27+ Savory and Tasty Crockpot Breakfast Potato Recipes You’ll Love

Starting your day with a hearty breakfast can make all the difference in how you feel throughout the day.

One of the most versatile ingredients you can use in a breakfast dish is potatoes.

Their natural heartiness makes them the perfect base for a variety of flavor combinations.

And what better way to cook them than in a slow cooker, allowing all the flavors to meld together with minimal effort?

Crockpot breakfast potato recipes are ideal for busy mornings, offering convenience without sacrificing taste.

From classic combinations like bacon and cheddar to more adventurous flavors like sweet potatoes and maple sausage, these recipes provide endless possibilities.

Whether you’re feeding a crowd or prepping breakfast for the week, a crockpot breakfast potato dish is the answer.

In this blog, we’ve compiled over 27 delicious and easy-to-make crockpot breakfast potato recipes.

These dishes will not only simplify your morning routine but also add a delightful twist to your regular breakfast fare.

Get ready to discover a variety of ways to enjoy potatoes in the most convenient and flavorful way possible.

27+ Savory and Tasty Crockpot Breakfast Potato Recipes You’ll Love

Crockpot breakfast potato recipes are a game-changer when it comes to easy and satisfying morning meals.

They combine simplicity with creativity, allowing you to enjoy a comforting breakfast with minimal prep.

With so many different flavor combinations to explore, you’ll never get bored of your breakfast routine again.

So, whether you’re in the mood for something savory, sweet, or somewhere in between, there’s a crockpot breakfast potato recipe here for everyone.

Don’t be afraid to get creative, and enjoy the ease and deliciousness that come with cooking breakfast in a crockpot.

Crockpot Breakfast Potatoes with Sausage and Eggs

These hearty breakfast potatoes combine tender, seasoned potatoes with sausage, eggs, and cheese, making for a filling and comforting morning meal. The crockpot allows all the ingredients to meld together, creating a savory dish that’s perfect for busy mornings or serving a crowd. Simply set it up the night before, and you’ll have a warm breakfast ready to enjoy when you wake up.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 1 lb breakfast sausage, crumbled
• 6 large eggs, beaten
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Place the diced potatoes in the bottom of your crockpot.
2. In a skillet, cook the breakfast sausage over medium heat until browned and cooked through. Add the diced onion and bell pepper to the pan and cook for another 3-4 minutes, until softened. Drain any excess fat.
3. Add the sausage mixture to the crockpot over the potatoes.
4. Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over the ingredients in the crockpot.
5. Pour the beaten eggs evenly over the mixture in the crockpot and stir to combine.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender and the eggs are fully cooked.
7. About 10 minutes before serving, sprinkle the shredded cheddar cheese on top and let it melt.

This dish offers a great combination of flavors with the richness of the sausage and eggs balanced by the earthiness of the potatoes. The melted cheese on top adds the perfect finishing touch, bringing it all together into a comforting and hearty meal. The crockpot method is convenient and ensures that everything is cooked perfectly, giving you a delicious breakfast with minimal effort.

Crockpot Cheesy Breakfast Potatoes with Bacon

A classic combination of crispy bacon, creamy cheese, and tender breakfast potatoes. This recipe delivers the ultimate comfort food experience that’s easy to make and will have your whole family excited to gather around the breakfast table. The bacon adds a crispy, salty contrast to the creamy cheese and soft potatoes, making each bite irresistible.

Ingredients:

• 4 medium russet potatoes, peeled and cut into 1-inch cubes
• 1 lb bacon, cooked and crumbled
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp dried thyme

Instructions:

1. Place the diced potatoes in the bottom of the crockpot.
2. Add the cooked bacon, crumbled into pieces, over the potatoes.
3. In a small bowl, combine the heavy cream, salt, pepper, and dried thyme. Pour this mixture over the potatoes and bacon in the crockpot.
4. Sprinkle the diced onion and minced garlic over the top.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
6. About 10 minutes before serving, sprinkle the mozzarella and cheddar cheese over the top. Cover and let the cheese melt.

