25+ Quick and Tasty Crockpot Breakfast Brunch Recipes to Try Today

The morning rush doesn’t have to mean skipping breakfast or settling for something bland. With a little help from your trusty crockpot, you can whip up a delicious breakfast or brunch with minimal effort.

Crockpots allow you to prepare large batches of food that are perfect for family gatherings, holidays, or simply making your mornings easier.

Whether you’re craving something sweet like cinnamon rolls or prefer savory options like cheesy breakfast casseroles, the possibilities are endless.

These 25+ crockpot breakfast brunch recipes offer something for everyone, ensuring your mornings are both flavorful and stress-free.

By using your slow cooker, you can spend more time enjoying your morning and less time slaving away in the kitchen.

Plus, these recipes are designed to be simple to follow, requiring just a few ingredients to make a dish that’s hearty, satisfying, and sure to please a crowd.

From oatmeal and eggs to hearty casseroles and pastries, there’s no shortage of tasty options to fill your home with the irresistible aroma of breakfast.

Let’s explore some of the best recipes to make your mornings feel like a celebration.

25+ Quick and Tasty Crockpot Breakfast Brunch Recipes to Try Today

Crockpot breakfast and brunch recipes provide an effortless solution to busy mornings, turning breakfast into a delicious, comforting, and stress-free experience.

With the ability to cook a variety of dishes—both sweet and savory—there’s something to suit every taste.

These recipes are perfect for anyone who wants to make mornings easier while still enjoying delicious, home-cooked food.

Whether you’re feeding a crowd or just making a simple meal for yourself, the crockpot is your ultimate kitchen companion.

Try out these 25+ recipes, and let the slow cooker work its magic, so you can enjoy a cozy breakfast every day of the week.

Slow Cooker Cinnamon Roll Casserole

A warm and comforting breakfast dish that combines the rich flavors of cinnamon rolls with the ease of a crockpot. This casserole is perfect for lazy weekends, holidays, or special occasions. The slow cooker infuses the cinnamon rolls with a sweet, gooey glaze, while the eggs and milk create a soft, custard-like base that complements the cinnamon swirl. You can easily customize this dish by adding fruits, nuts, or even a sprinkle of extra cinnamon to suit your tastes.

Ingredients:

• 2 cans (12 oz each) refrigerated cinnamon rolls
• 4 large eggs
• 1 cup milk
• ½ cup brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ cup chopped pecans (optional)
• ¼ cup maple syrup
• Icing packet (from cinnamon roll cans)

Instructions:

1. Spray the crockpot with non-stick cooking spray.
2. Cut the cinnamon rolls into quarters and place them into the crockpot.
3. In a separate bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon.
4. Pour the egg mixture over the cinnamon rolls, gently stirring to ensure the rolls are soaked evenly.
5. Add in the chopped pecans (if using) and drizzle the maple syrup on top.
6. Cover and cook on low for 2.5 to 3 hours, or until the casserole is set and golden.
7. Drizzle the icing over the casserole before serving.

This dish is a fantastic way to start the day, offering a balance of sweet and savory flavors that everyone will enjoy. The slow cooking ensures that the cinnamon rolls retain their delicious, gooey texture, making each bite a treat. The addition of pecans adds a delightful crunch and richness to the dish, and the maple syrup brings a touch of extra sweetness. It’s ideal for serving a crowd and can be prepared the night before for an effortless breakfast.

Crockpot Breakfast Casserole with Sausage and Hashbrowns

This hearty breakfast casserole features savory sausage, crispy hashbrowns, eggs, and cheese, all cooked together in the slow cooker for a simple yet filling meal. It’s great for feeding a crowd, especially during busy mornings when you need something substantial to keep everyone satisfied. You can make it your own by adding extra veggies, or even swapping in different types of cheese for variety.

Ingredients:

• 1 lb breakfast sausage (crumbled)
• 1 bag (30 oz) frozen hashbrowns
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 8 large eggs
• ½ cup milk
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Fresh parsley for garnish (optional)

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it apart as it cooks. Drain excess grease.
2. In the crockpot, layer the frozen hashbrowns, followed by the cooked sausage, and then the shredded cheeses.
3. In a bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
4. Pour the egg mixture evenly over the layers in the crockpot.
5. Cover and cook on low for 6 to 7 hours, or until the eggs are fully set and the edges of the casserole are lightly golden.
6. Garnish with fresh parsley before serving.

