29+ Must-Try Crockpot Brunch Casserole Recipes for Every Occasion

Looking for a way to simplify your weekend brunch?

Crockpot brunch casseroles are the perfect solution.

They offer the convenience of slow cooking while delivering a wide array of delicious flavors and textures.

From savory sausage and egg combinations to sweet fruit and cinnamon-infused options, the possibilities are endless.

Whether you’re feeding a crowd or just making something special for the family, a crockpot casserole will save you time and ensure everyone leaves satisfied.

In this article, we’ve rounded up over 29 mouthwatering crockpot brunch casserole recipes that you can easily prepare ahead of time and enjoy without any hassle.

Let’s dive into these comforting, flavorful dishes that will elevate your brunch game!

29+ Must-Try Crockpot Brunch Casserole Recipes for Every Occasion

Crockpot brunch casseroles are a game-changer for busy mornings and special gatherings.

With so many delicious options to choose from, you’re bound to find a recipe that suits your taste.

The beauty of using a slow cooker is that you can set it and forget it, allowing you to enjoy the company of friends and family without being stuck in the kitchen.

These 29+ recipes offer a perfect balance of flavors, whether you’re in the mood for savory or sweet.

Try a few of them for your next brunch and let the crockpot do all the work for you.

Cheesy Sausage and Egg Crockpot Brunch Casserole

This hearty casserole combines savory sausage, fluffy eggs, and melty cheese, all cooked to perfection in the crockpot. Ideal for feeding a crowd, it’s a comforting dish that’s both easy to prepare and full of flavor. The mix of spices and ingredients creates a balanced and satisfying meal, whether you’re enjoying it on a leisurely weekend morning or serving it at a family brunch.

Ingredients:

• 1 lb breakfast sausage
• 12 large eggs
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1 small onion, chopped
• 2 cups frozen hashbrowns
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Brown the sausage in a skillet over medium heat, then drain excess grease.
2. In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
3. Spray the crockpot insert with non-stick spray and layer the hashbrowns on the bottom.
4. Add the cooked sausage, onions, and shredded cheese to the crockpot.
5. Pour the egg mixture over the top and stir gently to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the casserole is golden brown.
7. Garnish with fresh parsley and serve.

This casserole is an easy solution for feeding a crowd without a lot of effort. The savory sausage adds a rich depth of flavor, while the cheese and eggs combine to create a soft, creamy texture. The frozen hashbrowns provide just the right amount of crispness and heartiness, making it a satisfying dish to start the day. Whether for a casual brunch or a special gathering, this recipe is sure to be a hit.

Vegetarian Spinach and Mushroom Crockpot Brunch Casserole

Packed with nutritious vegetables and rich in flavor, this vegetarian casserole is a wonderful option for those looking for a lighter yet filling brunch dish. The spinach and mushrooms blend seamlessly with the eggs, offering a satisfying balance of freshness and warmth. Ideal for a healthier brunch, it’s easy to make in the crockpot and requires minimal hands-on preparation.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 12 large eggs
• 1 cup milk
• 1 cup shredded mozzarella cheese
• 1 small onion, chopped
• 2 cups cubed bread (day-old works best)
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil spray for greasing

Instructions:

1. Lightly spray the crockpot insert with olive oil.
2. Layer the cubed bread at the bottom of the crockpot.
3. Sauté the onions and mushrooms in a skillet over medium heat for about 5 minutes, until softened. Add the spinach and cook until wilted, then remove from heat.
4. In a large bowl, whisk together eggs, milk, basil, salt, and pepper.
5. Pour the egg mixture over the bread cubes, then add the cooked vegetables and mozzarella cheese. Stir gently to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the casserole is golden and bubbly.
7. Serve warm, optionally garnished with fresh herbs.

This casserole is an excellent choice for those who want a wholesome, vegetable-packed brunch dish. The combination of spinach, mushrooms, and mozzarella creates a creamy, savory flavor that’s rich but not overwhelming. The bread cubes soak up the egg mixture beautifully, providing a satisfying texture that complements the fresh vegetables. It’s a great option for vegetarians or anyone looking to eat more plant-based meals.

Bacon and Potato Crockpot Brunch Casserole

For bacon lovers, this casserole is a dream come true. Crispy bacon, tender potatoes, and creamy eggs come together in the crockpot to create a delicious and filling brunch dish. The salty bacon pairs perfectly with the soft potatoes, while the eggs bind it all together in a warm, comforting casserole that’s sure to satisfy everyone at the table.

