30+ Easy Crockpot Breakfast Casserole Recipes for Any Occasion

If you’re tired of scrambling around in the kitchen every morning to get breakfast on the table, a crockpot breakfast casserole might just be the solution you’ve been looking for!

These comforting and delicious casseroles allow you to wake up to a warm, hearty breakfast with minimal effort.

The best part? You can prep them the night before and let the slow cooker do all the work while you sleep.

Whether you prefer classic combinations like sausage and cheese or want something more adventurous with veggies and herbs, there’s a crockpot breakfast casserole recipe for everyone.

In this article, we’ve rounded up 30+ amazing crockpot breakfast casseroles that are perfect for any occasion — from weekday mornings to weekend brunches.

Let’s dive into these easy-to-make, flavorful dishes that will change your mornings forever.

30+ Mouthwatering Crockpot Breakfast Casserole Recipes for Any Occasion

Crockpot breakfast casseroles are a game-changer when it comes to preparing a delicious, filling breakfast without spending too much time in the kitchen.

With these 30+ recipes, you can easily cater to different tastes, dietary preferences, and time constraints.

From savory to sweet, vegetarian to meaty, the possibilities are endless.

With a little bit of prep work the night before, you can wake up to a breakfast that’s hot, hearty, and sure to keep you satisfied all morning long.

Say goodbye to stressful mornings and hello to a delicious, hassle-free start to your day with these 30+ crockpot breakfast casserole recipes!

Crockpot Sausage and Egg Breakfast Casserole

This hearty breakfast casserole is perfect for a slow morning. Packed with sausage, eggs, cheese, and a blend of vegetables, this dish comes together effortlessly in your crockpot, allowing you to wake up to a delicious and filling breakfast. Ideal for busy mornings or feeding a crowd, it’s sure to be a family favorite.

• Ingredients:
  • 1 lb breakfast sausage (crumbled)
  • 12 large eggs
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups frozen hash browns (thawed)
• Instructions:
  1. In a skillet over medium heat, cook the sausage until browned. Drain excess fat and set aside.
  2. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
  3. Layer the crockpot with the thawed hash browns as the base.
  4. Top the hash browns with the cooked sausage, diced bell peppers, onions, and shredded cheddar cheese.
  5. Pour the egg mixture evenly over the layers in the crockpot.
  6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the eggs are set and cooked through.
  7. Once done, let the casserole cool slightly before serving.

This Crockpot Sausage and Egg Breakfast Casserole is a fantastic way to kickstart your day without the stress of an early-morning cooking session. The combination of savory sausage, melty cheese, and fluffy eggs creates a satisfying and flavorful dish that will fuel you through the morning. It’s a versatile recipe too—feel free to add your favorite veggies or swap out the sausage for bacon or ham to suit your taste. This casserole is also a great option for meal prepping; simply refrigerate the leftovers for up to 3 days and reheat for a quick breakfast.

Crockpot Ham and Cheese Breakfast Casserole

A comforting and savory breakfast casserole filled with tender ham, melted cheese, and seasoned eggs. This dish is incredibly easy to make in your crockpot, and the combination of flavors makes it a satisfying meal to start your day. Perfect for holiday mornings or lazy weekends, it’s the ultimate hassle-free breakfast solution.

• Ingredients:
  • 2 cups diced cooked ham
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 12 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup diced onion
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 4 cups frozen hash browns (thawed)
• Instructions:
  1. Spray the crockpot with non-stick cooking spray.
  2. Layer the bottom of the crockpot with the thawed hash browns.
  3. Top the hash browns with the diced ham, diced onion, and a sprinkle of black pepper, thyme, and salt.
  4. In a separate bowl, whisk together the eggs and heavy cream until smooth.
  5. Pour the egg mixture evenly over the layers in the crockpot.
  6. Sprinkle the shredded mozzarella and cheddar cheeses over the top.
  7. Cover and cook on low for 6 hours or high for 3 hours until the eggs are fully set and cooked through.
  8. Let the casserole rest for 5-10 minutes before serving.