This cheesy breakfast potato dish has the perfect balance of richness and crunch. The bacon gives a savory, salty bite that complements the creaminess of the cheese and the soft, well-seasoned potatoes. Cooking it in the crockpot allows all the flavors to meld together, and the cheese melting at the end gives it a gooey, delicious finish. This recipe is ideal for anyone who enjoys a decadent breakfast that’s easy to prepare ahead of time.

Crockpot Southwest Breakfast Potatoes

If you’re craving something with a little more spice, this Southwest-style breakfast potato recipe is packed with bold flavors and colorful ingredients. The combination of spicy chiles, black beans, and a hint of lime gives this dish a zesty kick, while the crockpot ensures everything is perfectly cooked and ready when you wake up.

Ingredients:

• 4 medium russet potatoes, diced
• 1 cup black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1-2 jalapeño peppers, diced (optional for more heat)
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Juice of 1 lime
• 1 cup shredded Mexican blend cheese

Instructions:

1. Place the diced potatoes in the bottom of the crockpot.
2. Add the black beans, corn, onion, bell peppers, and jalapeños (if using) to the crockpot.
3. Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper over the mixture. Stir to combine.
4. Pour the lime juice over the top and stir again.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
6. About 10 minutes before serving, sprinkle the shredded Mexican blend cheese over the top and let it melt.

The Southwest flavors in this dish give it a refreshing and exciting twist on classic breakfast potatoes. The combination of spices and lime adds a burst of flavor, while the black beans and corn provide additional texture and depth. Topped with melted cheese, this dish offers the perfect balance of heat, tang, and creamy comfort. It’s a great choice for anyone who enjoys a flavorful, slightly spicy breakfast.

Crockpot Breakfast Potatoes with Ham and Spinach

This flavorful crockpot breakfast recipe combines hearty potatoes with savory ham, fresh spinach, and eggs for a wholesome and satisfying meal. It’s an easy and nutritious way to start your day, with all the ingredients cooking together in one pot to create a balanced breakfast that’s as delicious as it is convenient.

Ingredients:

• 4 medium Yukon Gold potatoes, peeled and diced
• 1 ½ cups cooked ham, cubed
• 2 cups fresh spinach, chopped
• 6 large eggs, beaten
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp dried basil
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp ground black pepper
• 1 cup shredded mozzarella cheese

Instructions:

1. Layer the diced potatoes in the bottom of your crockpot.
2. Add the cubed ham, chopped spinach, diced onion, and minced garlic on top of the potatoes.
3. Sprinkle the basil, garlic powder, salt, and pepper over the mixture.
4. Pour the beaten eggs over the ingredients in the crockpot and stir gently to combine.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the eggs are fully set.
6. About 10 minutes before serving, sprinkle the shredded mozzarella cheese over the top and cover again until the cheese is melted.

The combination of ham and spinach adds savory and fresh flavors to the tender potatoes, while the eggs bring richness and creaminess to the dish. The cheese melts beautifully on top, creating a comforting, warm breakfast that’s perfect for starting your day. The crockpot does all the hard work for you, ensuring everything is perfectly cooked and ready when you’re ready to eat.

Crockpot Breakfast Potatoes with Bell Peppers and Feta

For a lighter and tangier twist on classic breakfast potatoes, this recipe features colorful bell peppers and briny feta cheese. The sweet peppers add a pop of freshness, while the feta gives the dish a creamy, salty punch that complements the tender potatoes. It’s a delightful and vibrant breakfast that’s both nutritious and satisfying.

Ingredients:

• 4 medium red potatoes, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp ground black pepper
• ½ tsp salt
• 1 cup crumbled feta cheese
• 1 tbsp olive oil
• 4 large eggs

Instructions:

1. Place the diced potatoes in the crockpot and drizzle with olive oil. Toss to coat evenly.
2. Add the diced bell peppers and onion over the potatoes.
3. Sprinkle the oregano, garlic powder, salt, and pepper over the mixture and stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
5. About 10 minutes before serving, crack the eggs on top of the potato mixture and cover to cook until the eggs are set to your liking.
6. Before serving, sprinkle the crumbled feta cheese over the top and let it soften from the heat.

