36+ Quick and Easy Crockpot Breakfast Recipes for Busy Mornings

Breakfast is often called the most important meal of the day.

But for many, mornings can be rushed, and finding time to prepare a nutritious meal can be a challenge.

That’s where the crockpot comes in.

With its convenience and ease, the crockpot is a perfect tool for preparing delicious breakfasts with minimal effort.

Whether you’re looking for a sweet start to your day or something savory and hearty, there’s a crockpot breakfast recipe for everyone.

Imagine waking up to the smell of freshly cooked oatmeal, fluffy scrambled eggs, or even a warm casserole.

These 36+ crockpot breakfast recipes will make mornings simpler, tastier, and more satisfying.

From overnight oats to breakfast burritos, these recipes are not only convenient but also versatile and healthy.

With a crockpot, you can throw in your ingredients before bed or in the morning and let the slow cooker work its magic.

By the time you’re ready to eat, a delicious, flavorful meal will be waiting for you.

The best part?

These recipes require little to no hands-on prep time, allowing you to focus on other morning tasks.

36+ Quick and Easy Crockpot Breakfast Recipes for Busy Mornings

Incorporating a crockpot into your breakfast routine is a game-changer.

The ease of use, versatility, and time-saving benefits make it the ideal solution for busy mornings.

Whether you enjoy hearty casseroles, sweet porridge, or savory egg dishes, these 36+ crockpot breakfast recipes have something to offer everyone.

Don’t let your mornings be hectic and stressful.

Try these recipes out and start enjoying hassle-free, flavorful breakfasts every day.

With just a few simple ingredients and a little bit of time, you’ll be able to serve up delicious, nutritious meals that the whole family will love.

Get ready to revolutionize your breakfast routine with the magic of the crockpot!

Crockpot Overnight Oats with Cinnamon Apples

This comforting breakfast features the classic combination of oatmeal and sweet cinnamon apples. Cooked slowly in the crockpot, the oats absorb all the flavors, making this an easy, healthy, and filling breakfast option. The slow cooking process ensures the oats are perfectly creamy and the apples become tender, offering a warm and satisfying start to your day.

Ingredients:

• 2 cups steel-cut oats
• 4 cups unsweetened almond milk (or any milk of choice)
• 2 medium apples, peeled, cored, and chopped
• 1 tablespoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup maple syrup (or sweetener of choice)
• 1 teaspoon vanilla extract
• Pinch of salt

Directions:

1. Combine the oats, almond milk, chopped apples, cinnamon, nutmeg, maple syrup, vanilla extract, and salt in the crockpot.
2. Stir everything together until the ingredients are evenly mixed.
3. Set the crockpot to cook on low for 6-8 hours, or overnight.
4. In the morning, give the oatmeal a good stir and add more milk if you prefer a thinner consistency.
5. Serve with additional maple syrup, chopped nuts, or fruit if desired.

This overnight oats recipe is an ideal choice for busy mornings, providing you with a wholesome, nutrient-packed breakfast that you can prepare the night before. The apples add a natural sweetness, while the cinnamon gives it a warm, aromatic flavor. As a result, it’s a perfect balance of taste and nourishment, ensuring a delightful start to the day.

Crockpot Sausage and Egg Casserole

This hearty casserole combines scrambled eggs, savory sausage, and cheese, all cooked together in the crockpot for a mouthwatering breakfast dish. It’s ideal for feeding a crowd or for meal prepping, as it can be made in advance and reheated easily. The layers of flavor in this dish will leave everyone satisfied and ready to tackle the day.

Ingredients:

• 1 pound breakfast sausage (bulk, not in casings)
• 12 large eggs
• 2 cups shredded cheddar cheese
• 1/2 cup milk
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 6 cups frozen hash browns

Directions:

1. Brown the sausage in a skillet over medium heat, breaking it up into small pieces. Drain any excess grease.
2. Spray the crockpot with non-stick spray and layer the bottom with frozen hash browns.
3. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.
4. Add the cooked sausage, bell pepper, onion, and shredded cheese into the egg mixture and stir until well combined.
5. Pour the egg mixture over the hash browns in the crockpot, ensuring everything is evenly distributed.
6. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
7. Serve warm with extra cheese or hot sauce if desired.

