25+ Flavorful Easter Crockpot Brunch Recipes for Every Celebration

Easter is a time to gather with loved ones, celebrate new beginnings, and, of course, enjoy delicious food.

Whether you’re hosting a big family gathering or a more intimate brunch, finding the perfect recipes to serve can be overwhelming.

The solution? Crockpot recipes!

Using your slow cooker can save time and reduce the stress of preparing a big meal, allowing you to focus on what matters most — spending time with your guests.

In this blog article, we’ve curated a list of 25+ Easter Crockpot Brunch Recipes that are sure to delight your guests and make your holiday celebration a breeze.

From savory casseroles to sweet treats, these slow-cooker recipes offer something for everyone, ensuring your Easter brunch is both effortless and unforgettable.

Let’s dive in and discover some amazing dishes that will make your Easter brunch a success!

25+ Flavorful Easter Crockpot Brunch Recipes for Every Celebration

As you prepare to host your Easter brunch, let these 25+ Easter Crockpot Brunch Recipes take the pressure off.

The slow cooker is a perfect way to make delicious, hearty dishes without spending too much time in the kitchen.

From egg-based casseroles to sweet, fruity desserts, these recipes will elevate your brunch menu and give you more time to enjoy the company of your friends and family.

Whether you’re feeding a crowd or keeping things more intimate, there’s a recipe here to suit every taste.

So grab your Crockpot, gather your ingredients, and get ready to create an Easter brunch that will have everyone asking for seconds!

Crockpot Cinnamon Roll Casserole

Start your Easter brunch with the sweet, comforting flavors of cinnamon rolls, without the hassle of baking in the oven. This Crockpot Cinnamon Roll Casserole is easy to prepare and ensures a soft, gooey, and indulgent treat that will delight your guests. Infused with cinnamon, brown sugar, and a creamy glaze, this dish makes the perfect Easter morning breakfast.

Ingredients:

• 2 cans of refrigerated cinnamon rolls (with icing)
• 1 cup of heavy cream
• 1/2 cup of brown sugar
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of vanilla extract
• Pinch of salt

Instructions:

1. Spray the inside of your Crockpot with non-stick cooking spray.
2. Cut the cinnamon rolls into quarters and layer them in the Crockpot.
3. In a separate bowl, whisk together the heavy cream, brown sugar, cinnamon, vanilla extract, and salt.
4. Pour the cream mixture over the cinnamon rolls, making sure to cover evenly.
5. Set the Crockpot to low and cook for 2 to 3 hours until the casserole is golden brown and set in the center.
6. Drizzle the icing that comes with the cinnamon rolls over the casserole before serving.

This Crockpot Cinnamon Roll Casserole is the ultimate Easter brunch indulgence, offering all the warmth and sweetness of cinnamon rolls without the stress of oven-baking. The slow cooking method ensures a soft, melt-in-your-mouth texture, while the gooey glaze adds an extra layer of sweetness. Perfect for a festive gathering or family breakfast, this recipe is sure to impress and satisfy your guests.

Crockpot Ham and Cheese Breakfast Casserole

A savory alternative to the sweet breakfast casseroles, this Crockpot Ham and Cheese Breakfast Casserole is a hearty and filling dish. Loaded with ham, cheddar cheese, and fluffy eggs, it’s the ideal recipe for Easter brunch. The slow cooker allows the flavors to meld together beautifully, creating a satisfying meal with minimal effort.

Ingredients:

• 6 large eggs
• 2 cups of cubed cooked ham
• 1 1/2 cups of shredded cheddar cheese
• 1/2 cup of milk
• 1 teaspoon of Dijon mustard
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• Salt and pepper to taste
• 4 cups of cubed bread (preferably day-old)

Instructions:

1. Grease the Crockpot with cooking spray and add the cubed bread evenly.
2. In a large bowl, whisk together the eggs, milk, mustard, garlic powder, onion powder, salt, and pepper.
3. Pour the egg mixture over the cubed bread, ensuring it is well-coated.
4. Sprinkle the cubed ham and shredded cheddar cheese over the bread and egg mixture.
5. Cover and cook on low for 3-4 hours, or until the eggs are set and the casserole is golden and bubbly.

This Crockpot Ham and Cheese Breakfast Casserole is the perfect Easter brunch dish for those who prefer a savory meal. The combination of tender bread, savory ham, and gooey cheese makes for a satisfying and crowd-pleasing dish. The slow cooking process ensures that the flavors blend together beautifully, and it’s simple enough to prepare in advance, leaving you free to enjoy the Easter festivities.