The Crockpot Ham and Cheese Breakfast Casserole offers a wonderful balance of savory flavors with the richness of cheese and the heartiness of ham. It’s a one-pot wonder that can be prepared the night before, allowing you to simply turn on the crockpot in the morning and have a warm, comforting breakfast ready when you wake up. This casserole is great for family gatherings, brunches, or when you need to feed a crowd without much effort. It also stores well in the fridge for a few days, making it an excellent make-ahead breakfast option.

Crockpot Veggie and Spinach Breakfast Casserole

Packed with fresh vegetables and nutrient-rich spinach, this Crockpot Veggie and Spinach Breakfast Casserole is a light yet filling dish that’s perfect for anyone seeking a healthier breakfast option. With eggs and cheese bringing it all together, this vegetarian casserole is great for a weekend brunch or a quick, nutritious breakfast on busy mornings.

• Ingredients:
  • 1 1/2 cups fresh spinach (chopped)
  • 1 cup diced mushrooms
  • 1 cup diced bell peppers
  • 1 cup diced zucchini
  • 1/2 cup diced onion
  • 12 large eggs
  • 1/2 cup milk
  • 1 cup shredded mozzarella cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 4 cups frozen hash browns (thawed)
• Instructions:
  1. In a large skillet, sauté the diced onions, bell peppers, zucchini, and mushrooms until softened, about 5 minutes. Stir in the spinach and cook for another 2-3 minutes, until wilted. Set aside to cool.
  2. Spray the crockpot with non-stick spray and layer the bottom with the thawed hash browns.
  3. Once the veggie mixture has cooled slightly, spread it evenly over the hash browns in the crockpot.
  4. In a bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.
  5. Pour the egg mixture over the veggies and hash browns, ensuring everything is evenly coated.
  6. Top with shredded mozzarella cheese.
  7. Cover and cook on low for 6 hours or on high for 3 hours, until the eggs are set.
  8. Let the casserole cool slightly before serving.

This Crockpot Veggie and Spinach Breakfast Casserole is a wholesome, flavorful way to get your vegetables in first thing in the morning. The combination of fresh spinach, mushrooms, and zucchini adds texture and flavor, while the eggs provide protein to keep you full throughout the day. This casserole is perfect for anyone looking for a lighter breakfast option, and it’s versatile enough to accommodate any veggies you have on hand. Plus, it’s a fantastic choice for meal prepping—simply refrigerate leftovers for up to 3 days and reheat for a quick, healthy breakfast.

Crockpot Bacon and Potato Breakfast Casserole

Crispy bacon, tender potatoes, and a rich egg base come together in this hearty Crockpot Bacon and Potato Breakfast Casserole. With the flavors of breakfast favorites like bacon and potatoes, this dish is perfect for a weekend breakfast or a special occasion brunch. The slow-cooking method ensures all the flavors meld together, making each bite savory and satisfying.

Recipe:

• Ingredients:
  • 1 lb bacon (chopped)
  • 4 cups frozen hash browns (thawed)
  • 1 medium onion (diced)
  • 12 large eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1 tbsp olive oil (for cooking bacon)
• Instructions:
  1. In a large skillet, heat olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove bacon and drain excess fat.
  2. Layer the bottom of the crockpot with the thawed hash browns, followed by the cooked bacon and diced onions.
  3. In a bowl, whisk together the eggs, milk, garlic powder, black pepper, salt, and paprika.
  4. Pour the egg mixture over the bacon, onions, and hash browns in the crockpot.
  5. Sprinkle shredded cheddar cheese evenly on top.
  6. Cover and cook on low for 6-7 hours or high for 3-4 hours until the eggs are set and cooked through.
  7. Let the casserole rest for a few minutes before serving.

This Crockpot Bacon and Potato Breakfast Casserole is the perfect comfort food for any breakfast or brunch gathering. The combination of crispy bacon, hearty potatoes, and gooey cheese makes it a true crowd-pleaser. The slow-cooking process ensures that all the flavors have time to infuse, leaving you with a delicious, satisfying meal. It’s an excellent option for a make-ahead dish—just refrigerate leftovers and reheat for a quick breakfast the next day. Whether it’s for a holiday morning or just a lazy weekend, this casserole will never disappoint.