This casserole is not only a delicious and satisfying breakfast, but it’s also versatile. Feel free to switch up the vegetables or add other proteins, like bacon or ham, to suit your preferences. Whether you’re preparing it for a family gathering or meal prep for the week, it’s an easy and filling choice that will keep everyone coming back for more.

Crockpot Blueberry French Toast Casserole

This indulgent breakfast casserole takes the classic French toast and turns it into a decadent dish by adding juicy blueberries and a touch of cinnamon. The slow-cooking process ensures the bread soaks up the custard, resulting in a rich and satisfying breakfast that’s perfect for weekends, holidays, or any time you want to treat yourself.

Ingredients:

• 1 loaf of French bread, cubed
• 2 cups fresh or frozen blueberries
• 8 large eggs
• 2 cups milk
• 1/4 cup sugar
• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons butter, melted
• Powdered sugar, for serving

Directions:

1. Spray the crockpot with non-stick spray and layer the cubed French bread in the bottom.
2. Evenly sprinkle the blueberries over the bread cubes.
3. In a bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt until fully combined.
4. Pour the egg mixture over the bread and blueberries, ensuring everything is soaked.
5. Drizzle melted butter on top of the casserole.
6. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
7. Before serving, dust with powdered sugar and serve with syrup or whipped cream.

This French toast casserole brings all the comfort of traditional French toast but with a twist of fruitiness and indulgence. The slow-cooking method makes it a fantastic option for lazy mornings, and it’s also perfect for a brunch gathering. The sweet, custardy texture combined with the burst of blueberries makes every bite irresistible, turning an ordinary breakfast into something extraordinary.

Crockpot Sweet Potato and Bacon Breakfast Hash

This savory and hearty breakfast hash combines the richness of sweet potatoes, the smokiness of bacon, and the freshness of vegetables, all cooked together in the crockpot for a fuss-free meal. The slow cooking allows the sweet potatoes to become tender and flavorful while the bacon crisps up perfectly, making it a satisfying breakfast that can easily be doubled for larger families or gatherings.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 pound bacon, diced
• 1 small onion, diced
• 1 bell pepper, diced
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 6 large eggs
• Fresh parsley, chopped (for garnish)

Directions:

1. In a skillet over medium heat, cook the bacon until crispy. Remove from the pan and set aside.
2. Spray the crockpot with non-stick spray and add the cubed sweet potatoes, onion, bell pepper, and garlic powder.
3. Sprinkle the smoked paprika, salt, and pepper over the vegetables, then toss to coat.
4. Top with the cooked bacon.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
6. About 30 minutes before serving, crack eggs directly onto the hash and cook on low until the eggs are set, or scramble them in for a different texture.
7. Garnish with fresh parsley before serving.

This sweet potato and bacon hash is a comforting and nutrient-packed breakfast that’s full of flavor and texture. The sweet potatoes provide a natural sweetness, while the bacon gives a satisfying crunch, and the vegetables add freshness and color. It’s the perfect one-pan meal for breakfast or brunch, ensuring a balanced start to the day without sacrificing taste.

Crockpot Apple Cinnamon Breakfast Quinoa

A hearty, wholesome breakfast, this apple cinnamon quinoa dish is packed with protein and fiber, thanks to the quinoa, and features a warming blend of cinnamon and tender apples. The crockpot allows the quinoa to cook slowly, absorbing all the flavors for a creamy, satisfying breakfast that’s perfect for a chilly morning.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium apples, peeled and chopped
• 4 cups unsweetened almond milk (or milk of choice)
• 1 tablespoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• Chopped nuts (optional, for garnish)

Directions:

1. Add the quinoa, chopped apples, almond milk, cinnamon, nutmeg, maple syrup, vanilla extract, and salt to the crockpot.
2. Stir everything together to combine, ensuring the quinoa is submerged in the milk.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the quinoa is tender and the liquid is absorbed.
4. Stir the mixture before serving, adding extra milk if you prefer a creamier consistency.
5. Top with chopped nuts, such as almonds or walnuts, for added texture and crunch.