Crockpot Sausage and Hash Brown Casserole

Packed with breakfast sausage, crispy hash browns, and gooey cheese, this Crockpot Sausage and Hash Brown Casserole is a deliciously comforting dish that will please all palates. It’s a great choice for a hearty Easter brunch, offering a perfect balance of savory flavors and satisfying textures. With minimal prep work and the slow-cook method, this casserole is easy to throw together and perfect for a stress-free celebration.

Ingredients:

• 1 pound of breakfast sausage (crumbled)
• 1 package of frozen hash browns (about 30 ounces)
• 1 cup of shredded cheddar cheese
• 1/2 cup of sour cream
• 1/2 cup of milk
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it up into small pieces. Drain the excess fat.
2. Spray the Crockpot with non-stick spray and add a layer of frozen hash browns at the bottom.
3. Layer the cooked sausage over the hash browns, then sprinkle the shredded cheddar cheese on top.
4. In a separate bowl, mix together the sour cream, milk, garlic powder, salt, and pepper. Pour this mixture evenly over the casserole.
5. Cover and cook on low for 4 to 5 hours, until the casserole is bubbly and the cheese is melted.

This Crockpot Sausage and Hash Brown Casserole is a rich and filling addition to your Easter brunch spread. With the crispy hash browns, savory sausage, and melted cheese, it’s a perfect comfort food dish that’s sure to please a crowd. The Crockpot makes it so easy to prepare, allowing the flavors to meld together without the need for constant attention. It’s the ultimate set-it-and-forget-it recipe that ensures a delicious, hassle-free brunch.

Crockpot Breakfast Quiche

A savory, protein-packed breakfast option, this Crockpot Breakfast Quiche combines eggs, vegetables, and cheese for a flavorful Easter brunch dish. The slow-cooking method ensures a rich, custardy texture, while the veggies and cheese add layers of flavor. This quiche is perfect for feeding a crowd and can be customized with your favorite add-ins. Whether you prefer spinach, mushrooms, or bell peppers, this recipe is a versatile addition to your Easter spread.

Ingredients:

• 6 large eggs
• 1 cup of milk
• 1/2 cup of heavy cream
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of diced onion
• 1/2 cup of diced bell pepper
• 1 cup of shredded cheddar cheese
• 1 cup of fresh spinach (chopped)
• 1/2 cup of cooked bacon or sausage (optional)

Instructions:

1. Grease the Crockpot insert with cooking spray.
2. In a large bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until well-combined.
3. Add the diced onion, bell pepper, spinach, and cooked bacon or sausage (if using) into the egg mixture. Stir in the shredded cheese.
4. Pour the egg mixture into the Crockpot, spreading it evenly.
5. Cover and cook on low for 3 to 4 hours, or until the quiche is set and the edges are golden brown.
6. Allow it to cool slightly before slicing and serving.

This Crockpot Breakfast Quiche is a great way to enjoy a rich, savory breakfast without spending hours in the kitchen. The slow-cooked eggs create a smooth, creamy texture, while the vegetables and cheese enhance the flavor. Whether you’re serving a small family or a larger gathering, this quiche can easily be adapted to suit different tastes. It’s a fantastic, no-fuss dish for Easter morning that guarantees a delicious start to the day.

Crockpot French Toast Casserole

For a sweet and indulgent Easter brunch, this Crockpot French Toast Casserole is the perfect choice. It combines the comfort of French toast with the convenience of a slow cooker. The rich, custardy texture of the casserole paired with the crispy top makes each bite a heavenly experience. You can add fruit or nuts for extra flavor, and it’s a great make-ahead option for busy mornings.

Ingredients:

• 1 loaf of French bread (cubed)
• 6 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 1/2 cup of brown sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of cinnamon
• 1/4 teaspoon of salt
• 1/2 cup of maple syrup (for topping)

Instructions:

1. Grease the Crockpot insert with cooking spray and layer the cubed French bread evenly at the bottom.
2. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt.
3. Pour the egg mixture evenly over the bread cubes, ensuring they are well-coated. Press down to help the bread absorb the mixture.
4. Cover and cook on low for 3 to 4 hours, until the casserole is set and golden brown on top.
5. Drizzle with maple syrup before serving, if desired.