Ingredients:

• 8 slices of bacon, cooked and crumbled
• 4 cups frozen hashbrowns
• 12 large eggs
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Cook the bacon in a skillet until crispy, then crumble and set aside.
2. Spray the crockpot insert with non-stick spray and layer the hashbrowns on the bottom.
3. In a large bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Add the cooked bacon, bell peppers, and shredded cheese to the bowl and stir to combine.
5. Pour the egg mixture over the hashbrowns in the crockpot and gently stir.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are fully set and the casserole is golden on top.
7. Garnish with fresh chives and serve.

This bacon and potato casserole is a savory, indulgent treat perfect for any brunch gathering. The combination of crispy bacon and creamy eggs makes every bite flavorful, while the hashbrowns add a comforting heartiness. The bell peppers bring a touch of sweetness and color, balancing out the richness of the dish. It’s a hearty and satisfying casserole that will have everyone coming back for seconds.

Sausage and Pepper Crockpot Brunch Casserole

This flavorful brunch casserole is packed with savory sausage, colorful bell peppers, and a blend of cheeses, all cooked together in a slow cooker for a fuss-free meal. The juicy sausage provides a rich, meaty base, while the peppers bring a slight sweetness and vibrant color to the dish. Perfect for a weekend brunch or a make-ahead meal for busy mornings, this casserole is both satisfying and versatile, easily adjusted to suit personal tastes.

Ingredients:

• 1 lb breakfast sausage
• 2 red bell peppers, diced
• 2 green bell peppers, diced
• 12 large eggs
• 1 cup heavy cream
• 1 ½ cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 2 cups frozen hashbrowns
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it apart as it cooks. Drain any excess grease.
2. In the same skillet, sauté the diced bell peppers for 5 minutes until soft and slightly caramelized.
3. Spray the crockpot with non-stick cooking spray, then layer the frozen hashbrowns at the bottom.
4. In a bowl, whisk together the eggs, heavy cream, garlic powder, paprika, salt, and pepper.
5. Add the cooked sausage and bell peppers to the bowl, followed by the shredded cheeses. Stir to combine.
6. Pour the egg mixture over the hashbrowns in the crockpot and gently mix everything together.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are fully set and the casserole is golden.
8. Garnish with fresh cilantro and serve.

This sausage and pepper casserole is an ideal choice for those looking for a hearty, comforting dish with a bit of color and kick. The richness of the sausage blends beautifully with the creamy eggs, while the peppers add a burst of freshness and subtle sweetness. The melted cheeses bind everything together, creating a gooey, satisfying texture that’s perfect for brunch. Whether for a special occasion or a simple weekend meal, this casserole is sure to please a crowd.

Ham and Cheese Crockpot Brunch Casserole

A classic combination of ham, cheese, and eggs, this brunch casserole offers all the comfort of a traditional breakfast but with minimal effort. The ham brings a savory, salty element, while the cheese adds a creamy richness. This dish is ideal for using up leftover ham from a previous meal, and it’s sure to become a go-to for easy, delicious brunches.

Ingredients:

• 2 cups cooked ham, diced
• 12 large eggs
• 1 ½ cups milk
• 2 cups shredded Swiss cheese
• 1 cup shredded cheddar cheese
• 2 cups frozen hashbrowns
• 1 small onion, diced
• 1 tsp mustard powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Spray the crockpot insert with non-stick cooking spray and layer the frozen hashbrowns at the bottom.
2. In a skillet, sauté the diced onion until softened, about 3-4 minutes.
3. In a large bowl, whisk together the eggs, milk, mustard powder, salt, and pepper.
4. Add the diced ham, sautéed onions, and shredded cheeses to the bowl, then stir to combine.
5. Pour the mixture into the crockpot over the hashbrowns and gently mix.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the casserole is golden brown.
7. Garnish with fresh parsley and serve.

This ham and cheese casserole is an easy-to-make, crowd-pleasing dish that’s perfect for a stress-free brunch. The combination of savory ham and creamy cheese makes each bite melt in your mouth, while the hashbrowns give the casserole a filling base. The mustard powder adds a subtle depth of flavor that elevates the entire dish, making it more than just your average egg bake. Serve it with a side of fresh fruit or a light salad for a well-rounded meal.