This apple cinnamon quinoa is a perfect option for those looking for a healthy, protein-packed breakfast. The quinoa offers a unique twist to traditional oatmeal, and the apples provide natural sweetness while the cinnamon adds warmth. It’s a filling and delicious meal that will keep you energized throughout the morning, and the crockpot makes it effortless to prepare.

Crockpot Veggie and Cheese Frittata

A vegetable-packed frittata made effortlessly in the crockpot, this dish is a perfect way to start the day with a nutrient-dense breakfast. The combination of eggs, cheese, and your favorite vegetables creates a delicious, fluffy, and savory meal that’s easy to make and ideal for any time of day.

Ingredients:

• 12 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1 small zucchini, grated
• 1 bell pepper, diced
• 1/2 cup chopped spinach
• 1/2 cup diced onion
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Directions:

1. Spray the crockpot with non-stick spray and layer the vegetables evenly at the bottom (zucchini, bell pepper, spinach, and onion).
2. In a large bowl, whisk together the eggs, milk, cheese, oregano, garlic powder, salt, and pepper.
3. Pour the egg mixture over the vegetables in the crockpot, making sure everything is evenly covered.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the eggs are fully set.
5. Serve warm with a side of fruit or toast.

This veggie and cheese frittata is a great option for anyone looking for a light but satisfying breakfast. The slow cooking method helps to infuse all the flavors into the eggs, resulting in a fluffy and moist texture that’s perfect for any meal of the day. It’s customizable with your choice of vegetables and cheese, making it both versatile and delicious.

Crockpot Peanut Butter Banana Oatmeal

A creamy and indulgent oatmeal, this recipe combines the goodness of oats with the rich flavors of peanut butter and bananas. It’s a filling breakfast that will leave you feeling full and satisfied, while still providing essential nutrients. With the slow cooker doing all the work, this is an easy recipe that requires minimal effort but delivers maximum flavor.

Ingredients:

• 2 cups rolled oats
• 4 cups water or milk (any type)
• 2 ripe bananas, mashed
• 1/2 cup peanut butter (or almond butter)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 tablespoon maple syrup (optional)
• Pinch of salt

Directions:

1. Add the oats, water or milk, mashed bananas, peanut butter, vanilla, cinnamon, and salt to the crockpot.
2. Stir everything together until the ingredients are well combined.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, stirring occasionally.
4. Before serving, top with additional banana slices or a drizzle of maple syrup if desired.

This peanut butter banana oatmeal is a rich, decadent breakfast that combines protein, healthy fats, and fiber. The banana adds a natural sweetness while the peanut butter provides a creamy, nutty flavor. It’s the perfect way to fuel your morning while satisfying your sweet tooth.

Crockpot Banana Nut Bread Porridge

A twist on the classic banana bread, this warm porridge brings all the flavors of the beloved baked good into a comforting breakfast bowl. The banana nut bread flavor is infused into the oats, and the slow-cooking process gives it a rich, cozy texture that’s perfect for starting your day on a sweet note.

Ingredients:

• 2 cups steel-cut oats
• 4 cups milk (or milk alternative)
• 2 ripe bananas, mashed
• 1/2 cup chopped walnuts or pecans
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon maple syrup
• Pinch of salt

Directions:

1. In the crockpot, combine the oats, milk, mashed bananas, walnuts, vanilla, cinnamon, nutmeg, maple syrup, and salt.
2. Stir everything together to make sure the oats are well coated.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the oats are tender and the mixture has thickened.
4. Stir well before serving and top with extra banana slices, nuts, or a drizzle of syrup if desired.

This banana nut bread porridge brings all the flavors of a classic quick bread into a warm and comforting breakfast. With the addition of nuts and bananas, it’s both satisfying and filling, while still offering a healthy, nutritious start to your day. It’s an easy way to enjoy the taste of banana bread without all the work!

Crockpot Maple Pecan Steel-Cut Oats

This warm and nutty breakfast is an indulgent yet healthy start to the day, combining the natural sweetness of maple syrup with the rich flavor of toasted pecans. The steel-cut oats cook slowly in the crockpot, absorbing all the sweet, nutty flavors and becoming creamy and tender. Perfect for those who love a hearty, satisfying breakfast that will keep them full for hours.