Crockpot Sweet Potato and Sausage Breakfast Casserole

For a twist on the classic breakfast casserole, this Crockpot Sweet Potato and Sausage Breakfast Casserole combines the sweetness of roasted sweet potatoes with the savory richness of sausage and cheese. The slow-cooking method ensures the sweet potatoes become tender and flavorful, while the sausage adds a satisfying, meaty bite. It’s a perfect way to incorporate a bit of sweetness into your breakfast without sacrificing the heartiness you crave.

• Ingredients:
  • 2 large sweet potatoes (peeled and diced)
  • 1 lb breakfast sausage (crumbled)
  • 12 large eggs
  • 1/2 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp ground cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup diced onion
• Instructions:
  1. Heat olive oil in a skillet over medium heat. Add the crumbled sausage and cook until browned and cooked through. Drain excess fat and set aside.
  2. In the same skillet, sauté the diced onion until softened, about 3-4 minutes.
  3. Spray the crockpot with non-stick spray. Layer the bottom with the diced sweet potatoes.
  4. Add the cooked sausage and sautéed onions on top of the sweet potatoes.
  5. In a bowl, whisk together the eggs, milk, cinnamon, garlic powder, salt, and black pepper.
  6. Pour the egg mixture over the layers in the crockpot.
  7. Sprinkle the shredded cheddar cheese on top.
  8. Cover and cook on low for 6 hours or high for 3 hours, until the eggs are set and the sweet potatoes are tender.
  9. Allow the casserole to cool slightly before serving.

This Crockpot Sweet Potato and Sausage Breakfast Casserole offers a perfect balance of sweet and savory flavors. The sweet potatoes bring a natural sweetness that complements the richness of the sausage and cheese. This dish is not only flavorful but also packed with nutrients, making it a great option for a wholesome breakfast. It’s easy to prepare ahead of time, making mornings stress-free. Whether you’re serving it for a holiday brunch or a busy weekday morning, this casserole will keep you full and satisfied all day long.

Crockpot Mediterranean Breakfast Casserole

The Mediterranean diet is known for its vibrant flavors and healthy ingredients, and this Crockpot Mediterranean Breakfast Casserole is no exception. With a base of fresh vegetables, feta cheese, and eggs, this casserole brings a taste of the Mediterranean right to your breakfast table. Perfect for anyone looking for a lighter, yet satisfying, breakfast option, this casserole is full of flavor and packed with nutrients.

• Ingredients:
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup chopped spinach (fresh or frozen)
  • 1/2 cup black olives (sliced)
  • 1/2 cup crumbled feta cheese
  • 12 large eggs
  • 1/4 cup milk
  • 1 small red onion (diced)
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 cups frozen hash browns (thawed)
• Instructions:
  1. Spray the crockpot with non-stick spray and layer the bottom with the thawed hash browns.
  2. In a large bowl, whisk together the eggs and milk. Stir in the oregano, garlic powder, salt, and pepper.
  3. Add the diced tomatoes, chopped spinach, sliced olives, crumbled feta cheese, and diced red onion to the egg mixture.
  4. Pour the egg and veggie mixture over the hash browns in the crockpot.
  5. Cover and cook on low for 6 hours or high for 3 hours, until the eggs are set.
  6. Let the casserole cool for 5-10 minutes before serving.

This Crockpot Mediterranean Breakfast Casserole is a delicious and healthy way to enjoy a savory breakfast. The combination of fresh vegetables, feta cheese, and eggs creates a flavorful and satisfying dish that is full of nutrients. The Mediterranean flavors make this casserole feel special, and the slow cooker method ensures that all the ingredients meld together beautifully. It’s perfect for a light, yet filling breakfast and works well for meal prep. Store leftovers in the fridge for up to 3 days and enjoy a quick, nutritious breakfast throughout the week.