Baked Apple and Cinnamon Crockpot Brunch Casserole

For a sweet brunch option, this baked apple and cinnamon casserole brings the warmth of cinnamon-spiced apples combined with eggs, bread, and a touch of maple syrup. The slow cooking method allows the flavors to meld together beautifully, creating a dish that’s perfect for cozy mornings. It’s a great way to enjoy the classic combination of apples and cinnamon in a casserole form, ideal for both kids and adults alike.

Ingredients:

• 2 large apples, peeled and sliced
• 12 slices of bread (preferably a day or two old)
• 12 large eggs
• 1 ½ cups milk
• ½ cup maple syrup
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ½ cup brown sugar
• 1 cup chopped walnuts (optional)
• Powdered sugar for dusting (optional)

Instructions:

1. Spray the crockpot with non-stick cooking spray and layer the bread slices at the bottom.
2. In a skillet, cook the apple slices with cinnamon and brown sugar over medium heat for about 5 minutes until softened. Remove from heat.
3. In a large bowl, whisk together the eggs, milk, maple syrup, and vanilla extract.
4. Layer the sautéed apples over the bread slices, then pour the egg mixture over the top.
5. Sprinkle chopped walnuts over the casserole if using.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are fully set and the casserole is golden brown.
7. Dust with powdered sugar before serving, if desired.

This baked apple and cinnamon casserole is a deliciously sweet and comforting dish that’s perfect for autumn or any time you want a warm, indulgent brunch. The apples provide a natural sweetness, and the cinnamon enhances the flavor with a spicy warmth that pairs beautifully with the maple syrup. The bread absorbs the egg mixture, creating a custardy texture that is reminiscent of French toast. This casserole will leave your kitchen smelling heavenly, and it’s a perfect dish for holiday mornings or weekend gatherings.

Breakfast Burrito Crockpot Brunch Casserole

Inspired by the flavors of a breakfast burrito, this casserole combines scrambled eggs, sausage, cheese, and seasoned potatoes in a hearty and satisfying crockpot dish. With all the flavors of a classic breakfast burrito, this casserole is easier to make and perfect for serving a large group. It’s a great option for brunches where you want something substantial but don’t want to spend too much time cooking.

Ingredients:

• 1 lb breakfast sausage
• 1 ½ cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 12 large eggs
• 1 cup milk
• 2 cups frozen hashbrowns
• 1 small onion, chopped
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Salsa and sour cream for serving (optional)

Instructions:

1. Brown the sausage in a skillet over medium heat and drain any excess grease.
2. Sauté the chopped onion in the same skillet for 3 minutes, until softened.
3. In a large bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper.
4. Spray the crockpot with non-stick spray and layer the frozen hashbrowns at the bottom.
5. Add the cooked sausage, sautéed onion, and both shredded cheeses to the egg mixture. Stir to combine.
6. Pour the mixture into the crockpot and gently stir to distribute the ingredients evenly.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are fully set and the casserole is golden brown.
8. Serve with salsa and sour cream for a festive touch.

This breakfast burrito casserole is a fantastic way to enjoy the beloved flavors of a breakfast burrito without the hassle of wrapping individual burritos. The combination of sausage, cheese, and seasoned potatoes makes for a rich and satisfying meal, while the eggs bring everything together in a creamy, custard-like base. It’s an easy-to-make dish that can be prepped ahead of time, making it perfect for busy mornings or casual brunch gatherings. Serve it with your favorite toppings to make it even more special.

Tex-Mex Breakfast Crockpot Brunch Casserole

Packed with the bold flavors of Tex-Mex, this casserole features spicy chorizo, black beans, cheese, and corn tortillas layered together in the slow cooker for a flavorful, filling brunch dish. The eggs tie everything together, creating a creamy texture that complements the spicy sausage and hearty beans. Perfect for lovers of bold, southwestern flavors, this casserole is as easy to make as it is delicious.

Ingredients:

• 1 lb chorizo sausage, crumbled
• 12 large eggs
• 1 cup milk
• 2 cups shredded Mexican cheese blend
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 8 small corn tortillas, cut into strips
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Cook the chorizo in a skillet over medium heat until fully cooked, breaking it up as it cooks. Drain any excess fat.
2. In a bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper.
3. Spray the crockpot insert with non-stick spray and layer the tortilla strips on the bottom.
4. Add the cooked chorizo, black beans, corn kernels, and shredded cheese to the bowl with the egg mixture. Stir to combine.
5. Pour the egg mixture over the tortilla strips and gently mix everything together.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the casserole is golden brown.
7. Garnish with fresh cilantro and serve.