This Crockpot French Toast Casserole brings together the flavors of cinnamon, vanilla, and maple syrup in a deliciously indulgent brunch dish. The slow-cooked bread absorbs the egg mixture beautifully, creating a creamy, custardy texture that perfectly complements the crispy edges. It’s a fantastic option for Easter, offering a crowd-pleasing sweet treat that’s easy to prepare in advance. Whether served with fresh fruit or a drizzle of syrup, this casserole will be a highlight of your brunch table.

Crockpot Sweet Potato and Sausage Hash

Packed with nutritious sweet potatoes, savory sausage, and a variety of spices, this Crockpot Sweet Potato and Sausage Hash is a wholesome and flavorful brunch dish. Perfect for Easter, this dish offers a balance of sweetness and savoriness that will satisfy everyone at the table. The slow cooking ensures that all the flavors meld together, making each bite comforting and delicious.

Ingredients:

• 2 large sweet potatoes (peeled and diced)
• 1 pound of breakfast sausage (crumbled)
• 1 red bell pepper (diced)
• 1/2 yellow onion (diced)
• 1 teaspoon of paprika
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of cumin
• Salt and pepper to taste
• 1 tablespoon of olive oil
• 2 tablespoons of chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Cook the sausage until browned, breaking it up into small pieces.
2. Transfer the cooked sausage to the Crockpot. Add the diced sweet potatoes, bell pepper, onion, paprika, garlic powder, cumin, salt, and pepper.
3. Stir everything together to combine. Cover and cook on low for 4 to 5 hours, or until the sweet potatoes are tender and the flavors are well-combined.
4. Garnish with chopped fresh parsley before serving.

This Crockpot Sweet Potato and Sausage Hash is a fantastic savory addition to your Easter brunch. The natural sweetness of the potatoes balances perfectly with the savory sausage and spices, creating a satisfying dish that’s both hearty and healthy. It’s easy to prepare and can cook while you focus on other brunch preparations, making it a convenient and delicious choice for a holiday gathering. Enjoy the comforting flavors and the boost of nutrients from the sweet potatoes—this hash is sure to be a hit!

Crockpot Cheesy Breakfast Grits

For a Southern-inspired Easter brunch, these Crockpot Cheesy Breakfast Grits are the perfect dish. Creamy, cheesy, and utterly comforting, this dish is simple to prepare and can feed a crowd. The slow cooker ensures the grits come out perfectly smooth and creamy, making them an excellent base for eggs, sausage, or even shrimp if desired. This savory dish is a fantastic addition to your Easter spread.

Ingredients:

• 1 cup of stone-ground grits
• 4 cups of water
• 1 cup of whole milk
• 1/2 cup of heavy cream
• 2 cups of shredded cheddar cheese
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of butter

Instructions:

1. Spray the inside of the Crockpot with cooking spray and add the grits, water, milk, and heavy cream.
2. Stir the mixture and cover. Cook on low for 4-5 hours, stirring occasionally, until the grits are tender and creamy.
3. Once the grits are done, stir in the shredded cheddar cheese, butter, garlic powder, salt, and pepper. Continue to cook for an additional 10-15 minutes, until the cheese is fully melted and the grits are smooth and creamy.
4. Serve warm as a side dish or with your favorite breakfast meats.

These Crockpot Cheesy Breakfast Grits are the perfect comfort food to include in your Easter brunch. The slow cooker allows the grits to cook to a perfect consistency, and the cheesy, buttery flavor is irresistible. Whether you serve them as a side dish or with added toppings like sausage, eggs, or even shrimp, these grits will elevate your holiday meal. They’re simple to make and allow you to focus on other parts of your brunch while they cook. A rich and savory treat, this dish is sure to be a crowd-pleaser.

Crockpot Vegetable Frittata

This Crockpot Vegetable Frittata is a fresh, healthy, and vibrant dish that will brighten up your Easter brunch table. Packed with seasonal vegetables, eggs, and a touch of cheese, it’s a great way to enjoy a lighter but still satisfying meal. The Crockpot method ensures the frittata cooks evenly, creating a fluffy, flavorful dish that’s perfect for a festive brunch.

Ingredients:

• 8 large eggs
• 1/2 cup of milk
• 1 cup of diced bell peppers (mixed colors)
• 1/2 cup of diced zucchini
• 1/2 cup of diced mushrooms
• 1/2 cup of shredded mozzarella cheese
• 1/4 cup of grated Parmesan cheese
• 1 tablespoon of olive oil
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of chopped fresh basil (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the bell peppers, zucchini, and mushrooms until softened (about 5-7 minutes). Set aside to cool slightly.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Stir in the cooked vegetables and both cheeses into the egg mixture.
4. Pour the egg mixture into the greased Crockpot and spread it evenly.
5. Cover and cook on low for 3-4 hours, or until the frittata is set and lightly golden on top.
6. Garnish with fresh basil if desired, and slice into wedges for serving.

