pepper
• 1/4 cup of diced onion
• 1 teaspoon of garlic powder
• 1/2 teaspoon of smoked paprika
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 2 large eggs (optional, for serving)

Instructions:

1. Grease the crockpot with olive oil.
2. Place the diced sweet potatoes, crumbled bacon, red bell pepper, and onion in the crockpot.
3. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6-7 hours, until the sweet potatoes are tender and caramelized.
5. Optional: Near the end of cooking, crack a couple of eggs on top of the hash and cover. Let the eggs cook in the crockpot for about 15-20 minutes or until they reach your desired doneness.
6. Serve warm, garnished with fresh herbs or a drizzle of hot sauce, if desired.

This Crockpot Sweet Potato and Bacon Hash is a wonderful Easter breakfast choice, offering a balance of savory, smoky, and slightly sweet flavors. The slow cooking makes the sweet potatoes perfectly tender, while the bacon adds a satisfying crunch. Whether served on its own or with eggs on top, this dish is sure to be a hit at your holiday table.

Crockpot Blueberry French Toast Casserole

This Crockpot Blueberry French Toast Casserole is a sweet and indulgent option for Easter morning. The combination of brioche bread, fresh blueberries, and a cinnamon-spiced egg custard creates a decadent breakfast that’s easy to prepare and requires minimal attention. With the crockpot doing all the work, you’ll have a perfect dish to serve for a family brunch or holiday gathering.

• 1 loaf of brioche bread, cubed
• 2 cups of fresh blueberries (or frozen)
• 8 large eggs
• 2 cups of whole milk
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• 1/4 cup of maple syrup
• 1 tablespoon of butter (for greasing)
• Powdered sugar for serving (optional)

Instructions:

1. Grease the crockpot with butter.
2. Layer the bottom of the crockpot with half of the bread cubes. Sprinkle with half of the blueberries.
3. Repeat the layers with the remaining bread and blueberries.
4. In a bowl, whisk together eggs, milk, vanilla, cinnamon, nutmeg, salt, and maple syrup until smooth.
5. Pour the egg mixture evenly over the bread and blueberries, pressing the bread down gently to soak up the custard.
6. Cover and cook on low for 3-4 hours, or until the casserole is golden and set.
7. Serve warm, dusted with powdered sugar and extra maple syrup if desired.

This Crockpot Blueberry French Toast Casserole is the perfect Easter treat for those with a sweet tooth. The combination of rich brioche bread, juicy blueberries, and a creamy custard makes for a melt-in-your-mouth breakfast. The crockpot ensures that everything cooks evenly and stays warm, so you can serve a delicious breakfast without any hassle. It’s a dish that will add a touch of elegance to your Easter celebration with minimal effort.

Crockpot Cinnamon Roll Casserole

This Crockpot Cinnamon Roll Casserole is a show-stopping, indulgent breakfast that combines the sweet, buttery goodness of cinnamon rolls with a creamy, custard-like egg mixture. It’s an easy and foolproof way to make a deliciously comforting breakfast for your Easter celebration. The crockpot allows the cinnamon rolls to bake perfectly, and the addition of a sweet glaze over the top gives it the perfect finishing touch.

• 2 cans of refrigerated cinnamon rolls (with icing)
• 4 large eggs
• 1 cup of whole milk
• 1/2 cup of heavy cream
• 1/4 cup of maple syrup
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1 tablespoon of butter (for greasing)

Instructions:

1. Grease the crockpot with butter.
2. Cut the cinnamon rolls into quarters and layer them in the crockpot.
3. In a bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla, cinnamon, and nutmeg.
4. Pour the egg mixture evenly over the cinnamon rolls, pressing down slightly to ensure the bread absorbs the liquid.
5. Cover and cook on low for 2-3 hours, or until the casserole is golden and set.
6. Drizzle the icing from the cinnamon roll cans over the top before serving.
7. Serve warm, topped with extra maple syrup or fresh fruit if desired.