Crockpot Ham and Cheese Breakfast Casserole

The Crockpot Ham and Cheese Breakfast Casserole is a classic comfort food with a twist. Combining savory ham, gooey melted cheese, and fluffy eggs, this casserole is a hearty and satisfying way to start the day. Perfect for feeding a crowd or preparing in advance for busy mornings, this easy recipe is both filling and flavorful. Plus, it’s versatile—swap the ham for bacon or sausage, depending on your preference.

• Ingredients:
  • 2 cups diced cooked ham
  • 12 large eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup frozen hash browns (thawed)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 tsp dried parsley (optional)
• Instructions:
  1. Spray the crockpot with non-stick spray and layer the bottom with the thawed hash browns.
  2. In a large bowl, whisk together the eggs and milk. Stir in the onion powder, garlic powder, salt, and black pepper.
  3. Add the diced ham and half of the shredded cheddar and mozzarella cheeses to the egg mixture.
  4. Pour the egg mixture over the hash browns in the crockpot and gently stir to combine.
  5. Sprinkle the remaining cheese on top and add a pinch of dried parsley for extra flavor.
  6. Cover and cook on low for 6-7 hours or high for 3-4 hours until the eggs are fully set.
  7. Allow the casserole to rest for a few minutes before serving.

This Crockpot Ham and Cheese Breakfast Casserole is a fantastic breakfast option that can be made the night before and ready to serve the next morning. The combination of hearty ham, melty cheese, and fluffy eggs creates a deliciously comforting dish that everyone will love. It’s an excellent choice for brunch gatherings or family breakfasts, and the leftovers reheat beautifully. Whether you’re serving it for a holiday brunch or just a weekend treat, this casserole is sure to become a family favorite.

Crockpot Veggie and Egg Breakfast Casserole

For those looking to enjoy a lighter, healthier breakfast, this Crockpot Veggie and Egg Breakfast Casserole is an excellent choice. Packed with colorful vegetables like bell peppers, spinach, and mushrooms, this casserole is full of flavor and nutrients. The eggs tie everything together, creating a fluffy, satisfying dish that’s perfect for any time of day. Ideal for vegetarians or anyone wanting a vegetable-packed breakfast, it’s easy to customize with your favorite veggies.

• Ingredients:
  • 1 cup chopped spinach (fresh or frozen)
  • 1/2 cup bell peppers (diced, any color)
  • 1/2 cup mushrooms (sliced)
  • 1/2 cup diced red onion
  • 12 large eggs
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 4 cups frozen hash browns (thawed)
• Instructions:
  1. Spray the crockpot with non-stick spray and layer the bottom with thawed hash browns.
  2. In a skillet over medium heat, sauté the bell peppers, mushrooms, red onion, and spinach until the vegetables are tender and the spinach is wilted.
  3. In a large bowl, whisk together the eggs and milk. Add the garlic powder, onion powder, salt, and pepper.
  4. Add the sautéed vegetables to the egg mixture and stir in half of the shredded cheddar cheese.
  5. Pour the egg and vegetable mixture over the hash browns in the crockpot and gently mix to combine.
  6. Sprinkle the remaining cheddar cheese on top.
  7. Cover and cook on low for 6-7 hours or high for 3-4 hours until the eggs are set and cooked through.
  8. Allow the casserole to rest for 5-10 minutes before serving.

The Crockpot Veggie and Egg Breakfast Casserole is a wholesome, delicious breakfast that is both nutritious and filling. It’s a great way to sneak in some extra vegetables while enjoying a comforting, savory dish. This casserole is perfect for meal prepping and can be customized with any vegetables you have on hand. The slow cooking process ensures all the flavors meld together, creating a well-balanced and satisfying meal. Whether for a weekday breakfast or a weekend brunch, this casserole will make mornings easier and more enjoyable.