This breakfast combines the sweetness of bell peppers with the richness of the eggs and the tangy saltiness of feta cheese. The crocks’ long cooking time softens the potatoes to perfection, while the peppers retain their vibrant colors and flavors. The feta cheese adds a delightful creaminess that balances out the savory potatoes, making it an excellent option for a flavorful, refreshing breakfast.

Crockpot Sweet Potato Breakfast Hash

For a more nutritious and subtly sweet option, this recipe uses sweet potatoes to create a vibrant, healthy breakfast hash that is both hearty and satisfying. The natural sweetness of the potatoes pairs wonderfully with the savory spices, while the addition of onions and bell peppers adds a great texture and flavor. It’s a great choice for anyone looking for a wholesome breakfast with a touch of sweetness.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp cumin
• ½ tsp paprika
• Salt and pepper to taste
• 1 cup cooked bacon, crumbled
• 6 large eggs
• 1 tbsp fresh parsley, chopped

Instructions:

1. Place the diced sweet potatoes in the crockpot.
2. Add the bell peppers, onion, and minced garlic over the potatoes.
3. Sprinkle the cinnamon, cumin, paprika, salt, and pepper over the mixture and stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
5. About 10 minutes before serving, sprinkle the crumbled bacon over the top and crack the eggs on top of the hash.
6. Cover and cook until the eggs are set to your liking, then sprinkle with fresh parsley before serving.

This sweet potato hash brings together the earthy sweetness of the potatoes with savory bacon and a fragrant mix of spices. The eggs add richness to the dish, while the fresh parsley adds a burst of color and flavor to finish it off. It’s a perfect dish for a balanced and nourishing breakfast, providing energy and satisfaction to start the day.

Crockpot Breakfast Potatoes with Sausage and Mushrooms

For an earthy and savory breakfast option, this recipe combines breakfast sausage with hearty mushrooms and potatoes. The mushrooms add a meaty, umami flavor that pairs perfectly with the sausage, while the potatoes provide a comforting base. It’s a deliciously filling dish that’s perfect for cooler mornings or when you need something hearty to fuel your day.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 1 lb breakfast sausage, crumbled
• 1 cup sliced mushrooms
• 1 small onion, diced
• 1 tsp thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 6 large eggs
• 1 cup shredded Swiss cheese

Instructions:

1. Place the diced potatoes in the bottom of the crockpot.
2. In a skillet, cook the breakfast sausage over medium heat until browned and cooked through. Add the sliced mushrooms and onion and cook for another 3-4 minutes until softened.
3. Add the sausage and mushroom mixture to the crockpot, then sprinkle with thyme, garlic powder, salt, and pepper.
4. Pour the beaten eggs over the mixture and stir gently.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the eggs are fully set.
6. About 10 minutes before serving, sprinkle the shredded Swiss cheese over the top and cover to let it melt.

The savory sausage and mushrooms bring rich, meaty flavors to this dish, while the eggs provide creaminess and the potatoes give a satisfying, hearty base. The Swiss cheese adds a smooth, nutty richness that ties everything together. This recipe is ideal for anyone craving a filling, savory breakfast that’s sure to keep you satisfied until lunch.

Crockpot Breakfast Potatoes with Kale and Goat Cheese

For a lighter yet still indulgent breakfast, this recipe pairs the earthiness of kale with the tangy creaminess of goat cheese. The crockpot method ensures the potatoes cook evenly and absorb all the flavors of the ingredients, resulting in a dish that’s both wholesome and flavorful. This recipe is a perfect way to sneak in some greens while enjoying a comforting breakfast.