This Tex-Mex casserole is a bold and hearty option for brunch. The spicy chorizo adds a rich depth of flavor, while the black beans and corn provide a nice balance of texture and sweetness. The melted cheese adds a creamy richness that brings everything together. This casserole is great for those who love southwestern flavors and want something satisfying yet simple to prepare for a crowd.

Crack Chicken Crockpot Brunch Casserole

This “Crack Chicken” casserole combines tender chicken, crispy bacon, creamy ranch seasoning, and melted cheese to create a rich, savory brunch dish that’s utterly irresistible. The flavors meld together perfectly in the slow cooker, making it a go-to recipe for busy mornings or family gatherings. It’s a dish that promises to keep everyone coming back for more, with its creamy, cheesy base and crispy bacon crunch.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 packet ranch seasoning mix
• 8 slices of bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh green onions for garnish (optional)

Instructions:

1. Spray the crockpot with non-stick cooking spray.
2. Place the chicken breasts in the bottom of the crockpot.
3. In a bowl, mix the ranch seasoning, cream cheese, sour cream, garlic powder, salt, and pepper until smooth.
4. Pour the cream cheese mixture over the chicken and spread it evenly.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
6. Shred the chicken with two forks and stir it into the creamy sauce.
7. Sprinkle crumbled bacon and shredded cheddar cheese over the top, then cover again until the cheese is melted.
8. Garnish with chopped green onions and serve.

This Crack Chicken casserole is an indulgent and cheesy dish that’s perfect for brunch, especially when you need something that’s both easy and flavorful. The ranch seasoning adds a tangy depth, while the bacon contributes a crispy texture that contrasts beautifully with the creamy sauce. Shredded chicken soaks up the creamy ranch base, making it a comforting and satisfying meal. It’s an absolute crowd-pleaser, whether for a casual family brunch or a special gathering.

Zucchini and Tomato Crockpot Brunch Casserole

This light yet flavorful casserole is packed with fresh zucchini, tomatoes, and eggs, creating a dish that’s as nutritious as it is delicious. The slow cooker method helps to bring out the natural sweetness of the vegetables while the eggs bind everything together into a satisfying brunch casserole. Perfect for a lighter brunch option, this casserole is full of color, flavor, and goodness.

Ingredients:

• 2 medium zucchinis, sliced
• 2 cups cherry tomatoes, halved
• 12 large eggs
• 1 cup milk
• 1 cup shredded mozzarella cheese
• 1 small onion, diced
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Spray the crockpot insert with non-stick cooking spray and layer the zucchini slices at the bottom.
2. Add the halved cherry tomatoes and diced onion on top of the zucchini.
3. In a bowl, whisk together the eggs, milk, oregano, garlic powder, salt, and pepper.
4. Pour the egg mixture over the vegetables in the crockpot, ensuring everything is evenly covered.
5. Sprinkle shredded mozzarella cheese over the top and gently stir to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are fully set and the casserole is golden.
7. Garnish with fresh basil and serve.

This zucchini and tomato casserole is a vibrant, healthy option for brunch. The fresh vegetables provide a burst of flavor and moisture, while the eggs create a creamy, custardy base that holds everything together. The mozzarella cheese adds a rich, melty texture that ties the casserole together. Whether you’re looking for a light, vegetarian brunch or simply want to add more veggies to your meal, this casserole is a refreshing and flavorful choice.