Crockpot French Toast Breakfast Casserole

This Crockpot French Toast Breakfast Casserole is the ultimate breakfast indulgence. Rich and custardy with a hint of cinnamon and vanilla, it’s like having dessert for breakfast, but without all the work. The slow cooker does all the heavy lifting, so you can wake up to a warm, comforting breakfast that tastes like it’s been baking for hours. It’s the perfect dish for holidays or lazy weekend mornings when you want to impress without the fuss.

• Ingredients:
  • 8 slices of day-old bread (cubed, preferably French or challah)
  • 12 large eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar (packed)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup maple syrup (for serving)
  • Powdered sugar (optional, for dusting)
• Instructions:
  1. Spray the crockpot with non-stick spray and add the cubed bread.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt.
  3. Pour the egg mixture over the bread cubes and gently stir to make sure all the bread is coated.
  4. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the casserole is set and slightly golden on top.
  5. Serve with a drizzle of maple syrup and a dusting of powdered sugar if desired.

This Crockpot French Toast Breakfast Casserole offers the perfect balance of sweet and comforting, making it a special treat for breakfast or brunch. The eggy, custard-like texture pairs beautifully with the cinnamon-spiced bread, creating a dish that tastes just like homemade French toast but with minimal effort. It’s an ideal choice for holiday mornings, family gatherings, or when you want to spoil yourself with a delicious breakfast. The best part? The leftovers are just as good, and you can easily reheat them for another indulgent breakfast the next day.

Crockpot Bacon and Potato Breakfast Casserole

The Crockpot Bacon and Potato Breakfast Casserole is a savory and filling dish that combines crispy bacon, tender potatoes, and fluffy eggs for a breakfast everyone will love. The slow cooker makes it effortless to prepare, allowing the ingredients to meld together and create a mouthwatering casserole. This hearty dish is perfect for a crowd and can easily be customized with your favorite vegetables or cheese. It’s an excellent choice for breakfast or brunch, offering a perfect blend of flavors and textures.

• Ingredients:
  • 6 slices of bacon, cooked and crumbled
  • 4 medium potatoes, peeled and diced
  • 12 large eggs
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 small onion, diced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1/2 tsp dried parsley (optional)
• Instructions:
  1. Spray the crockpot with non-stick spray and layer the bottom with the diced potatoes.
  2. Add the cooked bacon and diced onion on top of the potatoes.
  3. In a bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Pour the egg mixture over the bacon and potatoes.
  4. Sprinkle the shredded cheddar and mozzarella cheeses on top.
  5. Cover and cook on low for 6-7 hours or high for 3-4 hours until the eggs are set and the potatoes are tender.
  6. Garnish with dried parsley before serving if desired.

This Crockpot Bacon and Potato Breakfast Casserole is a satisfying and easy-to-make breakfast that combines classic ingredients for a crowd-pleasing dish. The crispy bacon, tender potatoes, and creamy eggs come together beautifully, making it the perfect breakfast option for busy mornings or family gatherings. With minimal prep time and the slow cooker doing most of the work, you can enjoy a hearty meal without spending too much time in the kitchen. Leftovers are just as delicious and can be reheated for a quick and tasty breakfast throughout the week.

Crockpot Apple Cinnamon Breakfast Casserole

For a sweet twist on the traditional breakfast casserole, try this Crockpot Apple Cinnamon Breakfast Casserole. With layers of soft bread, warm cinnamon apples, and a creamy custard, this casserole offers a cozy, comforting flavor that’s perfect for fall but delightful year-round. It’s an easy, hands-off recipe that’s perfect for breakfast, brunch, or even a sweet side dish for your holiday table.

• Ingredients:
  • 4 cups cubed day-old bread (preferably challah or brioche)
  • 2 large apples, peeled and chopped
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup brown sugar
  • 12 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup chopped pecans or walnuts (optional)
  • Maple syrup (for serving)
• Instructions:
  1. Spray the crockpot with non-stick spray and layer the bottom with the cubed bread.
  2. In a small bowl, toss the chopped apples with cinnamon, nutmeg, and brown sugar. Spread the apple mixture over the bread.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract, and salt. Pour the egg mixture evenly over the bread and apples.
  4. Gently stir to combine and make sure the bread soaks up the liquid.
  5. Sprinkle the top with chopped pecans or walnuts, if using.
  6. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the casserole is set and golden on top.
  7. Serve warm with maple syrup for added sweetness.