Ingredients:

• 2 cups steel-cut oats
• 4 cups water or milk (or any milk of choice)
• 1/2 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 cup chopped pecans, toasted
• Additional maple syrup and pecans for topping

Directions:

1. Add the steel-cut oats, water or milk, maple syrup, cinnamon, vanilla, and salt to the crockpot.
2. Stir well to combine all the ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the oats are tender and creamy.
4. While the oats are cooking, toast the pecans in a dry skillet over medium heat until fragrant and slightly browned.
5. Before serving, stir in the toasted pecans, and top with extra maple syrup and pecans if desired.

This maple pecan steel-cut oats recipe offers the perfect combination of sweetness and crunch. The slow cooking allows the oats to absorb the flavors of maple syrup and cinnamon, resulting in a creamy, comforting texture. The toasted pecans add a delightful nutty crunch, making it a perfect breakfast to energize you for the day ahead.

Crockpot Bacon, Egg, and Cheese Breakfast Burritos

These delicious breakfast burritos are loaded with savory bacon, scrambled eggs, melted cheese, and fresh veggies, all cooked together in the crockpot for an easy, hands-off meal. Once cooked, the mixture can be spooned into tortillas for a grab-and-go breakfast that is both satisfying and packed with flavor.

Ingredients:

• 1 pound bacon, chopped
• 12 large eggs
• 1 cup shredded cheese (cheddar or your favorite cheese)
• 1 small onion, diced
• 1 bell pepper, diced
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 6 large flour tortillas
• Salsa (optional, for serving)

Directions:

1. In a skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels.
2. Spray the crockpot with non-stick spray and add the cooked bacon, diced onion, diced bell pepper, and garlic powder.
3. Whisk the eggs in a bowl and pour them over the bacon and vegetables in the crockpot.
4. Stir everything together to distribute the ingredients evenly.
5. Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the eggs are fully cooked and scrambled.
6. Once done, sprinkle the shredded cheese over the egg mixture and stir until melted.
7. Serve the egg mixture in flour tortillas, adding salsa if desired.

These bacon, egg, and cheese breakfast burritos are the ultimate convenience food for busy mornings. Packed with protein and flavor, they provide everything you need in one neat and portable meal. The crockpot does all the work for you, ensuring a perfect scramble without any fuss, making these burritos a crowd-pleaser for the whole family.

Crockpot Cinnamon Roll Casserole

This indulgent breakfast casserole takes the beloved cinnamon roll and transforms it into a warm, gooey casserole. The cinnamon rolls are layered with a rich egg custard, creating a perfectly sweet and satisfying dish. The crockpot slow-cooks everything to perfection, ensuring every bite is soft, fluffy, and filled with gooey cinnamon goodness.

Ingredients:

• 2 cans refrigerated cinnamon rolls (with icing)
• 6 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• Icing from the cinnamon rolls (for drizzling)

Directions:

1. Spray the crockpot with non-stick spray and cut the cinnamon rolls into quarters, placing them at the bottom of the crockpot.
2. In a bowl, whisk the eggs, milk, vanilla, cinnamon, nutmeg, and salt together.
3. Pour the egg mixture evenly over the cinnamon rolls.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the casserole is set and golden brown.
5. Once done, drizzle the icing from the cinnamon rolls over the casserole.
6. Serve warm, and enjoy with fresh fruit if desired.

This cinnamon roll casserole offers all the flavors of a fresh cinnamon roll with the convenience of being made in the crockpot. It’s perfect for lazy mornings, holidays, or brunch gatherings. The egg custard transforms the cinnamon rolls into a fluffy, sweet casserole that’s impossible to resist.

Crockpot Strawberry Banana Oatmeal

A fruity and nutritious twist on traditional oatmeal, this recipe combines fresh strawberries and bananas with hearty oats. The slow cooker allows the fruit to break down and meld into the oats, creating a creamy and naturally sweetened breakfast that’s both delicious and wholesome.