Beef and Egg Crockpot Brunch Casserole

For those who love a hearty, meaty brunch, this beef and egg casserole is sure to hit the spot. Ground beef is browned with onions and seasoned with spices, creating a savory base that’s complemented by eggs and cheese. The slow-cooking process helps the flavors meld together into a satisfying, filling dish that’s perfect for a weekend brunch or holiday morning.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 12 large eggs
• 1 cup milk
• 1 ½ cups shredded cheddar cheese
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• Salt and pepper to taste
• 2 cups frozen hashbrowns
• Fresh cilantro for garnish (optional)

Instructions:

1. Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks. Drain any excess fat.
2. Sauté the diced onion in the same skillet until softened, about 3 minutes.
3. Spray the crockpot with non-stick cooking spray and layer the frozen hashbrowns at the bottom.
4. In a bowl, whisk together the eggs, milk, cumin, chili powder, paprika, salt, and pepper.
5. Add the cooked ground beef and onions to the bowl and stir in half of the shredded cheddar cheese.
6. Pour the beef mixture into the crockpot over the hashbrowns and gently mix to combine.
7. Top with the remaining shredded cheddar cheese and cover.
8. Cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the casserole is golden.
9. Garnish with fresh cilantro and serve.

This beef and egg casserole is a satisfying, protein-packed dish that’s perfect for a filling brunch. The spiced ground beef adds a savory, robust flavor, while the eggs create a creamy, comforting texture. The hashbrowns provide a hearty base, soaking up the egg mixture and making each bite rich and satisfying. This casserole is great for feeding a large group or for a special family brunch, providing a complete meal in one dish.

Spinach and Feta Crockpot Brunch Casserole

This Mediterranean-inspired casserole is a delicious blend of spinach, feta cheese, and eggs, creating a dish that’s both flavorful and healthy. The eggs bind everything together while the spinach adds a burst of color and nutrition. Feta cheese provides a tangy, salty contrast that elevates the flavors. This casserole is perfect for anyone looking for a lighter, vegetarian brunch option without sacrificing taste.

Ingredients:

• 4 cups fresh spinach, chopped
• 12 large eggs
• 1 cup milk
• 1 cup crumbled feta cheese
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups cubed whole wheat bread (day-old works best)
• Fresh dill for garnish (optional)

Instructions:

1. Spray the crockpot insert with non-stick cooking spray and layer the cubed bread at the bottom.
2. In a skillet, sauté the diced onion and minced garlic until softened, about 3 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, then remove from heat.
4. In a bowl, whisk together the eggs, milk, oregano, salt, and pepper.
5. Add the sautéed spinach and feta cheese to the bowl, stirring to combine.
6. Pour the egg mixture over the cubed bread in the crockpot and gently mix.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are fully set.
8. Garnish with fresh dill and serve.

This spinach and feta casserole is light yet satisfying, making it perfect for a healthy brunch or a mid-morning meal. The spinach provides essential nutrients, while the feta adds a sharp, tangy flavor that brightens the dish. The bread cubes soak up the egg mixture, creating a rich, custardy texture that’s perfect for a slow-cooked casserole. This dish is a great way to enjoy a flavorful, Mediterranean-inspired brunch without too much fuss.

Mushroom and Swiss Crockpot Brunch Casserole

For those who enjoy the earthy, savory flavors of mushrooms and Swiss cheese, this crockpot casserole is a perfect choice. The mushrooms provide a rich, meaty texture, while the Swiss cheese brings a nutty, slightly sweet flavor that complements the earthy mushrooms. This dish is hearty enough to be a full meal, but light enough for a satisfying brunch option.

Ingredients:

• 2 cups mushrooms, sliced
• 1 cup shredded Swiss cheese
• 12 large eggs
• 1 cup milk
• 1 cup bread cubes (preferably day-old)
• 1 small onion, diced
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Spray the crockpot with non-stick cooking spray and layer the bread cubes at the bottom.
2. Sauté the diced onion and sliced mushrooms in a skillet over medium heat until softened and slightly browned, about 5 minutes. Remove from heat.
3. In a large bowl, whisk together the eggs, milk, thyme, garlic powder, salt, and pepper.
4. Add the sautéed mushrooms and onions to the egg mixture, then stir in the shredded Swiss cheese.
5. Pour the egg mixture over the bread cubes in the crockpot and gently stir to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are fully set.
7. Garnish with fresh thyme and serve.

This mushroom and Swiss casserole is a perfect choice for mushroom lovers. The earthy mushrooms add a savory depth, while the Swiss cheese adds a creamy, nutty richness that’s perfectly balanced by the eggs. The bread cubes soak up the egg mixture, creating a custardy texture that’s both filling and comforting. This dish is a great brunch option for anyone who loves the savory combination of mushrooms and Swiss cheese in a warm, slow-cooked casserole.