Ingredients:

• 4 medium Yukon Gold potatoes, diced
• 2 cups fresh kale, chopped
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp rosemary
• 1 tsp thyme
• ½ tsp salt
• ½ tsp pepper
• 6 large eggs
• 1 cup crumbled goat cheese

Instructions:

1. Place the diced potatoes in the crockpot.
2. Add the chopped kale, diced onion, and minced garlic on top of the potatoes.
3. Sprinkle the rosemary, thyme, salt, and pepper over the ingredients and stir gently.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the kale has wilted.
5. About 10 minutes before serving, crack the eggs on top of the potato mixture and cover to cook until the eggs are set.
6. Sprinkle the crumbled goat cheese over the top just before serving.

This dish offers a delightful combination of earthy kale and creamy goat cheese, with the potatoes providing a satisfying base. The eggs add richness and help bind all the ingredients together. The crockpot allows the flavors to develop slowly, making it an excellent choice for a flavorful and nutritious breakfast that’s both light and satisfying.

Crockpot Garlic and Herb Breakfast Potatoes with Parmesan

A simple yet indulgent recipe, this garlic and herb breakfast potato dish is full of aromatic flavors and the rich, salty taste of Parmesan. The crockpot ensures the potatoes cook to tender perfection while infusing them with the herbal notes of thyme and rosemary. With the addition of garlic, this dish is a savory delight that’s perfect for any morning.

Ingredients:

• 4 medium red potatoes, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• 1 cup grated Parmesan cheese
• 6 large eggs

Instructions:

1. Place the diced potatoes in the crockpot, then add the diced onion and minced garlic.
2. Sprinkle the rosemary, thyme, garlic powder, salt, and pepper over the top and stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
4. About 10 minutes before serving, sprinkle the grated Parmesan cheese over the top and cover to melt.
5. Crack the eggs on top of the potatoes and cook until the eggs are set to your liking.

The combination of garlic, rosemary, and thyme infuses the potatoes with rich, savory flavors, while the Parmesan adds a salty, umami finish. The eggs bring richness and help bind the ingredients together, making this a satisfying and flavorful breakfast that’s easy to prepare and perfect for a cozy morning.

Crockpot Breakfast Potatoes with Chorizo and Avocado

This vibrant and flavorful breakfast combines spicy chorizo sausage with tender breakfast potatoes and creamy avocado. The smoky chorizo adds depth and heat, while the avocado provides a refreshing and rich contrast. With the crockpot doing most of the work, this dish is ideal for those who want a hearty and satisfying breakfast with a bit of a spicy kick.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 1 lb chorizo sausage, crumbled
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• ½ tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 6 large eggs
• 1 tbsp cilantro, chopped (optional for garnish)

Instructions:

1. Place the diced potatoes in the bottom of the crockpot.
2. In a skillet, cook the chorizo over medium heat until fully browned. Add the diced onion and bell pepper to the skillet and cook for 3-4 minutes until softened.
3. Add the chorizo and vegetable mixture to the crockpot over the potatoes.
4. Sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper, and stir to combine.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the flavors are well-blended.
6. About 10 minutes before serving, crack the eggs over the mixture in the crockpot and cover to cook until the eggs are set.
7. Just before serving, sprinkle the diced avocado on top and garnish with fresh cilantro.

The rich, spicy flavor of chorizo complements the soft potatoes beautifully, while the creamy avocado balances out the heat. This dish is a great choice for anyone who loves a flavorful, slightly spicy breakfast with a creamy twist. The crockpot ensures everything is cooked to perfection, making it a simple and satisfying option for a busy morning.

Crockpot Breakfast Potatoes with Turkey Bacon and Zucchini

For a lighter breakfast option, this recipe features lean turkey bacon paired with zucchini and tender breakfast potatoes. The turkey bacon adds a savory, smoky element without the fat of traditional bacon, while the zucchini brings freshness and a subtle crunch to the dish. It’s a healthier yet still satisfying way to enjoy a comforting breakfast in the morning.