This Crockpot Vegetable Frittata is a flavorful and nutritious addition to your Easter brunch. The slow-cooked eggs create a soft, custardy texture that pairs beautifully with the sautéed vegetables and melted cheese. It’s a fantastic way to incorporate fresh, seasonal produce into your meal and can easily be customized with your favorite vegetables. The convenience of the Crockpot makes this dish a great option for stress-free cooking, allowing you to enjoy a wholesome and delicious meal without much effort.

Crockpot Fruit and Nut Oatmeal

For a wholesome and filling Easter brunch option, this Crockpot Fruit and Nut Oatmeal offers a comforting start to the day. The slow cooker method creates a rich, creamy texture, and the addition of dried fruits and nuts provides natural sweetness and crunch. This recipe is perfect for a lighter, healthier brunch option that still feels indulgent.

Ingredients:

• 2 cups of steel-cut oats
• 4 cups of water or milk (or a combination)
• 1/2 cup of dried cranberries or raisins
• 1/2 cup of chopped dried apricots
• 1/2 cup of chopped nuts (such as almonds, walnuts, or pecans)
• 1/4 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1 tablespoon of honey or maple syrup (optional)
• Fresh fruit (like berries or sliced bananas) for topping

Instructions:

1. Spray the Crockpot insert with non-stick cooking spray and add the steel-cut oats, water or milk, dried fruit, cinnamon, and nutmeg.
2. Stir everything together, cover, and cook on low for 6-7 hours, or until the oats are tender and have absorbed most of the liquid.
3. Once the oatmeal is cooked, stir in the honey or maple syrup for added sweetness, if desired.
4. Top with fresh fruit and a sprinkle of chopped nuts before serving.

This Crockpot Fruit and Nut Oatmeal is a healthy, hearty choice for Easter brunch. The slow cooking process allows the oats to become wonderfully creamy, while the dried fruits and nuts add natural sweetness and texture. You can easily customize this recipe with your favorite fruits and nuts, making it as versatile as it is delicious. It’s a great option for guests who prefer a lighter, nourishing dish, and the Crockpot makes it simple to prepare ahead of time, so you can focus on the rest of your brunch spread.

Crockpot Spinach and Feta Breakfast Casserole

This Crockpot Spinach and Feta Breakfast Casserole is a savory, satisfying dish perfect for your Easter brunch. With fresh spinach, feta cheese, and eggs, it’s a light yet hearty casserole that combines flavor with nutrition. The slow cooker method ensures a tender, fluffy texture while the feta adds a rich, tangy element that enhances the overall dish. This casserole is ideal for a crowd and can be made in advance for a stress-free holiday morning.

Ingredients:

• 6 large eggs
• 1 cup of milk
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 cups of fresh spinach (chopped)
• 1 cup of crumbled feta cheese
• 1/2 cup of diced onion
• 1 cup of shredded mozzarella cheese
• 1 tablespoon of olive oil

Instructions:

1. Grease the Crockpot insert with olive oil and set aside.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Add the chopped spinach, crumbled feta, diced onion, and shredded mozzarella to the egg mixture. Stir everything together.
4. Pour the egg mixture into the Crockpot and spread it out evenly.
5. Cover and cook on low for 3 to 4 hours, or until the casserole is fully set and lightly golden on top.
6. Slice and serve warm for a delicious Easter brunch.

This Crockpot Spinach and Feta Breakfast Casserole is an easy, nutritious, and flavorful dish for your Easter brunch. The combination of spinach, feta, and mozzarella creates a deliciously creamy, savory casserole that is sure to please a crowd. The slow cooker makes preparation simple, allowing you to focus on other dishes while this casserole cooks to perfection. Whether you’re serving it as a main dish or a side, it’s a wonderful addition to any Easter table.

Crockpot Apple Cinnamon Oatmeal

Crockpot Apple Cinnamon Oatmeal is a warm, comforting, and sweet way to kick off your Easter morning. The slow cooker ensures the oats are perfectly creamy, while the apples cook down into soft, cinnamon-spiced bites. With a dash of vanilla and a sprinkle of brown sugar, this oatmeal is full of rich flavors and is an excellent option for a filling, healthy breakfast. It’s a great choice for those who want a hearty but light brunch to enjoy before a big Easter meal.