Ingredients:

• 2 cups rolled oats
• 4 cups water or milk
• 1 1/2 cups fresh strawberries, chopped
• 2 ripe bananas, sliced
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 tablespoon honey or maple syrup (optional)
• Pinch of salt

Directions:

1. Add the oats, water or milk, chopped strawberries, sliced bananas, vanilla extract, cinnamon, honey, and salt to the crockpot.
2. Stir everything together and ensure the oats are submerged in the liquid.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the oats are tender and the fruit has softened.
4. Stir well before serving, adding extra fruit or sweetener if desired.

This strawberry banana oatmeal is a perfect combination of sweetness and nutrition. The strawberries and bananas provide natural sweetness, while the oats offer a satisfying, hearty texture. This breakfast will keep you full throughout the morning while delivering essential vitamins and fiber, making it a wholesome, comforting choice for any day.

Crockpot Breakfast Chilaquiles

Chilaquiles, a traditional Mexican breakfast, are given a twist in this slow-cooker recipe. Tortilla chips are simmered in a flavorful green salsa, then topped with scrambled eggs, cheese, and sour cream. The crockpot makes it easy to cook this hearty, satisfying dish with minimal effort, perfect for a flavorful weekend breakfast or brunch.

Ingredients:

• 6 cups tortilla chips (preferably baked)
• 2 cups green enchilada sauce or salsa verde
• 12 large eggs, scrambled
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup sour cream
• 1 small onion, diced
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon cumin
• Salt and pepper to taste

Directions:

1. Spray the crockpot with non-stick spray and layer the tortilla chips at the bottom.
2. Pour the green salsa over the chips and stir gently to coat.
3. Sprinkle the cumin, salt, and pepper over the salsa and chips, then add the diced onion.
4. Cover and cook on low for 4-5 hours, or until the chips are softened and the flavors have melded together.
5. About 20 minutes before serving, scramble the eggs in a skillet and add them to the crockpot. Stir to combine and cook until the eggs are heated through.
6. Top with shredded cheese, sour cream, and fresh cilantro before serving.

These crockpot chilaquiles are a satisfying and flavorful breakfast that’s sure to impress. The combination of crispy tortilla chips, tangy salsa, and creamy eggs creates a delicious texture and taste. This dish is customizable to your preference, allowing you to add extra toppings like avocado or jalapeños for added flavor.

Crockpot Pumpkin Spice Oatmeal

This fall-inspired oatmeal is a warm, cozy breakfast perfect for cooler mornings. The pumpkin adds a natural sweetness and richness to the oats, while the spices like cinnamon, nutmeg, and cloves infuse the dish with a comforting, seasonal flavor. The crockpot ensures a perfectly creamy texture without any need for stirring, making it a simple yet delicious choice.

Ingredients:

• 2 cups rolled oats
• 4 cups water or milk
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar or maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• Pinch of salt
• Chopped nuts or whipped cream (optional, for topping)

Directions:

1. Add the oats, water or milk, pumpkin puree, brown sugar or maple syrup, cinnamon, nutmeg, cloves, and salt to the crockpot.
2. Stir well to combine and ensure the oats are submerged in the liquid.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the oats are tender and the mixture has thickened.
4. Stir before serving, and top with chopped nuts or a dollop of whipped cream if desired.

This pumpkin spice oatmeal offers all the flavors of fall in a nutritious and easy breakfast. The creamy pumpkin and warm spices create a rich and comforting dish that will make you look forward to breakfast each morning. It’s the perfect way to enjoy the flavors of the season in a healthy, satisfying meal.

Crockpot Sausage and Egg Breakfast Casserole

This hearty breakfast casserole features savory sausage, fluffy eggs, and melted cheese, all cooked together in the crockpot. Perfect for family gatherings or busy mornings, it’s a one-pan meal that provides plenty of protein to keep you fueled throughout the day. The combination of spices and seasonings makes it flavorful, while the slow cooking ensures that all the ingredients meld together beautifully.

Ingredients:

• 1 pound breakfast sausage, crumbled
• 12 large eggs
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups frozen hash browns, thawed
• Fresh parsley, chopped (for garnish)

Directions:

1. In a skillet, cook the sausage over medium heat until browned and fully cooked. Drain the excess grease and set aside.
2. Spray the crockpot with non-stick spray, then layer the hash browns evenly at the bottom.
3. Sprinkle half of the cooked sausage over the hash browns.
4. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.
5. Pour the egg mixture over the sausage and hash browns, ensuring everything is well-coated.
6. Top with the remaining sausage and shredded cheddar cheese.
7. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the eggs are set and the casserole is golden brown.
8. Garnish with fresh parsley before serving.