Ingredients:

• 4 medium Yukon Gold potatoes, peeled and diced
• 1 lb turkey bacon, chopped
• 1 medium zucchini, diced
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 6 large eggs
• 1 cup shredded mozzarella cheese

Instructions:

1. Place the diced potatoes in the bottom of the crockpot.
2. Add the chopped turkey bacon, diced zucchini, diced onion, and minced garlic.
3. Sprinkle the oregano, garlic powder, salt, and pepper over the top and stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the zucchini is cooked through.
5. About 10 minutes before serving, crack the eggs over the mixture and cover to cook until the eggs are set.
6. Sprinkle the shredded mozzarella cheese over the top just before serving and let it melt.

This lighter version of breakfast potatoes is packed with flavors without feeling overly heavy. The turkey bacon adds a smoky taste without excess fat, while the zucchini provides an extra layer of nutrition and freshness. The melted mozzarella adds richness and creaminess, making this a delicious and wholesome breakfast dish that’s perfect for anyone looking for a healthier option.

Crockpot Mediterranean Breakfast Potatoes

This Mediterranean-inspired crockpot recipe combines the flavors of Kalamata olives, sun-dried tomatoes, and feta cheese to create a bright and savory breakfast that’s full of fresh, bold flavors. The potatoes cook to tender perfection in the crockpot, and the combination of tangy feta and salty olives adds a satisfying depth to the dish. It’s a great way to enjoy a flavorful breakfast with a Mediterranean flair.

Ingredients:

• 4 medium red potatoes, diced
• 1 cup Kalamata olives, sliced
• 1 cup sun-dried tomatoes, chopped
• 1 small onion, diced
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 6 large eggs
• 1 cup crumbled feta cheese
• 2 tbsp olive oil

Instructions:

1. Place the diced potatoes in the bottom of the crockpot and drizzle with olive oil.
2. Add the sliced olives, chopped sun-dried tomatoes, and diced onion on top of the potatoes.
3. Sprinkle with oregano, garlic powder, salt, and pepper, and stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
5. About 10 minutes before serving, crack the eggs over the mixture and cover to cook until the eggs are set.
6. Just before serving, sprinkle the crumbled feta cheese over the top and let it melt.

The tangy feta, salty olives, and sweet sun-dried tomatoes create a Mediterranean-inspired breakfast that’s both flavorful and satisfying. The potatoes absorb all the flavors of the ingredients, making every bite delicious. This dish is a perfect choice for those looking for a lighter, yet still filling, breakfast with a unique twist.

Crockpot Breakfast Potatoes with Kielbasa and Sauerkraut

For a more savory, hearty breakfast, this recipe pairs the bold flavors of kielbasa sausage with tangy sauerkraut and tender potatoes. The crockpot ensures the kielbasa becomes juicy and flavorful, while the sauerkraut adds a delightful sour contrast to the richness of the sausage. This dish is ideal for anyone who enjoys savory flavors with a touch of acidity.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 1 lb kielbasa sausage, sliced
• 1 cup sauerkraut, drained and rinsed
• 1 small onion, diced
• 1 tsp caraway seeds
• ½ tsp garlic powder
• Salt and pepper to taste
• 6 large eggs
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Place the diced potatoes in the bottom of the crockpot.
2. Add the sliced kielbasa, sauerkraut, diced onion, and caraway seeds.
3. Sprinkle with garlic powder, salt, and pepper, and stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the sausage is cooked through.
5. About 10 minutes before serving, crack the eggs over the mixture and cover to cook until the eggs are set.
6. Garnish with fresh parsley before serving.

The kielbasa and sauerkraut bring a hearty and tangy flavor that’s perfect for anyone who enjoys savory, robust dishes. The eggs add richness, while the potatoes provide a satisfying base. This dish is ideal for those looking for a filling breakfast with a bit of acidity and depth.

Crockpot Breakfast Potatoes with Pesto and Mozzarella

For a light yet indulgent twist on breakfast potatoes, this recipe features the bright flavors of pesto combined with tender potatoes and gooey mozzarella cheese. The pesto provides a fresh, herbaceous kick, while the mozzarella brings creamy richness. This is a simple and flavorful dish that’s perfect for anyone who loves a basil-forward, comforting breakfast.