Ingredients:

• 2 cups of steel-cut oats
• 4 cups of water or milk (or a combination)
• 2 large apples (peeled and chopped)
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of nutmeg
• 1/4 cup of brown sugar or maple syrup (optional)
• 1 teaspoon of vanilla extract
• Chopped nuts (optional, for topping)
• Fresh fruit (optional, for topping)

Instructions:

1. Spray the Crockpot insert with non-stick cooking spray and add the steel-cut oats, water or milk, apples, cinnamon, nutmeg, and vanilla extract.
2. Stir to combine, cover, and cook on low for 6-7 hours, or until the oats are creamy and the apples are tender.
3. Once the oatmeal is cooked, stir in brown sugar or maple syrup for added sweetness, if desired.
4. Top with chopped nuts or fresh fruit before serving for added texture and flavor.

This Crockpot Apple Cinnamon Oatmeal is a comforting and wholesome dish that’s perfect for Easter brunch. The slow-cooked oats and soft apples create a creamy, naturally sweet breakfast that feels indulgent without being heavy. It’s easily customizable with your favorite fruits and toppings, making it a versatile dish for all tastes. Plus, the Crockpot allows for a hassle-free breakfast that can cook overnight or while you prepare other dishes for your Easter celebration.

Crockpot Breakfast Burrito Bowl

Crockpot Breakfast Burrito Bowls bring together all the flavors of a classic breakfast burrito in one easy-to-serve bowl. Filled with scrambled eggs, seasoned potatoes, black beans, and cheese, this dish offers a hearty and customizable option for Easter brunch. The slow cooker allows the ingredients to meld together, creating a flavorful, satisfying dish that can be topped with salsa, guacamole, or sour cream for added flavor. Perfect for a crowd, this recipe can be prepared ahead of time and kept warm for a stress-free meal.

Ingredients:

• 6 large eggs
• 1 cup of frozen hash browns or diced potatoes
• 1 can of black beans (drained and rinsed)
• 1 cup of shredded cheddar cheese
• 1/2 cup of salsa (optional)
• 1/2 teaspoon of cumin
• 1/4 teaspoon of chili powder
• 1/4 teaspoon of garlic powder
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Tortillas (for serving)

Instructions:

1. Spray the inside of the Crockpot with cooking spray. Add the frozen hash browns or diced potatoes, black beans, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine.
2. Crack the eggs directly into the Crockpot and stir everything together.
3. Cover and cook on low for 3 to 4 hours, or until the eggs are fully cooked and the potatoes are tender.
4. Stir in the shredded cheddar cheese and cook for an additional 10 minutes until the cheese is melted.
5. Serve the breakfast burrito bowl with a side of warm tortillas, salsa, and fresh cilantro for garnish.

These Crockpot Breakfast Burrito Bowls are a delicious, customizable dish that takes the stress out of preparing a big brunch. The combination of eggs, potatoes, and black beans is hearty and filling, while the slow-cooked flavors meld perfectly together. You can easily adjust the toppings to suit your guests’ tastes, making this dish as versatile as it is delicious. Whether you enjoy it with salsa, sour cream, or guacamole, this breakfast burrito bowl will be a satisfying and flavorful addition to your Easter brunch table.

Crockpot Breakfast Casserole with Sausage and Hash Browns

This Crockpot Breakfast Casserole with Sausage and Hash Browns is a hearty and filling dish that combines savory sausage, crispy hash browns, and a rich, cheesy egg mixture. Perfect for Easter brunch, this casserole can be prepared the night before, making it ideal for busy mornings. The slow cooker ensures everything is cooked to perfection, with the flavors melding together to create a comforting, satisfying dish that’s sure to please a crowd.

Ingredients:

• 1 pound of breakfast sausage (cooked and crumbled)
• 3 cups of frozen hash browns (thawed)
• 12 large eggs
• 1 cup of milk
• 1 cup of shredded cheddar cheese
• 1/2 cup of chopped onion
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of garlic powder
• 1 tablespoon of chopped fresh parsley (for garnish)

Instructions:

1. Spray the inside of the Crockpot with non-stick cooking spray. Layer the bottom with thawed hash browns.
2. In a skillet, cook the sausage until browned and crumbled. Drain any excess fat and layer the sausage over the hash browns.
3. In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Pour the egg mixture evenly over the sausage and hash browns.
4. Sprinkle the shredded cheddar cheese on top.
5. Cover and cook on low for 4-5 hours or until the eggs are set and the casserole is golden and bubbly.
6. Garnish with fresh parsley and serve warm.