This sausage and egg breakfast casserole is a flavorful, filling dish that’s perfect for feeding a crowd. The slow cooking makes it easy to prepare, and the result is a delicious, savory breakfast that can be served with fruit or toast for a well-rounded meal. It’s great for busy mornings when you need something satisfying but don’t want to spend a lot of time in the kitchen.

Crockpot Banana Bread Oatmeal

This comforting breakfast combines the flavors of classic banana bread with the creamy texture of oatmeal. The slow cooker allows the oats to cook perfectly, absorbing the sweetness from ripe bananas and blending with the warm spices of cinnamon and nutmeg. It’s a hearty, satisfying breakfast that tastes like a treat but is packed with nutrition.

Ingredients:

• 2 cups rolled oats
• 4 cups milk (or milk of choice)
• 2 ripe bananas, mashed
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon honey or maple syrup (optional)
• 1/2 cup chopped walnuts (optional)
• Pinch of salt

Directions:

1. Add the oats, milk, mashed bananas, cinnamon, nutmeg, honey or maple syrup, and salt to the crockpot.
2. Stir to combine, ensuring the oats are fully submerged in the liquid.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the oats are tender and the mixture has thickened.
4. Before serving, stir in the chopped walnuts for added crunch, if desired.

This banana bread oatmeal is the ultimate cozy breakfast. The natural sweetness of the bananas and the spices make it taste just like banana bread, while the oats provide fiber and a filling base. It’s a perfect way to start the day, offering comfort and nourishment in one bowl.

Crockpot Coconut Rice Pudding

A creamy, tropical twist on traditional rice pudding, this coconut version uses coconut milk for richness and sweetness, while the slow cooking ensures a perfectly creamy texture. Infused with vanilla and a hint of cinnamon, it’s a decadent yet simple breakfast option that can be enjoyed hot or cold.

Ingredients:

• 1 cup Arborio rice
• 4 cups coconut milk (full-fat for creaminess)
• 1/4 cup sugar (or maple syrup for a healthier alternative)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt
• Shredded coconut (for garnish)
• Fresh fruit (optional, for topping)

Directions:

1. Add the Arborio rice, coconut milk, sugar, vanilla, cinnamon, and salt to the crockpot.
2. Stir to combine, making sure the rice is submerged in the liquid.
3. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the rice is tender and the pudding has thickened.
4. Stir before serving and top with shredded coconut or fresh fruit like mango or berries for an extra tropical flair.

This coconut rice pudding is rich, creamy, and full of flavor. The coconut milk gives it a smooth, velvety texture, while the cinnamon adds a subtle spice. It’s an indulgent breakfast that feels like dessert but is healthy enough to enjoy any morning.

Crockpot Blueberry Lemon Pancake Casserole

This pancake casserole is a fun twist on traditional pancakes, combining fluffy, baked pancakes with the bright flavors of blueberries and lemon. The slow cooker gently bakes the mixture into a moist, delicious casserole that’s perfect for a leisurely weekend breakfast or brunch. It’s easy to prepare and perfect for serving a crowd.

Ingredients:

• 1 package of pancake mix (about 2 cups)
• 1 1/2 cups milk
• 2 large eggs
• 1/2 cup melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tablespoon lemon zest
• 1/4 cup maple syrup (optional)
• Powdered sugar (for serving)

Directions:

1. In a large bowl, whisk together the pancake mix, milk, eggs, melted butter, vanilla extract, and lemon zest.
2. Spray the crockpot with non-stick spray and pour half of the pancake batter into the bottom of the crockpot.
3. Scatter half of the blueberries over the batter.
4. Pour the remaining batter on top and sprinkle the rest of the blueberries over the top.
5. Cover and cook on low for 3-4 hours, or on high for 1.5-2 hours, until the casserole is set and golden brown.
6. Drizzle with maple syrup or dust with powdered sugar before serving.