Caramelized Onion and Goat Cheese Crockpot Brunch Casserole

This gourmet-style brunch casserole combines the sweet, rich flavor of caramelized onions with the creamy tang of goat cheese, creating a sophisticated dish that’s perfect for a special brunch or holiday morning. The slow cooker allows the flavors to meld together beautifully, making every bite a savory, comforting delight. It’s ideal for those who enjoy unique flavors and want to try something different.

Ingredients:

• 2 large onions, thinly sliced
• 12 large eggs
• 1 cup milk
• 1 cup crumbled goat cheese
• 2 cups cubed bread (preferably day-old)
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Caramelize the onions in a skillet over low heat, stirring occasionally for about 30 minutes until they are golden and sweet.
2. Spray the crockpot with non-stick cooking spray and layer the cubed bread at the bottom.
3. In a bowl, whisk together the eggs, milk, thyme, salt, and pepper.
4. Add the caramelized onions and goat cheese to the egg mixture and stir to combine.
5. Pour the egg mixture over the bread cubes and gently stir to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are fully set.
7. Garnish with fresh parsley and serve.

This caramelized onion and goat cheese casserole is a flavorful, sophisticated brunch dish that’s perfect for impressing guests. The sweet, rich onions pair beautifully with the tangy goat cheese, creating a balanced and indulgent flavor profile. The bread absorbs the egg mixture, creating a soft, custardy base that complements the savory toppings. It’s a perfect choice for anyone looking for a gourmet-inspired brunch casserole.

Cheesy Broccoli and Rice Crockpot Brunch Casserole

This creamy and cheesy broccoli and rice casserole is a comforting and flavorful dish that combines the mild bitterness of broccoli with the richness of cheese and the heartiness of rice. The slow cooker ensures the ingredients cook together perfectly, creating a soft, creamy texture. It’s a wonderful dish for brunch, especially if you’re seeking something light but filling, and it can be customized with your favorite cheese or extra seasonings to suit your taste.

Ingredients:

• 2 cups cooked white or brown rice
• 4 cups broccoli florets, steamed
• 12 large eggs
• 1 ½ cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup heavy cream
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Spray the crockpot with non-stick cooking spray and layer the cooked rice at the bottom.
2. Steam the broccoli florets until tender and chop them into smaller pieces, then layer them over the rice.
3. Sauté the diced onion in a skillet for about 3 minutes until softened, then set aside.
4. In a bowl, whisk together the eggs, heavy cream, garlic powder, thyme, salt, and pepper.
5. Stir in the shredded cheeses, then pour the egg mixture over the rice and broccoli in the crockpot.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are fully set and the casserole is golden.
7. Serve warm and enjoy the cheesy, hearty goodness!

This cheesy broccoli and rice casserole is the ultimate in comfort food. The broccoli gives a nice balance of freshness, while the creamy cheese and rice form a rich, satisfying base. The slow cooker allows all the flavors to meld together, making this dish an easy-to-make and flavorful brunch option. It’s also versatile, so feel free to add in extra vegetables or swap out the cheese for your favorites, like gouda or Parmesan, for a unique twist.

Breakfast Pizza Crockpot Brunch Casserole

A breakfast pizza casserole combines the flavors of a traditional pizza with the classic breakfast elements we all love—eggs, cheese, and breakfast sausage. The crust is made from hashbrowns, providing a crispy base that holds all of the delicious toppings together. This is a fantastic brunch dish for anyone who loves pizza and wants to enjoy it in a breakfast-friendly format.

Ingredients:

• 2 cups frozen hashbrowns
• 1 lb breakfast sausage
• 12 large eggs
• 1 ½ cups pizza sauce
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 small bell pepper, diced
• 1 small onion, diced
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Spray the crockpot insert with non-stick cooking spray, then layer the frozen hashbrowns at the bottom to form the crust.
2. Brown the sausage in a skillet, breaking it up as it cooks, then drain excess fat.
3. Sauté the diced bell pepper and onion in the same skillet until soft, about 4 minutes.
4. In a bowl, whisk together the eggs, pizza sauce, oregano, garlic powder, salt, and pepper.
5. Add the cooked sausage, bell pepper, and onion to the egg mixture, then stir in half of the shredded mozzarella and cheddar cheeses.
6. Pour the mixture over the hashbrowns in the crockpot and top with the remaining cheese.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are fully set and the casserole is golden.
8. Serve warm and enjoy a breakfast pizza with all your favorite flavors.