This Crockpot Breakfast Casserole with Sausage and Hash Browns is a deliciously filling and comforting dish that’s perfect for Easter brunch. The slow cooker method ensures the casserole comes out perfectly cooked, with layers of savory sausage, crispy hash browns, and a cheesy egg mixture. It’s a great make-ahead option that allows you to enjoy the holiday without having to spend too much time in the kitchen. Whether you serve it with a side of fruit or a refreshing beverage, this casserole is a satisfying choice for your Easter meal.

Crockpot Ham and Swiss Breakfast Strata

This Crockpot Ham and Swiss Breakfast Strata is an easy, crowd-pleasing dish that combines layers of bread, ham, and Swiss cheese with a rich, egg custard. Perfect for an Easter brunch, this strata offers a savory and comforting meal that’s simple to prepare in the Crockpot. The layers of ingredients cook to perfection, creating a deliciously fluffy texture and savory flavor that’s ideal for a festive morning gathering.

Ingredients:

• 8 slices of day-old bread (cubed)
• 1 pound of cooked ham (diced)
• 1 1/2 cups of shredded Swiss cheese
• 8 large eggs
• 1 1/2 cups of milk
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of Dijon mustard
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of dried thyme

Instructions:

1. Grease the Crockpot insert with cooking spray. Layer the bottom with the cubed bread, followed by the diced ham and shredded Swiss cheese.
2. In a bowl, whisk together the eggs, milk, salt, pepper, Dijon mustard, garlic powder, and dried thyme.
3. Pour the egg mixture over the bread, ham, and cheese layers, pressing down gently to ensure everything is evenly coated.
4. Cover and cook on low for 4-5 hours or until the eggs are fully set and the strata is golden and puffed up.
5. Serve warm, garnished with additional fresh thyme or parsley if desired.

This Crockpot Ham and Swiss Breakfast Strata is a savory, satisfying dish that brings together rich layers of bread, ham, and cheese in a creamy egg custard. It’s perfect for a special occasion like Easter brunch, and the Crockpot makes it incredibly easy to prepare ahead of time. The slow cooking method ensures the strata is fluffy and golden, and the Dijon mustard adds a subtle tang that balances the richness of the ham and cheese. It’s a dish that’s both delicious and visually appealing, making it an ideal choice for a festive Easter gathering.

Crockpot Strawberry French Toast Casserole

Crockpot Strawberry French Toast Casserole is a sweet, indulgent dish that’s perfect for Easter brunch. With layers of cinnamon-sugar coated bread, fresh strawberries, and a creamy custard, this casserole tastes like a decadent French toast that’s cooked to perfection in the Crockpot. It’s a make-ahead recipe that’s both easy to prepare and delicious to serve, ensuring a sweet start to your holiday meal.

Ingredients:

• 8 slices of day-old French bread (cubed)
• 2 cups of fresh strawberries (sliced)
• 8 large eggs
• 1 1/2 cups of milk
• 1/4 cup of heavy cream
• 1/2 cup of granulated sugar
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1 teaspoon of vanilla extract
• Powdered sugar (for serving, optional)

Instructions:

1. Grease the Crockpot insert with butter or cooking spray. Layer the cubed French bread and sliced strawberries in the Crockpot.
2. In a bowl, whisk together the eggs, milk, heavy cream, sugar, cinnamon, salt, and vanilla extract until smooth.
3. Pour the egg mixture evenly over the bread and strawberries, pressing down gently to ensure the bread is fully soaked.
4. Cover and cook on low for 4-5 hours, or until the casserole is set and golden on top.
5. Once cooked, dust with powdered sugar before serving for an extra touch of sweetness.

This Crockpot Strawberry French Toast Casserole is the perfect sweet addition to your Easter brunch. The slow cooker ensures the bread absorbs all the delicious custard, creating a soft, melt-in-your-mouth texture that’s studded with juicy strawberries. The cinnamon and vanilla bring out the warmth of the dish, while the powdered sugar adds a lovely finishing touch. It’s an indulgent treat that’s easy to make ahead of time, allowing you to enjoy a stress-free brunch with minimal effort. Perfect for those who love a sweet and comforting breakfast!

Note: More recipes are coming soon!