This casserole is a breakfast that’s as satisfying as it is simple. The crispy hashbrowns add texture, while the sausage and cheese make for a deliciously rich and savory combination. The slow cooking process allows all the flavors to meld together beautifully, creating a cohesive and hearty dish. It’s perfect for feeding a large family or hosting brunch gatherings and can easily be doubled or halved depending on the size of your group.

Crockpot Banana Nut Oatmeal

A warm, creamy, and nutritious breakfast, this oatmeal combines the goodness of oats with the sweetness of bananas and the crunch of walnuts, all cooked together in a slow cooker. It’s a perfect choice for a healthy breakfast that will keep you full for hours. The oatmeal is customizable—feel free to add extra fruits, a dollop of peanut butter, or a splash of maple syrup to suit your preference.

Ingredients:

• 2 cups old-fashioned rolled oats
• 4 cups water
• 2 ripe bananas, mashed
• 1 cup chopped walnuts
• 1 tsp cinnamon
• ¼ tsp salt
• 2 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract
• 1 cup milk (or almond milk)

Instructions:

1. Spray the crockpot with non-stick cooking spray.
2. Add the oats, water, mashed bananas, walnuts, cinnamon, and salt to the crockpot.
3. Stir to combine, and cover.
4. Cook on low for 6 hours or on high for 3 hours, stirring occasionally.
5. Once cooked, stir in the milk, vanilla extract, and honey/maple syrup if desired.
6. Serve warm with additional bananas and walnuts on top.

This oatmeal is a wonderfully hearty breakfast that brings together a combination of flavors and textures in every bite. The bananas soften during cooking, infusing the oatmeal with natural sweetness, while the walnuts provide a satisfying crunch. The slow cooking ensures the oats absorb all the flavors, creating a rich and creamy consistency. Whether you enjoy it as-is or like to add a few extra toppings, it’s a filling and nourishing start to the day.

Crockpot French Toast Casserole

This indulgent breakfast casserole combines the classic flavors of French toast with the convenience of a slow cooker. It’s a perfect way to serve a crowd or enjoy a cozy brunch at home. The bread soaks up the custard mixture, creating a rich, velvety texture, while the cinnamon and vanilla bring comforting warmth to the dish. You can add fruits like berries or apples, or even drizzle a little syrup on top to make it extra special.

Ingredients:

• 1 loaf of French bread, cubed
• 8 large eggs
• 2 cups whole milk
• ¼ cup heavy cream
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup brown sugar
• Pinch of salt
• ¼ cup butter (melted)
• Powdered sugar (for serving)
• Maple syrup (for serving)

Instructions:

1. Grease the crockpot with non-stick cooking spray or butter.
2. Layer the cubed French bread in the crockpot.
3. In a bowl, whisk together the eggs, milk, heavy cream, vanilla, cinnamon, nutmeg, brown sugar, and salt.
4. Pour the egg mixture evenly over the bread cubes, gently pressing the bread down to ensure it soaks up the custard.
5. Drizzle the melted butter on top and cover the crockpot.
6. Cook on low for 4 to 5 hours, or until the casserole is golden and the center is set.
7. Before serving, sprinkle with powdered sugar and drizzle with maple syrup.

This French toast casserole is a crowd-pleaser that combines the classic French toast flavors with a soft, custardy texture. The slow cooking process allows the bread to soak in the mixture, creating a rich, satisfying dish that’s perfect for leisurely mornings. The combination of cinnamon, vanilla, and nutmeg brings a comforting warmth to each bite, while the maple syrup and powdered sugar finish the dish off with a touch of sweetness. It’s a wonderful choice for holiday mornings or special gatherings.

Slow Cooker Veggie and Cheese Frittata

A savory and light breakfast, this veggie and cheese frittata cooked in the crockpot is perfect for those who want a healthy, protein-packed meal to start their day. The combination of fresh vegetables and eggs creates a fluffy, satisfying dish that’s full of flavor. It’s also highly customizable—add your favorite vegetables, or switch up the cheese for a unique twist. It’s a great way to use up leftover vegetables and make a nourishing breakfast in no time.