This blueberry lemon pancake casserole is a light and refreshing twist on traditional pancakes. The burst of blueberries and the tangy lemon zest make it a vibrant, flavorful dish. It’s an easy, hands-off breakfast that feels special enough for holidays or weekend get-togethers.

Crockpot Bacon and Spinach Egg Muffins

These savory egg muffins are packed with crispy bacon and fresh spinach, all held together in a light, fluffy egg base. The crockpot’s slow cooking method ensures that the muffins are perfectly cooked through, while maintaining a soft texture. These make-ahead breakfast bites are great for meal prep and are easy to grab and go.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite variety)
• 1/2 cup cooked bacon, crumbled
• 1 cup fresh spinach, chopped
• 1/4 cup diced onion
• Salt and pepper to taste
• Non-stick spray (for greasing)

Directions:

1. Spray the crockpot with non-stick spray to prevent sticking.
2. In a bowl, whisk together the eggs, milk, cheese, salt, and pepper.
3. Stir in the crumbled bacon, spinach, and diced onion.
4. Pour the egg mixture into the crockpot and cover.
5. Cook on low for 3-4 hours, or on high for 1.5-2 hours, until the egg muffins are fully set and cooked through.
6. Serve warm or refrigerate for up to 4 days.

These bacon and spinach egg muffins are an easy, protein-packed breakfast that can be enjoyed on the go. The slow cooking method ensures that the muffins stay tender and moist, while the combination of bacon and spinach adds great flavor and nutrition. It’s a simple yet satisfying meal that’s perfect for busy mornings.

Crockpot Carrot Cake Oatmeal

This carrot cake oatmeal is a warm, spiced breakfast that combines the sweetness of carrots, raisins, and cinnamon, making it feel like dessert for breakfast. The crockpot does all the work, turning the oats into a creamy, comforting bowl that’s packed with flavor and nutrients. Perfect for those who love a sweeter, vegetable-filled start to the day.

Ingredients:

• 2 cups rolled oats
• 4 cups milk (or any milk of choice)
• 2 medium carrots, grated
• 1/4 cup raisins
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon brown sugar or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• Chopped walnuts or cream cheese (optional, for topping)

Directions:

1. Add the oats, milk, grated carrots, raisins, cinnamon, nutmeg, brown sugar, vanilla extract, and salt to the crockpot.
2. Stir to combine, ensuring the oats are fully submerged in the liquid.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the oats are tender and the mixture is creamy.
4. Before serving, top with chopped walnuts or a dollop of cream cheese for a decadent touch.

This carrot cake oatmeal is a great way to incorporate vegetables into your breakfast while indulging in the sweet flavors of carrot cake. The slow cooking process allows the flavors to meld together, creating a rich, comforting bowl that will keep you full for hours. It’s a fun and nutritious way to start the day!

Crockpot Apple Cinnamon Quinoa

This hearty and nutritious breakfast combines the whole grain goodness of quinoa with the sweet and spicy flavors of apples and cinnamon. Cooked in the crockpot, it becomes a warm, comforting dish that’s packed with protein and fiber. The slow cooking process infuses the quinoa with the natural sweetness of the apples, creating a filling, wholesome breakfast that feels like a treat.

Ingredients:

• 1 cup quinoa, rinsed
• 4 cups water or almond milk
• 2 medium apples, peeled and diced
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon maple syrup (optional)
• 1/4 cup chopped walnuts or pecans (optional)
• Pinch of salt
• 1/2 teaspoon vanilla extract

Directions:

1. Add the quinoa, water or almond milk, diced apples, cinnamon, nutmeg, maple syrup, and salt to the crockpot.
2. Stir to combine, ensuring the quinoa is evenly distributed and the apples are submerged in the liquid.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the quinoa is tender and the apples have softened.
4. Stir in the vanilla extract before serving, and top with chopped walnuts or pecans for added crunch.

This apple cinnamon quinoa breakfast offers a unique and nutritious twist on traditional oatmeal. The quinoa adds a rich, nutty flavor while the apples provide natural sweetness, complemented by the warm spices of cinnamon and nutmeg. This filling breakfast is a great choice for those looking to try something different and more protein-packed while still enjoying a comforting, sweet start to the day.

Note: More recipes are coming soon!