The Crockpot Cinnamon Roll Casserole is a decadent and comforting breakfast that’s sure to impress your guests this Easter. The cinnamon rolls turn into a soft, custardy treat, while the sweet icing adds an irresistible finish. It’s a perfect dish for those who love cinnamon rolls but want a less time-consuming method of preparation. With minimal effort and maximum flavor, this recipe will quickly become a family favorite.

Crockpot Breakfast Quiche

This Crockpot Breakfast Quiche is a savory and satisfying option for Easter morning. Filled with eggs, cheese, and your choice of vegetables and meat, it’s a versatile dish that can be customized to suit everyone’s preferences. The crockpot ensures that the quiche cooks evenly and remains soft and fluffy. It’s a simple, hands-off way to prepare a delicious breakfast that can feed a crowd.

• 8 large eggs
• 1 cup of milk or heavy cream
• 1 cup of shredded cheddar cheese
• 1/2 cup of diced ham or cooked bacon
• 1/2 cup of diced bell peppers
• 1/4 cup of chopped spinach
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• Salt and pepper to taste
• 1 tablespoon of butter (for greasing)

Instructions:

1. Grease the crockpot with butter.
2. In a bowl, whisk together the eggs, milk (or heavy cream), garlic powder, onion powder, salt, and pepper.
3. Stir in the shredded cheese, ham (or bacon), bell peppers, and spinach.
4. Pour the mixture into the prepared crockpot.
5. Cover and cook on low for 3-4 hours, or until the quiche is fully set and slightly golden on top.
6. Serve warm, garnished with fresh herbs or a dollop of sour cream, if desired.

This Crockpot Breakfast Quiche is the perfect dish to serve for a stress-free Easter brunch. Packed with protein from the eggs and cheese and loaded with vegetables and meat, it’s both hearty and nutritious. The slow cooking process ensures the quiche comes out tender and fluffy every time. Whether served as the main course or alongside other dishes, this quiche will surely become a staple in your holiday breakfast lineup.

Crockpot Apple Cinnamon Steel-Cut Oats

For a wholesome and comforting Easter breakfast, this Crockpot Apple Cinnamon Steel-Cut Oats is a perfect choice. The slow-cooked oats become creamy and rich while the apples infuse the dish with natural sweetness. The addition of cinnamon and a touch of maple syrup makes this dish not only nutritious but also full of flavor. It’s a great option for those looking for a warm and filling breakfast to enjoy throughout the morning.

• 1 1/2 cups of steel-cut oats
• 4 cups of water or almond milk
• 2 apples, peeled, cored, and diced
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 cup of maple syrup
• 1/4 teaspoon of salt
• 1 tablespoon of butter (optional, for creaminess)

Instructions:

1. Grease the crockpot with butter or cooking spray.
2. Add the steel-cut oats, water (or almond milk), diced apples, cinnamon, nutmeg, maple syrup, and salt to the crockpot.
3. Stir to combine and cover the crockpot with the lid.
4. Cook on low for 6-8 hours or overnight.
5. Once the oats are done cooking, stir in the butter if desired for extra creaminess.
6. Serve warm with extra maple syrup, chopped nuts, or fresh fruit on top.

This Crockpot Apple Cinnamon Steel-Cut Oats is a hearty and delicious breakfast that’s perfect for Easter morning. The slow-cooked oats absorb the flavors of the cinnamon and apples, creating a creamy, comforting dish. It’s a nutritious way to start the day and can easily be customized with toppings like nuts or dried fruits. With the crockpot doing all the work, you can enjoy a warm, satisfying breakfast without spending too much time in the kitchen.

Crockpot Cheesy Hashbrown Casserole

This Crockpot Cheesy Hashbrown Casserole is a creamy, cheesy, and comforting dish that is perfect for Easter breakfast or brunch. Made with frozen hashbrowns, cheese, sour cream, and a few other simple ingredients, it’s easy to put together and requires little prep time. The slow cooker does all the work, making it a hassle-free option for feeding a crowd. This casserole pairs well with eggs, bacon, or sausage for a complete holiday breakfast.