Ingredients:

• 8 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup diced bell peppers (red, green, or yellow)
• 1 cup chopped spinach
• ½ cup diced onions
• 1 cup mushrooms, sliced
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp 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 cheese and vegetables to the egg mixture and stir to combine.
4. Pour the mixture into the crockpot and spread it out evenly.
5. Cover and cook on low for 3 to 4 hours, or until the frittata is set and golden around the edges.
6. Serve warm, optionally garnished with fresh herbs or extra cheese.

This slow-cooked frittata is a healthy, flavorful breakfast that’s full of nutrients and protein. The slow cooking process allows the vegetables to soften and blend seamlessly with the eggs, creating a deliciously rich and satisfying texture. You can easily customize this frittata by adding in your favorite vegetables or cheese, making it versatile enough to please every palate. It’s an excellent way to enjoy a wholesome, low-maintenance breakfast without the need for any extra fuss.

Crockpot Apple Cinnamon Quinoa

A wholesome, naturally sweetened breakfast option, this crockpot apple cinnamon quinoa is packed with protein and fiber. The quinoa cooks to a soft, porridge-like consistency, and the apples become tender and infused with cinnamon, creating a comforting fall-inspired dish. This is an excellent choice for those looking for a healthy alternative to traditional oatmeal, with the added benefits of quinoa’s plant-based protein. It’s naturally gluten-free and can be enjoyed as a nutritious breakfast or even as a warm dessert.

Ingredients:

• 1 cup quinoa (rinsed)
• 4 cups water or almond milk
• 2 apples, peeled and chopped
• 1 tsp cinnamon
• 1 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract
• Pinch of salt
• ¼ cup chopped walnuts (optional)
• ¼ cup raisins (optional)

Instructions:

1. Add the quinoa, water or almond milk, apples, cinnamon, honey (if using), and vanilla to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 4 to 5 hours, or until the quinoa is fully cooked and tender.
4. Stir in the walnuts and raisins, if using, and cook for an additional 10 minutes.
5. Serve warm, with extra honey or maple syrup drizzled on top, if desired.

This quinoa breakfast is a filling and nutritious start to the day. The quinoa provides a hearty, protein-packed base, while the apples and cinnamon add natural sweetness and warmth. It’s a great option for those looking to enjoy a low-maintenance, gluten-free breakfast that’s both satisfying and delicious. The addition of walnuts and raisins introduces some texture and extra nutrients, making it a wholesome choice for any morning.

Crockpot Breakfast Burrito Filling

Packed with scrambled eggs, sausage, potatoes, and cheese, this breakfast burrito filling cooked in the slow cooker is perfect for meal prepping or feeding a crowd. It’s easy to customize by adding extra vegetables, different types of cheese, or even hot sauce for some extra spice. This hearty filling can be served as a burrito, on a plate with some salsa, or in a breakfast bowl with your favorite toppings.

Ingredients:

• 1 lb breakfast sausage (crumbled)
• 6 large eggs
• 2 cups frozen hashbrowns
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 bell pepper, diced
• ½ onion, diced
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 10 flour tortillas (for serving)

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it apart as it cooks. Drain excess grease.
2. In the crockpot, add the cooked sausage, frozen hashbrowns, diced bell pepper, onion, garlic powder, cumin, paprika, salt, and pepper.
3. Stir to combine, then top with the shredded cheeses.
4. Whisk the eggs in a separate bowl, and pour them evenly over the mixture in the crockpot.
5. Cover and cook on low for 4 to 5 hours, or until the eggs are fully set and the potatoes are tender.
6. Serve the breakfast filling in warm tortillas, adding salsa, sour cream, or hot sauce as desired.

This breakfast burrito filling is a flavorful and customizable dish that’s perfect for busy mornings. The combination of eggs, sausage, potatoes, and cheese creates a hearty and satisfying meal that can be eaten in a variety of ways. It’s also incredibly easy to make in the crockpot, and the leftovers make for great meal prep throughout the week. You can customize it with your favorite toppings or fillings, making it a versatile and crowd-pleasing option for any brunch or breakfast gathering.