This breakfast pizza casserole is an ideal choice for anyone who craves pizza but wants something suited for brunch. The hashbrowns create a crispy, golden crust that mimics pizza dough, while the egg mixture binds all of the savory toppings together. The combination of sausage, bell peppers, cheese, and pizza sauce makes for a fun and flavorful brunch dish that’s sure to please a crowd. It’s easy to customize by adding your favorite pizza toppings, such as mushrooms, olives, or bacon.

Potato and Sausage Crockpot Brunch Casserole

A classic combination of potatoes and sausage, this crockpot casserole is a hearty and satisfying option for a brunch or breakfast. The potatoes become tender and absorb all the savory flavors of the sausage, creating a comforting dish that pairs beautifully with eggs and cheese. This casserole is simple to prepare but offers rich, homey flavors that will leave everyone coming back for seconds.

Ingredients:

• 4 cups diced potatoes (fresh or frozen)
• 1 lb breakfast sausage
• 12 large eggs
• 1 cup milk
• 1 ½ cups shredded cheddar cheese
• 1 small onion, diced
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Spray the crockpot insert with non-stick cooking spray and layer the diced potatoes at the bottom.
2. Brown the breakfast sausage in a skillet, breaking it up as it cooks, then drain any excess fat.
3. Sauté the diced onion in the same skillet until softened, about 4 minutes, then set aside.
4. In a bowl, whisk together the eggs, milk, paprika, garlic powder, salt, and pepper.
5. Add the cooked sausage and onions to the egg mixture, then stir in the shredded cheddar cheese.
6. Pour the egg mixture over the potatoes in the crockpot and gently mix everything together.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are fully set and the casserole is golden.
8. Garnish with fresh parsley and serve.

This potato and sausage casserole is perfect for anyone who loves a hearty, satisfying meal that requires minimal effort. The tender potatoes soak up the flavors from the sausage, while the eggs and cheese create a creamy base that brings everything together. This dish is versatile and can be customized with additional vegetables or different types of cheese, like mozzarella or pepper jack, for an extra kick. It’s an excellent brunch option for a busy weekend or a family gathering.

Sweet Potato and Spinach Crockpot Brunch Casserole

For a healthier yet flavorful brunch option, this sweet potato and spinach casserole combines the natural sweetness of roasted sweet potatoes with the earthy flavors of spinach, eggs, and cheese. The slow cooker works wonders for this dish, allowing the flavors to develop over time, making it a warm, satisfying brunch choice. It’s a wonderful way to incorporate more vegetables into your brunch while still keeping things delicious.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 4 cups fresh spinach, chopped
• 12 large eggs
• 1 cup milk
• 1 ½ cups shredded cheddar cheese
• 1 small onion, diced
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Spray the crockpot insert with non-stick cooking spray and layer the diced sweet potatoes at the bottom.
2. Sauté the diced onion in a skillet until softened, about 4 minutes.
3. Add the fresh spinach to the skillet and cook until wilted, then set aside.
4. In a bowl, whisk together the eggs, milk, cumin, salt, and pepper.
5. Add the sautéed onions and spinach to the egg mixture, then stir in the shredded cheddar cheese.
6. Pour the mixture over the diced sweet potatoes in the crockpot and gently stir.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the casserole is golden.
8. Serve warm for a healthy, comforting brunch.

This sweet potato and spinach casserole is both nutritious and filling, offering a delicious combination of flavors that works well for brunch. The sweetness of the potatoes complements the earthy spinach, while the eggs provide a creamy texture that binds everything together. The cumin adds a warm, slightly smoky flavor that enhances the dish. It’s a great way to enjoy a wholesome, veggie-packed brunch without sacrificing taste.

Chorizo and Black Bean Crockpot Brunch Casserole

For those who love bold, spicy flavors, this chorizo and black bean casserole delivers just the right amount of heat and richness. The chorizo adds a savory, spicy kick, while the black beans provide a hearty and nutritious base. The combination of eggs, cheese, and seasoning creates a satisfying dish that will fill you up and keep you going all day. This casserole is perfect for a weekend brunch with a bit of zest.