The Crockpot Apple Cinnamon Breakfast Casserole is a perfect sweet breakfast option that combines the comforting flavors of cinnamon and apples with a rich, custardy texture. It’s a great way to enjoy a fall-inspired dish any time of the year, and it’s so easy to make with the help of your slow cooker. Whether you’re hosting a special brunch or simply craving a cozy breakfast, this casserole will fill your kitchen with delightful aromas and leave everyone wanting more. Plus, it’s a make-ahead recipe, so you can prepare it the night before for a stress-free morning.

Crockpot Sausage and Cheese Breakfast Casserole

The Crockpot Sausage and Cheese Breakfast Casserole is a savory dish that combines the rich flavors of sausage and cheese with a fluffy, egg-based base. It’s a hearty breakfast that’s perfect for feeding a crowd or meal prepping for the week ahead. The combination of ground sausage, melty cheese, and seasoned eggs creates a breakfast casserole that’s flavorful and satisfying. Whether you’re hosting a brunch or just need an easy breakfast, this casserole is sure to be a hit.

• Ingredients:
  • 1 lb breakfast sausage (mild or spicy, your choice)
  • 12 large eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 2 cups frozen hash browns (thawed)
  • 1/2 cup diced bell pepper (optional)
  • 1/2 cup diced onion (optional)
• Instructions:
  1. Cook the sausage in a skillet over medium heat until browned and fully cooked. Drain any excess fat.
  2. Spray the crockpot with non-stick spray and layer the bottom with the thawed hash browns.
  3. Add the cooked sausage and optional bell pepper and onion to the crockpot.
  4. In a bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Pour the egg mixture over the sausage and hash browns.
  5. Sprinkle the shredded cheddar and mozzarella cheeses on top.
  6. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the eggs are set and the casserole is golden on top.
  7. Let the casserole rest for a few minutes before serving.

The Crockpot Sausage and Cheese Breakfast Casserole is a filling and flavorful dish that will keep everyone satisfied throughout the morning. The savory sausage and melted cheese provide the perfect complement to the creamy eggs, and the hash browns add a wonderful texture to the casserole. It’s an ideal choice for busy mornings or holiday brunches, and it can be made ahead of time for added convenience. Whether served on a weekday or for a special occasion, this casserole is sure to become a go-to breakfast recipe that’s easy to make and hard to resist.

Crockpot Spinach and Feta Breakfast Casserole

The Crockpot Spinach and Feta Breakfast Casserole is a healthy, flavorful option that combines the earthy taste of spinach with the tangy richness of feta cheese. The slow cooker allows the ingredients to blend perfectly, creating a creamy and savory casserole. This dish is perfect for anyone looking for a lighter yet satisfying breakfast, and it’s a great way to sneak in some greens for the day. It’s a great choice for vegetarians or anyone who loves Mediterranean-inspired flavors in their morning meal.

• Ingredients:
  • 10 large eggs
  • 1 cup milk
  • 2 cups fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 small onion, diced
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 1/2 cup diced tomatoes (optional)
• Instructions:
  1. Spray the crockpot with non-stick spray and layer the bottom with the chopped spinach.
  2. In a large bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper.
  3. Add the diced onion, crumbled feta, and shredded mozzarella to the egg mixture. Stir to combine.
  4. Pour the egg mixture over the spinach in the crockpot.
  5. Optionally, add diced tomatoes on top for an extra layer of flavor.
  6. Cover and cook on low for 4-5 hours or high for 2-3 hours until the eggs are set and the casserole is lightly golden on top.
  7. Serve warm and enjoy!