Crockpot Sweet Potato and Bacon Hash

This savory hash combines the sweetness of roasted sweet potatoes with crispy bacon and sautéed vegetables, all cooked in the slow cooker for a simple yet flavorful breakfast. The slow cooking ensures the sweet potatoes become perfectly tender, while the bacon adds a salty, savory crunch. You can serve this dish as a stand-alone breakfast or pair it with eggs for a full, satisfying meal.

Ingredients:

• 3 large sweet potatoes, peeled and diced
• 8 slices bacon, cooked and crumbled
• 1 bell pepper, diced
• ½ onion, diced
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for greasing)

Instructions:

1. Grease the crockpot with olive oil or cooking spray.
2. Add the diced sweet potatoes, crumbled bacon, bell pepper, and onion to the crockpot.
3. Season with paprika, garlic powder, salt, and pepper, and stir to combine.
4. Cover and cook on low for 5 to 6 hours, or until the sweet potatoes are tender and golden.
5. Serve warm, optionally topped with a fried egg or fresh herbs.

This sweet potato and bacon hash is a flavorful and nutritious breakfast option. The sweet potatoes provide a hearty base, while the bacon adds savory richness, and the peppers and onions bring a touch of freshness. The slow cooking method ensures that the sweet potatoes become perfectly tender, absorbing all the flavors. It’s a great dish to serve on its own or as part of a larger breakfast spread.

Crockpot Sausage and Pepper Breakfast Strata

This savory breakfast strata is a comforting casserole made with layers of bread, sausage, and peppers, all soaked in a rich egg mixture and slow-cooked to perfection. The result is a hearty, flavorful dish that’s ideal for brunches or large gatherings. The combination of sausage, bell peppers, and cheese creates a delicious savory filling, while the bread soaks up all the flavors, becoming soft and custardy. You can easily customize it with your favorite veggies or cheeses to suit your taste.

Ingredients:

• 1 lb breakfast sausage (crumbled)
• 1 loaf crusty bread (cubed)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 8 large eggs
• 2 cups milk
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it apart as it cooks. Drain excess grease.
2. In the crockpot, layer the cubed bread, cooked sausage, bell peppers, onions, and cheeses.
3. In a bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper.
4. Pour the egg mixture evenly over the layers in the crockpot, pressing down gently to ensure the bread absorbs the mixture.
5. Cover and cook on low for 6 to 7 hours, or until the strata is set and golden on top.
6. Garnish with fresh parsley before serving.

This strata is the ultimate breakfast casserole for those who want a savory, satisfying meal without much effort. The layers of bread, sausage, and peppers soak up the egg mixture, resulting in a rich, custardy texture. The slow cooking allows the flavors to meld beautifully, creating a dish that feels indulgent but is easy to prepare. It’s a great option for feeding a large crowd or making ahead for a stress-free brunch.

Crockpot Peach and Almond Granola

This homemade granola, made in the slow cooker, is a delicious and healthy way to start your day. The peaches and almonds add a natural sweetness and crunch, while the oats create a satisfying base. The slow cooking allows the ingredients to caramelize and blend together, creating a warm, fragrant granola that can be served with yogurt or milk for a wholesome breakfast. You can also enjoy it as a snack or sprinkle it over smoothie bowls for added texture.

Ingredients:

• 4 cups old-fashioned rolled oats
• 1 cup chopped almonds
• 1 cup dried peaches (chopped)
• ¼ cup honey or maple syrup
• ¼ cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• Pinch of salt

Instructions:

1. Grease the crockpot with non-stick cooking spray or line it with parchment paper.
2. In a large bowl, mix together the oats, almonds, and dried peaches.
3. In a separate bowl, whisk together the honey or maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt.
4. Pour the wet mixture over the oat mixture and stir until everything is evenly coated.
5. Pour the granola mixture into the crockpot and spread it out evenly.
6. Cover and cook on low for 2.5 to 3 hours, stirring every 30 minutes to ensure even cooking.
7. Once golden and crispy, remove from the crockpot and let it cool before storing.

This granola is an easy, healthy alternative to store-bought options. The combination of oats, almonds, and peaches makes for a deliciously sweet and nutty breakfast, while the slow cooking process ensures the granola gets crispy and caramelized without the need for a hot oven. It’s versatile enough to be customized with your favorite fruits or nuts, making it a perfect pantry staple for breakfast or snacks.