Ingredients:

• 4 medium Yukon Gold potatoes, diced
• 1 cup fresh basil pesto
• 1 cup shredded mozzarella cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ tsp ground black pepper
• ½ tsp salt
• 6 large eggs

Instructions:

1. Place the diced potatoes in the crockpot and add the diced onion and minced garlic.
2. Drizzle the pesto over the potatoes and stir to coat evenly.
3. Sprinkle with salt and pepper, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
4. About 10 minutes before serving, crack the eggs over the potato mixture and cover to cook until the eggs are set.
5. Sprinkle the shredded mozzarella cheese over the top and let it melt before serving.

The fresh pesto adds a vibrant, herbaceous flavor that complements the rich, creamy mozzarella and tender potatoes. The eggs tie everything together, creating a well-rounded and satisfying breakfast. This dish is a perfect choice for anyone who loves the flavors of basil and wants a comforting, yet fresh, start to their day.

Crockpot Breakfast Potatoes with Bell Peppers and Chive Cream Cheese

This vibrant and creamy breakfast dish features bell peppers, breakfast potatoes, and a rich chive cream cheese sauce that ties everything together. The sweetness of the bell peppers and the smooth, tangy cream cheese create a delicious contrast to the hearty potatoes, making it a comforting yet flavorful dish for your morning.

Ingredients:

• 4 medium red potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp dried dill
• ½ tsp garlic powder
• Salt and pepper to taste
• 6 large eggs
• 4 oz chive cream cheese

Instructions:

1. Place the diced potatoes in the bottom of the crockpot and add the diced bell peppers, onion, and minced garlic.
2. Sprinkle with dill, garlic powder, salt, and pepper, then stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
4. About 10 minutes before serving, crack the eggs over the mixture and cover to cook until the eggs are set.
5. Once the eggs are cooked, dollop the chive cream cheese on top and stir gently to incorporate.

The combination of bell peppers, tangy chive cream cheese, and soft potatoes creates a flavor-packed dish that is creamy, savory, and satisfying. The eggs add richness, while the cream cheese provides a delightful creamy texture. This dish is perfect for anyone who enjoys fresh, flavorful breakfasts with a comforting twist.

Crockpot Breakfast Potatoes with Bacon and Cheddar

This classic breakfast combination of crispy bacon and sharp cheddar cheese is taken to the next level with the ease of a crockpot. The potatoes become tender and infused with the smoky flavor of bacon, while the cheddar cheese melts beautifully over the top, creating a rich and satisfying breakfast dish. It’s the perfect comfort food to enjoy on a lazy weekend morning.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 1 lb bacon, chopped
• 1 small onion, diced
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• 6 large eggs
• 1 ½ cups shredded cheddar cheese
• 2 tbsp fresh chives, chopped (optional for garnish)

Instructions:

1. Place the diced potatoes in the bottom of the crockpot.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside.
3. Add the diced onion to the skillet with the bacon fat and cook for 2-3 minutes until softened.
4. Add the cooked bacon and onion to the crockpot over the potatoes.
5. Sprinkle with smoked paprika, garlic powder, salt, and pepper, then stir to combine.
6. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
7. About 10 minutes before serving, crack the eggs over the mixture and cover to cook until the eggs are set.
8. Sprinkle the shredded cheddar cheese over the top and cover again until melted. Garnish with fresh chives before serving.

The smoky, savory bacon pairs perfectly with the rich cheddar cheese, while the potatoes absorb all the delicious flavors from the bacon fat. The eggs add a luxurious richness to the dish, making it a hearty and satisfying breakfast. This recipe is ideal for anyone craving a classic, comforting breakfast packed with flavor.

Crockpot Breakfast Potatoes with Poblano Peppers and Queso Fresco

For a southwestern twist, this breakfast recipe uses poblanos, a mild pepper, combined with tangy queso fresco to create a flavorful dish that is both light and indulgent. The poblano peppers add a subtle smokiness to the potatoes, and the queso fresco provides a creamy, slightly tangy finish. This breakfast dish is perfect for anyone looking for a bit of spice and flavor in their morning routine.