The Crockpot Spinach and Feta Breakfast Casserole is a flavorful and nutrient-packed meal that’s perfect for a nutritious breakfast or brunch. The creamy, cheesy base pairs beautifully with the tender spinach, making each bite rich in flavor. Whether you’re a vegetarian or just looking for a healthier option, this casserole is sure to satisfy. The slow cooker does all the work, so it’s a low-maintenance recipe that’s perfect for busy mornings. Pair it with fresh fruit or a side of whole-grain toast for a complete breakfast.

Crockpot Ham and Swiss Breakfast Casserole

The Crockpot Ham and Swiss Breakfast Casserole is a savory and indulgent dish that combines tender ham, creamy Swiss cheese, and fluffy eggs for a comforting morning meal. This casserole is simple to prepare but delivers delicious results with every bite. It’s an excellent choice for a crowd, as it’s easy to make in a large batch, and the combination of savory flavors is sure to please everyone at the table. This dish can be prepped the night before and cooked in the slow cooker, making it a perfect option for a no-fuss breakfast.

• Ingredients:
  • 2 cups cooked ham, diced
  • 1 1/2 cups shredded Swiss cheese
  • 12 large eggs
  • 1 cup milk
  • 1/2 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 2 cups frozen hash browns (thawed)
  • 1/2 small onion, diced (optional)
• Instructions:
  1. Spray the crockpot with non-stick spray and layer the bottom with the thawed hash browns.
  2. Add the diced ham and optional diced onion on top of the hash browns.
  3. In a large bowl, whisk together the eggs, milk, mustard powder, garlic powder, thyme, salt, and pepper.
  4. Pour the egg mixture over the ham and hash browns.
  5. Sprinkle the shredded Swiss cheese on top.
  6. Cover and cook on low for 6-7 hours or high for 3-4 hours until the eggs are set and the cheese is melted.
  7. Let the casserole rest for a few minutes before serving.

The Crockpot Ham and Swiss Breakfast Casserole is an easy and flavorful dish that’s perfect for any breakfast or brunch gathering. The savory ham, melted Swiss cheese, and tender eggs create a rich and satisfying meal that everyone will love. The added layer of hash browns gives the casserole a nice texture and makes it even more filling. With its straightforward preparation and delicious results, this casserole is ideal for busy mornings when you want something hearty and comforting. Plus, it makes great leftovers for a quick breakfast throughout the week.

Crockpot Veggie and Egg Breakfast Casserole

The Crockpot Veggie and Egg Breakfast Casserole is a vibrant, health-conscious breakfast filled with colorful vegetables and protein-rich eggs. Packed with nutrient-dense vegetables like bell peppers, onions, and zucchini, this casserole offers a fresh, flavorful start to your day. The slow cooker makes it easy to prepare, and it’s an ideal dish for anyone looking to eat more veggies while still enjoying a satisfying and filling meal. It’s perfect for those following a vegetarian or low-carb diet and can be easily customized to include any vegetables you have on hand.

• Ingredients:
  • 8 large eggs
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/2 cup diced bell pepper
  • 1/2 cup diced zucchini
  • 1/2 cup diced onion
  • 1/2 cup diced tomatoes (optional)
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
• Instructions:
  1. Spray the crockpot with non-stick spray and layer the bottom with the diced vegetables (bell pepper, zucchini, onion, and tomatoes).
  2. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
  3. Pour the egg mixture over the vegetables in the crockpot.
  4. If using, sprinkle the shredded cheddar cheese over the top.
  5. Cover and cook on low for 4-5 hours or high for 2-3 hours until the eggs are set and the vegetables are tender.
  6. Garnish with chopped parsley before serving.

The Crockpot Veggie and Egg Breakfast Casserole is a delicious and healthy option for anyone looking to enjoy a lighter breakfast while still being satisfied. The combination of fresh vegetables and eggs provides a wealth of nutrients and flavors, making this casserole a great choice for busy mornings. It’s also highly customizable, allowing you to incorporate your favorite veggies or any leftovers you need to use up. With minimal preparation and the slow cooker doing most of the work, this casserole is a wonderful addition to your breakfast rotation.

Note: More recipes are coming soon!