Crockpot Chia Pudding with Mixed Berries

This chia pudding, made in the crockpot, is a creamy and nutritious breakfast option that’s packed with fiber and antioxidants. The chia seeds absorb the milk and flavors, creating a thick, pudding-like consistency that’s perfect for a light but filling morning meal. The addition of mixed berries adds natural sweetness and freshness, while the slow cooker ensures a smooth, velvety texture. This recipe can be made ahead and stored in the fridge for several days, making it a great option for meal prep.

Ingredients:

• 1 cup chia seeds
• 4 cups almond milk (or any milk of choice)
• 2 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 1 cup mixed berries (strawberries, blueberries, raspberries, etc.)
• Fresh mint for garnish (optional)

Instructions:

1. Grease the crockpot with non-stick cooking spray.
2. In a bowl, whisk together the chia seeds, almond milk, honey or maple syrup (if using), vanilla extract, and cinnamon.
3. Pour the mixture into the crockpot and stir to combine.
4. Cover and cook on low for 2 to 3 hours, stirring occasionally to ensure the chia seeds don’t clump together.
5. Once the pudding has thickened, serve it warm or chill it in the refrigerator for a couple of hours.
6. Top with mixed berries and fresh mint before serving.

This chia pudding is a wonderful, healthy breakfast that’s high in fiber and healthy fats. The slow cooker creates a perfectly smooth and creamy texture, while the berries add a burst of flavor. It’s a great option for those who prefer a lighter, plant-based breakfast that can be prepared in advance. The addition of cinnamon and vanilla gives the pudding a warm, comforting taste, making it perfect for cozy mornings.

Crockpot Blueberry Lemon Pancake Casserole

This pancake casserole combines the sweetness of blueberries with the refreshing tang of lemon, all baked into a fluffy, comforting dish. The slow cooker allows the flavors to meld together while the pancakes cook to a soft, custard-like texture. It’s an easy, one-dish breakfast that feels indulgent but is surprisingly simple to make. Serve it with a drizzle of maple syrup or a dusting of powdered sugar for a special treat.

Ingredients:

• 1 box (15 oz) pancake mix (or homemade pancake batter)
• 1 ¼ cups milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• Zest of 1 lemon
• 2 tbsp lemon juice
• ¼ cup maple syrup (for serving)
• Powdered sugar (for serving)

Instructions:

1. Grease the crockpot with non-stick cooking spray.
2. In a large bowl, mix the pancake mix, milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
3. Gently fold in the blueberries, being careful not to crush them.
4. Pour the pancake batter into the crockpot and spread it evenly.
5. Cover and cook on low for 2.5 to 3 hours, or until the casserole is set and golden on top.
6. Serve warm, drizzled with maple syrup and dusted with powdered sugar.

This blueberry lemon pancake casserole is a delightful breakfast treat that’s perfect for a special morning. The combination of blueberries and lemon adds a bright, fresh flavor that’s balanced by the rich, fluffy texture of the pancake batter. The slow cooking process creates a soft, custardy interior that’s just like a thick pancake, and it’s so easy to make in the crockpot. This dish is perfect for serving a crowd or for enjoying a leisurely breakfast with family or friends.

Crockpot Overnight Breakfast Oats with Pear and Almonds

This warm, comforting breakfast features oats, pears, and almonds, slow-cooked into a deliciously creamy mixture that’s perfect for the colder months. The pears soften and infuse the oats with sweetness, while the almonds add a satisfying crunch. This recipe is customizable—feel free to use other fruits, like apples or berries, or swap out the almonds for other nuts or seeds. It’s a great option for meal prep, as it can be made the night before and ready to serve in the morning.

Ingredients:

• 2 cups old-fashioned rolled oats
• 4 cups water or almond milk
• 2 pears, peeled and chopped
• ¼ cup sliced almonds
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ¼ tsp nutmeg
• 1 tbsp maple syrup (optional)
• Pinch of salt

Instructions:

1. Grease the crockpot with non-stick cooking spray.
2. Add the oats, water or almond milk, chopped pears, sliced almonds, cinnamon, vanilla extract, nutmeg, and salt to the crockpot.
3. Stir to combine and cover.
4. Cook on low for 6 to 7 hours, or until the oats are soft and the pears are tender.
5. Stir in maple syrup (if using) before serving.