Ingredients:

• 4 medium Yukon Gold potatoes, peeled and diced
• 2 poblano peppers, diced
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• 6 large eggs
• 1 cup crumbled queso fresco
• 2 tbsp fresh cilantro, chopped (optional for garnish)

Instructions:

1. Place the diced potatoes in the crockpot.
2. Add the diced poblanos, diced onion, and minced garlic to the crockpot.
3. Sprinkle with cumin, chili powder, salt, and pepper, then stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
5. About 10 minutes before serving, crack the eggs over the mixture and cover to cook until the eggs are set.
6. Once the eggs are set, sprinkle the crumbled queso fresco on top and let it soften from the heat.
7. Garnish with chopped cilantro before serving.

The poblano peppers infuse the potatoes with a smoky, mild heat that contrasts beautifully with the creamy, tangy queso fresco. The eggs add a rich, creamy texture, and the cilantro gives the dish a burst of freshness. This is an ideal dish for anyone looking for a flavorful breakfast with a hint of heat and the perfect balance of creaminess.

Crockpot Breakfast Potatoes with Bacon, Spinach, and Ricotta

For a lighter yet still indulgent breakfast, this recipe incorporates fresh spinach and creamy ricotta cheese with crispy bacon and tender potatoes. The spinach adds a pop of color and freshness, while the ricotta brings a creamy, slightly sweet element that perfectly balances the richness of the bacon. This dish is an excellent choice for those seeking a hearty yet nutritious breakfast.

Ingredients:

• 4 medium red potatoes, peeled and diced
• 1 lb bacon, chopped
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and pepper to taste
• 6 large eggs
• 1 cup ricotta cheese

Instructions:

1. Place the diced potatoes in the crockpot.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside.
3. Add the diced onion to the skillet with the bacon fat and cook for 2-3 minutes until softened.
4. Add the bacon, spinach, and cooked onions to the crockpot with the potatoes.
5. Sprinkle with oregano, garlic powder, salt, and pepper, then stir to combine.
6. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
7. About 10 minutes before serving, crack the eggs over the mixture and cover to cook until the eggs are set.
8. Once the eggs are cooked, dollop the ricotta cheese on top and stir it in gently.

The bacon provides a rich, smoky flavor, while the spinach adds a fresh, slightly bitter element that complements the creamy ricotta. The eggs bring richness to the dish, making it both satisfying and well-balanced. This recipe is perfect for anyone craving a light yet hearty breakfast with a touch of creaminess and freshness.

Crockpot Breakfast Potatoes with Brussels Sprouts and Parmesan

For a more savory and unique twist on breakfast potatoes, this recipe pairs crispy Brussels sprouts with tender potatoes and rich Parmesan cheese. The Brussels sprouts caramelize in the crockpot, adding a slightly sweet and nutty flavor to the dish, while the Parmesan gives a salty, umami finish. This dish is perfect for anyone looking for a hearty yet sophisticated breakfast.

Ingredients:

• 4 medium Yukon Gold potatoes, peeled and diced
• 2 cups Brussels sprouts, halved
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp dried thyme
• ½ tsp garlic powder
• Salt and pepper to taste
• 6 large eggs
• 1 cup grated Parmesan cheese

Instructions:

1. Place the diced potatoes in the bottom of the crockpot.
2. Add the halved Brussels sprouts, diced onion, and minced garlic to the crockpot.
3. Sprinkle with thyme, garlic powder, salt, and pepper, then stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes and Brussels sprouts are tender.
5. About 10 minutes before serving, crack the eggs over the mixture and cover to cook until the eggs are set.
6. Once the eggs are set, sprinkle the grated Parmesan cheese over the top and cover again until the cheese melts.

The Brussels sprouts become tender and caramelized in the crockpot, offering a slightly sweet and nutty flavor that complements the creamy potatoes. The Parmesan cheese adds a savory, salty finish, while the eggs contribute richness to the dish. This recipe is an excellent choice for those looking for a more savory, nutrient-dense breakfast.