Ingredients:

• 1 lb chorizo sausage, crumbled
• 1 cup black beans, drained and rinsed
• 12 large eggs
• 1 cup milk
• 1 ½ cups shredded cheddar cheese
• 1 small onion, diced
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Brown the chorizo in a skillet, breaking it up as it cooks, then drain any excess fat.
2. Sauté the diced onion in the same skillet until softened, about 3 minutes, then set aside.
3. Spray the crockpot with non-stick cooking spray and layer the black beans at the bottom.
4. In a bowl, whisk together the eggs, milk, chili powder, cumin, salt, and pepper.
5. Add the cooked chorizo, sautéed onions, and shredded cheese to the egg mixture, then stir to combine.
6. Pour the egg mixture over the black beans in the crockpot and gently mix everything together.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the casserole is golden.
8. Garnish with fresh cilantro and serve.

This chorizo and black bean casserole is the perfect option for anyone who enjoys bold flavors with a little spice. The chorizo adds a rich, savory flavor that’s balanced by the creamy eggs and melted cheese. The black beans provide a hearty, nutritious base, while the spices create a warm, comforting brunch dish. It’s a flavorful and filling choice that will satisfy both your taste buds and your hunger.

Apple Cinnamon Crockpot Brunch Casserole

This sweet and spiced apple cinnamon casserole is the perfect way to kick off a chilly morning or holiday brunch. Combining tender cinnamon-spiced apples with a custardy egg mixture and soft bread, this dish offers the comfort of a classic bread pudding with the flavors of a warm apple pie. The slow cooking process makes it extra moist and flavorful, and the scent while it cooks will fill your kitchen with irresistible aromas.

Ingredients:

• 4 medium apples, peeled and diced (Granny Smith or Honeycrisp work well)
• 8 cups cubed bread (preferably day-old)
• 12 large eggs
• 1 cup milk
• 1 cup heavy cream
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ cup brown sugar
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup chopped pecans (optional)
• Maple syrup for serving (optional)

Instructions:

1. Spray the crockpot insert with non-stick cooking spray and layer the cubed bread at the bottom.
2. In a large bowl, whisk together the eggs, milk, heavy cream, cinnamon, nutmeg, brown sugar, vanilla extract, and salt.
3. Stir in the diced apples and chopped pecans (if using).
4. Pour the egg mixture evenly over the cubed bread in the crockpot, pressing down slightly to ensure the bread absorbs the mixture.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the top is golden.
6. Serve warm with a drizzle of maple syrup for a sweet and cozy brunch treat.

This apple cinnamon casserole is the epitome of comfort food, perfect for a brunch with family or friends. The cinnamon and nutmeg bring out the warm, comforting flavors of fall, while the apples soften to a sweet, tender texture. The custardy egg mixture binds everything together, and the bread soaks up all the flavors, making each bite indulgent and satisfying. Serve it with maple syrup for added sweetness, and you’ll have a brunch dish everyone will love.

Bacon, Spinach, and Artichoke Crockpot Brunch Casserole

For a savory, flavorful brunch, this bacon, spinach, and artichoke casserole combines smoky bacon, tender spinach, and creamy artichokes with eggs and cheese. The slow cooker brings all the ingredients together, creating a rich and savory casserole that’s perfect for brunch gatherings or a weekend treat. With the creamy artichokes and crispy bacon, it offers a delightful mix of textures and flavors that will have your guests coming back for seconds.

Ingredients:

• 8 slices bacon, cooked and crumbled
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 12 large eggs
• 1 cup milk
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Spray the crockpot insert with non-stick cooking spray and layer the cooked and crumbled bacon at the bottom.
2. In a skillet, sauté the diced onion and minced garlic until softened, about 3 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, then remove from heat and set aside.
4. In a bowl, whisk together the eggs, milk, oregano, salt, and pepper.
5. Stir in the sautéed spinach, artichoke hearts, and both cheeses.
6. Pour the egg mixture over the bacon in the crockpot and gently stir.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the eggs are set and the casserole is golden.
8. Serve warm, and enjoy the savory, creamy combination of bacon, spinach, and artichokes.

This bacon, spinach, and artichoke casserole is a savory brunch option that’s both filling and flavorful. The smoky bacon adds depth, while the spinach and artichokes provide a creamy, rich texture that perfectly complements the eggs and cheese. The result is a hearty and satisfying casserole that’s perfect for any brunch table. Whether served for a weekend family meal or a gathering with friends, this dish is sure to be a hit.

Note: More recipes are coming soon!