This warm breakfast is perfect for chilly mornings, offering a wholesome and satisfying start to the day. The pears add a natural sweetness, while the almonds give the dish a nice crunch. The slow cooking process ensures the oats are soft and creamy, absorbing all the flavors. This dish can easily be made in advance, making it a great option for meal prep. Whether you serve it with extra fruit, a drizzle of honey, or a sprinkle of cinnamon, it’s a filling and nutritious breakfast.

Crockpot Cinnamon Roll Casserole

This cinnamon roll casserole takes the classic flavors of cinnamon rolls and transforms them into a warm, comforting breakfast baked right in your slow cooker. With gooey cinnamon and sugar swirls, topped with a sweet glaze, it’s an indulgent treat perfect for lazy mornings or special occasions. You can easily customize it with additional fruits or nuts if you want to add variety, but the base of cinnamon rolls, eggs, and a rich, buttery sauce is always a winner.

Ingredients:

• 2 cans (12 oz each) refrigerated cinnamon rolls, cut into quarters
• 4 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ cup brown sugar
• 1 tbsp maple syrup
• ¼ cup chopped pecans (optional)
• 1 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)

Instructions:

1. Grease the crockpot with cooking spray or butter.
2. Layer the cinnamon roll pieces evenly in the crockpot.
3. In a bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, nutmeg, brown sugar, and maple syrup.
4. Pour the egg mixture evenly over the cinnamon roll pieces, gently pressing the rolls down to ensure they soak up the custard.
5. If using, sprinkle chopped pecans on top.
6. Cover and cook on low for 2.5 to 3 hours, or until the casserole is golden and set in the center.
7. While the casserole is cooking, prepare the glaze by whisking together the powdered sugar and milk. Drizzle it over the casserole once it’s finished cooking.

This cinnamon roll casserole is a decadent breakfast that tastes like a dessert but is perfect for starting the day. The soft cinnamon roll pieces soak in the rich, custard-like sauce, creating a melt-in-your-mouth texture with each bite. The addition of the sweet glaze brings it all together, making it a perfect dish for family gatherings or holiday mornings. You can also customize the casserole with fruits like berries or apples for added flavor and texture.

Crockpot Breakfast Rice Pudding with Raisins

A creamy and comforting dish, this crockpot rice pudding combines the richness of milk, sugar, and vanilla with the soft texture of cooked rice. The raisins add a touch of sweetness and chewiness, while the slow cooker ensures the pudding is velvety and perfectly cooked. This dish is a perfect way to enjoy a warming breakfast, and it can also double as a light dessert. It’s an excellent option for those who want a simple, cozy breakfast that feels both indulgent and satisfying.

Ingredients:

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups whole milk (or almond milk for a dairy-free option)
• ½ cup sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp salt
• ½ cup raisins
• 1 tbsp butter (optional)

Instructions:

1. Grease the crockpot with non-stick cooking spray.
2. Add the rice, milk, sugar, vanilla extract, cinnamon, salt, and raisins to the crockpot. Stir to combine.
3. Cover and cook on low for 4 to 5 hours, stirring occasionally, until the rice is tender and the mixture is creamy.
4. Once the rice pudding is done, stir in butter (if using) for extra richness.
5. Serve warm, optionally topped with a sprinkle of cinnamon or fresh fruit.

This rice pudding offers a comforting, nostalgic flavor, with the rice absorbing the milk and sugar to create a creamy, satisfying texture. The raisins add a chewy sweetness, and the slow cooking process ensures the pudding develops rich, deep flavors. It’s perfect for breakfast, but it can also be enjoyed as an afternoon snack or light dessert. If you prefer a thicker pudding, you can cook it a little longer, allowing the rice to absorb more of the milk.

Crockpot Spinach and Mushroom Breakfast Casserole

This savory breakfast casserole combines spinach, mushrooms, and eggs, making it a nutritious, protein-packed start to the day. The crockpot cooks everything slowly, allowing the flavors to meld together while the eggs set into a fluffy, comforting dish. It’s perfect for those who want a hearty, vegetable-forward breakfast that’s both satisfying and low in carbs. You can serve it with a side of whole-grain toast or fresh fruit to complete the meal.