Crockpot Breakfast Potatoes with Roasted Red Pepper and Goat Cheese

For a bright and tangy flavor profile, this breakfast recipe pairs roasted red peppers with creamy goat cheese, making a dish that’s both satisfying and refreshing. The sweetness of the roasted red pepper contrasts with the tangy goat cheese, while the potatoes provide a satisfying base. This is a great dish for anyone who enjoys fresh, bold flavors with a bit of creaminess.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 1 cup roasted red peppers, diced
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 6 large eggs
• 1 cup crumbled goat cheese
• 2 tbsp fresh basil, chopped (optional for garnish)

Instructions:

1. Place the diced potatoes in the bottom of the crockpot.
2. Add the roasted red peppers, diced onion, and minced garlic to the crockpot.
3. Sprinkle with smoked paprika, salt, and pepper, then stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
5. About 10 minutes before serving, crack the eggs over the mixture and cover to cook until the eggs are set.
6. Once the eggs are set, sprinkle the crumbled goat cheese over the top and let it melt. Garnish with fresh basil before serving.

The roasted red peppers bring a sweet, smoky flavor, while the goat cheese adds a creamy, tangy richness to the dish. The eggs round out the meal, adding richness and making this a satisfying breakfast. This recipe is perfect for anyone looking for a light yet flavorful breakfast with a creamy finish.

Crockpot Breakfast Potatoes with Butternut Squash and Sage

For a slightly sweet and herbaceous breakfast, this recipe pairs roasted butternut squash with earthy sage and tender potatoes. The squash adds natural sweetness, while the sage infuses the dish with a warm, aromatic flavor. The potatoes provide a hearty base, making this a cozy and filling breakfast option for fall or winter mornings.

Ingredients:

• 4 medium Yukon Gold potatoes, peeled and diced
• 2 cups butternut squash, peeled and diced
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp dried sage
• ½ tsp cinnamon
• ½ tsp salt
• ½ tsp black pepper
• 6 large eggs
• 1 tbsp fresh sage, chopped (optional for garnish)

Instructions:

1. Place the diced potatoes and butternut squash in the bottom of the crockpot.
2. Add the diced onion and minced garlic to the crockpot.
3. Sprinkle with dried sage, cinnamon, salt, and pepper, and stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes and squash are tender.
5. About 10 minutes before serving, crack the eggs over the mixture and cover to cook until the eggs are set.
6. Garnish with fresh chopped sage before serving.

The sweet butternut squash pairs wonderfully with the earthy sage, creating a warm, comforting dish. The potatoes add heartiness, and the eggs round out the meal with richness. This dish is perfect for anyone who enjoys seasonal flavors and a slightly sweet, savory breakfast.

Crockpot Breakfast Potatoes with Sweet Potatoes and Maple Sausage

This breakfast dish combines the natural sweetness of sweet potatoes with the savory flavor of maple sausage, creating a perfect balance of sweet and savory. The addition of cinnamon and nutmeg adds warmth, making it an ideal dish for colder mornings. With the crockpot doing most of the work, it’s an easy and satisfying breakfast that the whole family will love.

Ingredients:

• 2 medium russet potatoes, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 lb maple sausage, crumbled
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 6 large eggs
• 2 tbsp maple syrup
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions:

1. Place the diced russet and sweet potatoes in the bottom of the crockpot.
2. In a skillet, cook the crumbled maple sausage over medium heat until fully cooked. Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes until softened.
3. Add the sausage mixture to the crockpot over the potatoes.
4. Sprinkle with cinnamon, nutmeg, thyme, salt, and pepper, and stir to combine.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
6. About 10 minutes before serving, crack the eggs over the mixture and cover to cook until the eggs are set.
7. Drizzle with maple syrup just before serving and garnish with fresh parsley.

The sweet potatoes bring a natural sweetness that pairs beautifully with the savory maple sausage, creating a well-balanced flavor profile. The eggs provide richness, while the maple syrup adds a sweet finishing touch that ties the entire dish together. This recipe is perfect for those who love a comforting breakfast with a hint of sweetness and warmth.

Note: More recipes are coming soon!