• 1 bag (30 oz) frozen hashbrowns
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup cream of chicken soup
• 1/4 cup melted butter
• 1/4 cup diced onion (optional)
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Grease the crockpot with cooking spray or butter.
2. In a large bowl, combine the hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, melted butter, diced onion (if using), garlic powder, salt, and pepper.
3. Mix everything together until well combined.
4. Pour the mixture into the crockpot and spread it evenly.
5. Cover and cook on low for 4-5 hours or until the casserole is golden and bubbly.
6. Serve warm as a delicious side dish or main course.

This Crockpot Cheesy Hashbrown Casserole is the ultimate comfort food that’s perfect for your Easter brunch or breakfast. The creamy, cheesy texture of the casserole is complemented by the crispy edges, making every bite irresistible. Plus, it’s a great dish that you can prepare the night before and cook in the morning, saving you time while still impressing your guests with a rich, satisfying breakfast.

Crockpot Breakfast Burrito Filling

If you’re looking for a fun and customizable breakfast for Easter, this Crockpot Breakfast Burrito Filling is the way to go. Packed with eggs, sausage, cheese, and vegetables, this dish offers the versatility to build your own burritos. The crockpot makes it easy to cook everything together in one pot, resulting in a delicious, hearty breakfast that’s perfect for a casual Easter brunch or a family gathering.

• 1 pound breakfast sausage, crumbled and cooked
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell peppers
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1/4 cup salsa
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 8 large flour tortillas (for serving)
• Fresh cilantro and avocado (optional toppings)

Instructions:

1. In a skillet, cook the sausage until browned, then drain any excess grease.
2. Add the cooked sausage, eggs, cheese, bell peppers, onion, tomatoes, salsa, cumin, chili powder, salt, and pepper to the crockpot.
3. Stir to combine and cover.
4. Cook on low for 2-3 hours, stirring occasionally, until the eggs are cooked through and the mixture is heated and fully combined.
5. Serve the filling in flour tortillas and garnish with fresh cilantro, avocado, or hot sauce if desired.

This Crockpot Breakfast Burrito Filling is a crowd-pleasing breakfast option that is both easy to make and fully customizable. It’s a great choice for a large Easter gathering where everyone can build their own burrito to suit their tastes. The slow cooker allows all the flavors to meld together, making the filling rich and flavorful. It’s a fun and delicious way to start your holiday!

Crockpot Egg and Veggie Breakfast Casserole

This Crockpot Egg and Veggie Breakfast Casserole is a light yet filling breakfast option that’s packed with wholesome vegetables, eggs, and cheese. It’s a great dish to serve for Easter if you’re looking for something nutritious but still satisfying. The crockpot makes it easy to prepare, and the casserole comes out fluffy and delicious with minimal effort. Plus, it’s a great way to get more veggies into your morning meal!

• 6 large eggs
• 1 cup milk
• 1 cup shredded mozzarella cheese
• 1 cup diced zucchini
• 1 cup diced bell peppers
• 1/2 cup diced onion
• 1/2 cup chopped spinach
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil (for greasing)

Instructions:

1. Grease the crockpot with olive oil or cooking spray.
2. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
3. Add the shredded cheese, zucchini, bell peppers, onion, and spinach to the egg mixture, and stir to combine.
4. Pour the mixture into the prepared crockpot and spread it evenly.
5. Cover and cook on low for 3-4 hours, or until the eggs are fully set and the casserole is golden on top.
6. Serve warm, garnished with fresh herbs if desired.

This Crockpot Egg and Veggie Breakfast Casserole is a perfect way to incorporate more vegetables into your Easter breakfast. The combination of eggs, cheese, and fresh vegetables makes for a light, nutritious meal that doesn’t sacrifice flavor. The crockpot ensures that the casserole is fluffy and well-cooked, and it’s easy to serve a crowd with minimal prep. It’s a wonderful choice for those who want a wholesome yet indulgent breakfast that’s full of color and flavor.

Note: More recipes are coming soon!