Ingredients:

• 4 cups fresh spinach (chopped)
• 1 cup mushrooms, sliced
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 small onion, diced
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil (for greasing)

Instructions:

1. Grease the crockpot with olive oil or non-stick cooking spray.
2. Add the chopped spinach, mushrooms, and diced onion to the crockpot.
3. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
4. Pour the egg mixture over the vegetables in the crockpot, then top with the shredded cheese.
5. Cover and cook on low for 3 to 4 hours, or until the casserole is set and golden on top.
6. Serve warm, optionally garnished with fresh herbs.

This spinach and mushroom casserole is a flavorful and healthy option for breakfast. The eggs provide a fluffy texture, while the mushrooms and spinach add a savory depth of flavor. It’s a great dish for meal prep, as it holds up well in the fridge for a few days. You can customize this casserole by adding in your favorite vegetables, such as bell peppers, zucchini, or tomatoes, to further enhance the flavor and nutritional value.

Crockpot Breakfast Quiche with Ham and Cheese

This savory quiche, made in the crockpot, is a quick and easy way to enjoy a protein-packed breakfast. The ham adds a hearty, salty flavor, while the cheese provides richness and creaminess. The slow cooking process ensures the quiche is set perfectly, with a fluffy texture and flavorful filling. You can swap out the ham for bacon or sausage if you prefer, or add extra vegetables like bell peppers, spinach, or mushrooms.

Ingredients:

• 6 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup diced ham
• ½ cup onion, diced
• 1 tsp garlic powder
• ½ tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil (for greasing)

Instructions:

1. Grease the crockpot with olive oil or non-stick cooking spray.
2. In a bowl, whisk together the eggs, milk, cheese, garlic powder, thyme, salt, and pepper.
3. Add the diced ham and onion to the egg mixture and stir to combine.
4. Pour the mixture into the crockpot and spread it evenly.
5. Cover and cook on low for 3 to 4 hours, or until the quiche is set and golden on top.
6. Serve warm, optionally garnished with fresh herbs.

This breakfast quiche is a versatile and satisfying meal that’s perfect for brunch or a weekend breakfast. The creamy egg mixture pairs perfectly with the savory ham and cheese, creating a rich, delicious dish that’s sure to impress. It’s easy to make in the crockpot, and you can customize it with your favorite ingredients. Serve it with a fresh salad or some crusty bread for a complete, balanced meal.

Crockpot Banana Nut Oatmeal

This warm and hearty banana nut oatmeal is a filling and nutritious breakfast option. The slow cooker ensures the oats are tender and absorb all the flavors, while the bananas cook down into a creamy, naturally sweetened base. The addition of walnuts or almonds gives the oatmeal a satisfying crunch, and the cinnamon adds a comforting warmth. It’s a perfect breakfast to enjoy on chilly mornings or when you need a healthy, filling start to your day.

Ingredients:

• 2 cups old-fashioned rolled oats
• 4 cups almond milk (or any milk of choice)
• 2 ripe bananas, mashed
• ½ cup chopped walnuts or almonds
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tbsp maple syrup (optional)
• Pinch of salt

Instructions:

1. Grease the crockpot with cooking spray or butter.
2. Add the oats, almond milk, mashed bananas, walnuts, cinnamon, vanilla extract, and salt to the crockpot.
3. Stir to combine, then cover and cook on low for 6 to 7 hours.
4. Stir in maple syrup for extra sweetness, if desired.
5. Serve warm, optionally topped with extra sliced bananas or nuts.

This banana nut oatmeal is a healthy and satisfying breakfast that’s naturally sweetened with ripe bananas. The slow cooking process ensures the oats are perfectly tender, while the bananas break down and create a creamy base. The addition of nuts adds texture and healthy fats, making this oatmeal a well-rounded breakfast option. It’s perfect for busy mornings, as you can prepare it the night before and wake up to a warm, comforting meal.

Crockpot Sweet Potato and Apple Breakfast Casserole

This hearty breakfast casserole combines the natural sweetness of sweet potatoes and apples with the richness of eggs and cinnamon, creating a filling and nutritious start to your day. The slow cooker ensures everything cooks to perfection, with the sweet potatoes becoming tender and the apples softening into a flavorful, caramelized layer. The eggs bind everything together into a custardy, comforting dish. It’s an excellent option for those who want a gluten-free, dairy-free breakfast that’s both filling and full of wholesome ingredients.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 apples, peeled and diced
• 8 large eggs
• 1 cup coconut milk (or any milk of choice)
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp salt
• ½ tsp black pepper
• ½ cup chopped walnuts (optional)

Instructions:

1. Grease the crockpot with non-stick cooking spray or butter.
2. Add the diced sweet potatoes and apples to the crockpot.
3. In a bowl, whisk together the eggs, coconut milk, cinnamon, nutmeg, maple syrup, vanilla extract, salt, and pepper.
4. Pour the egg mixture over the sweet potatoes and apples, stirring to ensure everything is evenly coated.
5. If using, sprinkle chopped walnuts on top.
6. Cover and cook on low for 5 to 6 hours, or until the casserole is set and golden on top.
7. Serve warm, optionally garnished with additional cinnamon or a drizzle of maple syrup.

This sweet potato and apple casserole is the perfect fall-inspired breakfast, offering a wonderful balance of sweetness and savory flavors. The sweet potatoes are packed with vitamins, while the apples add a touch of natural sweetness. The egg mixture holds everything together, giving the casserole a custardy texture that’s filling and satisfying. It’s great for busy mornings or for a large brunch gathering.

Crockpot Maple Bacon Breakfast Skillet

This savory breakfast skillet features crispy bacon, hash browns, and eggs, all cooked together in one pot with a touch of maple syrup for sweetness. The slow cooking process ensures that the hash browns get crispy on the edges, while the bacon becomes perfectly cooked and flavorful. The eggs are added towards the end, making them soft and creamy. It’s an easy, no-fuss breakfast that’s perfect for a hearty brunch.

Ingredients:

• 1 lb bacon, chopped
• 4 cups frozen hash browns
• 8 large eggs
• ½ cup maple syrup
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• Fresh chives for garnish (optional)

Instructions:

1. Cook the bacon in a large skillet over medium heat until crispy, then drain the excess fat.
2. Grease the crockpot with non-stick spray and add the cooked bacon, hash browns, garlic powder, paprika, salt, and pepper. Stir to combine.
3. Pour the maple syrup evenly over the mixture.
4. Cover and cook on low for 4 to 5 hours, or until the hash browns are crispy and golden.
5. Crack the eggs over the skillet and cover, cooking for an additional 30 to 45 minutes until the eggs are set.
6. Garnish with fresh chives and serve.

This maple bacon breakfast skillet is a savory and sweet breakfast that offers the best of both worlds. The crispy bacon pairs wonderfully with the hash browns, and the eggs add richness to the dish. The touch of maple syrup adds a surprising sweetness that balances the savory flavors perfectly. It’s ideal for those who want a filling and satisfying breakfast without much effort.

Crockpot Lemon Poppy Seed Pancake Casserole

This delightful pancake casserole combines the tangy flavor of lemon with the crunch of poppy seeds, all baked together in the slow cooker to create a fluffy, comforting breakfast dish. The slow cooker allows the flavors to meld beautifully, resulting in a bright and flavorful casserole. You can serve it with fresh fruit or a dusting of powdered sugar for a light, refreshing meal to start your day.

Ingredients:

• 1 box (15 oz) pancake mix (or homemade pancake batter)
• 1 ¼ cups milk
• 2 large eggs
• Zest of 2 lemons
• 2 tbsp lemon juice
• 2 tbsp poppy seeds
• 1 tsp vanilla extract
• ¼ cup maple syrup (for serving)
• Powdered sugar (for dusting)

Instructions:

1. Grease the crockpot with non-stick cooking spray.
2. In a bowl, mix the pancake mix, milk, eggs, lemon zest, lemon juice, poppy seeds, and vanilla extract.
3. Pour the batter into the crockpot and spread it evenly.
4. Cover and cook on low for 2.5 to 3 hours, or until the casserole is set and golden on top.
5. Serve warm with maple syrup and a dusting of powdered sugar.

This lemon poppy seed pancake casserole offers a refreshing twist on a traditional pancake breakfast. The lemon adds a burst of bright flavor, while the poppy seeds provide a pleasant texture. The casserole’s soft, fluffy interior is complemented by the crispy top, making it an irresistible dish. It’s perfect for those who want a light yet indulgent breakfast that’s easy to prepare and sure to impress.

Note: More recipes are coming soon!